3 cups all purpose flour
1 ¾ cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup melted coconut oil
½ cup unsweetened apple sauce
2 tsp vanilla extract
3 cups peeled and diced apples (any variety you like, and you can save some larger, thin slices for the top of the cake)
3/4 cup chopped pecans (optional)
4 TBS melted vegan butter
½ cup brown sugar
2 TBSP hot water mixed with 1.5 teaspoons of Coconut Cloud Original or Vanilla creamer (mix and set aside before use)
Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch pan (glass or metal), or a 12 inch springform pan like we did here.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt. Then pour in the melted coconut oil, applesauce and vanilla and stir until combined. The dough will be very stiff; this is because the fresh apples will provide a lot of moisture as the cake bakes.
Fold in the diced apples, and nuts if you are using them.
Press the cake batter into your pan, so it makes an even layer. Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean.
Begin to make your caramel sauce as your cake is cooling!
To make the caramel sauce: In a small pot on the stove, add the vegan butter, brown sugar, and Coconut Cloud creamer mixture. Heat over medium heat until the butter melts. Bring to a gentle boil and stir constantly. Continue to boil for 1-2 minutes, constantly stirring, then remove from heat.
After the cake has cooled (it can still be ever so slightly warm), drizzle the caramel sauce over top and serve!