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Preheat the oven to 350 °F (180 °C), 325 °F fan (160 °C fan)
Line 10" x 4 ½" loaf tin with baking paper.
Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
Peel, core and thinly slice the apples into small pieces and set aside.
Chop the chocolate and set aside.
In a large bowl whisk together quinoa flour, brown rice flour, arrowroot, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, apple cider vinegar and vanilla. Whisk in ½ cup (120 ml) of apple sauce.
Add the wet mix to the dry mix and mix until well combined. If the mix is too thick add the leftover apple sauce. You want to achieve a muffin like consistency. Depending on the consistency of the flour you've used you might need less or more.
Gently fold in apples and chocolate pieces.
Spoon the mixture into the prepared tin.
Bake for about 40-45min or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down in the tin.
Gently melt the chocolate in a double boiler or microwave and leave to cool down. Pour over to coat the cake, top with chocolate shavings.