Peel the apples and remove the seeds. Cut into cubes and put in a pan with 2 tbsp of water. Place the pan on a stove on medium heat.
Remove the stones from the dates and add them to the pot with the apples.
Cook until apples are soft.
Remove the pot from the stove, add coffee and peanut butter.
Sauté with a hand blender. Be careful not to blend it too much, or it splits.
Mix the two different flours together with the baking powder.
Add the flour mix into the sautéed ingredients.
Spread the dough in an oven pan lined with greaseproof paper.
Bake at 180 C / 375 F for 40 minutes.
Lift the bake from the oven pan onto a cooling rack to cool.
Measure the icing ingredients into a bowl and mix until they are well combined. Let to cool a little. Ideally, both the cake and the icing should be a little over the room temperature when the icing is spread on the cake.
Spread the icing over the cake and let to set before cutting into squares.