FOR THE STREUSEL TOPPING

4 large organic apples, peel core and slice (I used pink lady, but granny smith are also excellent for baking)

Juice and zest of one lemon

Preheat oven to 350 F (180 C). Line an 8-inch square cake pan with parchment paper

Mix flax seed and water in a medium-size bowl and rest for 20 minutes

In a large bowl mix together sorghum flour, almond meal, tapioca starch, turbinado raw sugar, baking powder, cinnamon and sea salt

In a separate bowl, whisk together olive oil, coconut milk, vanilla, lemon juice and zest and flax seed mix

Add wet ingredients to dry and mix until smooth

Scoop half the batter in into prepared cake pan and smooth out evenly. Add half the apple slices and lightly press into the batter

Top evenly with remaining batter and then remaining apple slices

Mix the streusel ingredients until sandy and spread over the cake