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Preheat oven to 350 degrees.
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Line bottom of 9" springform pan with parchment paper cut to size; spray with cooking spray.
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Place coconut sugar, yogurt, milk, olive oil, vanilla and eggs in a large bowl; beat until well combined, about a minute.
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Combine almond flour, millet flour, arrowroot starch, baking powder, baking soda, cinnamon, salt and ginger; whisk together. Add to sugar mixture and beat on low until just combined. Stir in shredded apples. Transfer to prepared pan. Bake for 45 minutes; place pan on wire rack and let cool in pan 10 minutes; remove sides of pan.