Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper and spray with non-stick spray.
In a large bowl, combine flour, baking powder, salt and cinnamon. Stir well and set aside.
2 Cup Gluten Free 1-to-1 Flour Blend, 3 teaspoon Baking Powder, ½ teaspoon Salt, 1 teaspoon Cinnamon
In the bowl of an electric mixer, combine butter and sugar. Beat on medium high speed for 2-3 minutes.
10 Tablespoon Vegan Butter, 2 Cup Sugar
Add the eggs one at a time, mixing for 60 seconds between each addition. Add the vanilla. Scrape down bowl.
2 Eggs, 1 teaspoon Vanilla
Turn the mixer to the lowest setting and slowly add the flour mixture, alternating with the milk. When it is about half incorporated add in the pecans, raisins, coconut and apples. You may have to stir the remainder by hand.
6 Tablespoon Non-Dairy Milk, 1 Cup Pecans, 1 Cup Golden Raisins, 1 Cup Sweetened Shredded Coconut, 2 Cup Apples
The mixture will be very thick and chunky, not like normal cake batter. Turn it out into the prepared pan and spread it evenly covering the whole pan. I topped mine with coarse sugar and thinly sliced apples and sprinkle with turbinado sugar, which is totally optional, but makes it look pretty.
1 Apple, 1 Tablespoon Turbinado Sugar
Bake in preheated oven for 55-60 minutes until toothpick inserted comes out clean. Cool completely before slicing.
Notes
APPLES: I prefer to use a variety of apples in any apple dessert as some have better flavor, where others have better texture. If you can only choose one apple, go with granny smith which holds up best to baking.STORAGE: Store leftover apple cake in an airtight container in the refrigerator for up to 4 days.PAN SIZE: This recipe is made in a 9x13 pan, but you can also use a bundt pan. If you prefer a bundt cake, then I would recommend you cut the apple chunks very small or opt to shred the apples with a box grater so the texture would be less chunky.