Preheat your oven to 350°F. Grease a loaf pan with non-stick spray and line it with parchment paper for easy removal.
In an electric mixer, beat the eggs and vegan sugar on high speed for about 2 minutes until creamy. Gradually add the melted vegan butter and beat until well combined.
Mix in the hemp milk and vanilla extract until combined. Then, gradually add the almond flour, salt, baking powder, and baking soda, and whisk until just combined.
Fold in the chopped apples using a rubber spatula.
Pour about two-thirds of the batter into the prepared loaf pan, covering the bottom. Sprinkle two-thirds of the cinnamon and sugar mixture over this layer. Repeat with the remaining batter and cinnamon-sugar mixture.
Sprinkle the remaining cinnamon and sugar on top, then use a knife or toothpick to create swirls for a crunchy topping.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan before slicing and serving.
Store the apple loaf in an airtight container in the refrigerator and enjoy it within 4-5 days.