Step 1

Preheat the oven to 350F and grease a 9″ cake pan and set aside. Add the diced apples, sugar, cinnamon, and salt to a large bowl. Mix well and set aside.

Step 2

Sift the oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg and cardamom (if using), and salt into a large bowl. Sifting the flours creates a lighter cake texture, and I strongly recommend it. Whisk to combine.

Step 3

Whisk the coconut milk, sugar, applesauce, and vanilla together in a smaller bowl. Once uniform, pour into the bowl with the dry ingredients and gently stir to form a smooth batter. Fold 3/4 of the cinnamon apples and all of their juices into the batter.

Step 4

Transfer the apple-studded batter into the cake pan, then top evenly with the remaining apples. Bake in the center rack of the oven for 80 to 90 minutes, until the cake is golden and the center is cooked. Transfer the cake tin to a cooling rack and let cool; run a knife along the edges of the pan once cool, then transfer to a serving dish.

Step 5

serve as-is, or topped with a dusting of powdered sugar or an icing sugar drizzle. Leftovers will keep at room temperature for up to 3 days, or can be sliced and frozen for up to 2 months. This cake is delicious at room temperature, but can also be reheated in the toaster oven for an extra cozy bite.