1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for greasing the pan
1 cup cassava flour (plus more to sprinkle on the greased pan)
1/4 cup coconut flour
1/4 cup green banana flour (also called plantain flour)
1/2 cup arrowroot starch
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
pinch of ground nutmeg
1 teaspoon Himalayan salt
1/3 cup coconut oil
1/3 cup raw honey
1/4 cup unsweetened applesauce
1 teaspoon apple cider vinegar
1 teaspoon ground vanilla bean (or 2 teaspoons gluten-free vanilla extract)
3/4 cup coconut milk (or nondairy milk of choice)
1 and 1/2 cups chopped apple
1/2 cup golden raisins (with no added sugars)
juice of 1/2 lemon
1 tablespoon whipped raw honey
Optional: For a thicker glaze, add 1 tablespoon Homemade Powdered Sugar (page 282), but only if your digestion is ready for a bit sweetner
2 cups organic evaporated cane juice
1 cup tapioca starch

Preheat the oven 350ºF. Grease a loaf pan with the shortening and sprinkle with a little cassava flour.
In a large bowl, combine the cassava flour, coconut flour, green banana flour, arrowroot starch, baking powder, baking soda, xanthan gum, cinnamon, cardamom, nutmeg, and salt. Use a whisk to break up any lumps.
In another bowl, combine the coconut oil, honey, applesauce, vinegar, and vanilla. Use a stand mixer or hand mixer to beat until combined.
Add the dry ingredients to the wet ingredients a little at a time, alternating with the coconut milk and beating after each addition. Add the apple and beat on high speed for 1 minute. When fully combined, fold in the raisins.
Pour the mixture into the loaf pan and bake for 25 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze: In a small bowl, whisk together the lemon juice and honey.
Place the cake on a cooling rack and let cool. Drizzle with the glaze and serve warm or at room temperature.
For the Homemade Powdered Sugar: Mix the sugar and starch together in a food processor, pulsing until you have a fine powder.
Tip: The cake will keep in an airtight container for about 24 hours, or freeze individual slices for breakfast, snack, or dessert, so you have it whenever you crave it.