Begin by adding all of the dry ingredients into a large bowl and whisking together.

Then add the non-dairy milk, lemon juice and applesauce to a small bowl and whisk together.

Next add the wet to the dry and stir until well combined.

Finally pour the batter into a loaf pan and bake in a preheated 350 degree Fahrenheit oven, for 50 to 60 minutes.

While the loaf bakes, make the cashew frosting. Soak the cashews by adding them to a small bowl or jar and covering with hot water, let them soak for at least 30 minutes. You can also use cold water and cover with a lid, then let them soak overnight in the fridge.

When you are ready to use the cashews, drain and rinse well.

For the coconut cream, I always keep a couple of cans of full fat coconut milk in my refrigerator, upside down.

Pull out a can and flip right side up, remove the top and pour out the coconut water that has separated from the cream. Save this water for smoothies!

You can see what is left at the bottom is thick delicious coconut cream!

Add the cashews, coconut cream, lemon juice and honey to a food processor or high-speed blender and blend until silky smooth.

After the loaf is finished baking, let cool, then frost and top with a sprinkle of cinnamon or pumpkin pie spice, serve and enjoy!