In a bowl, add warm water and flaxmeal. Mix and let sit for 5 minutes.
Add sugar, oil, coconut milk and whisk until sugar is well combined. Add vinegar and mix.
In another bowl, mix the dry ingredients – spelt, baking powder, baking soda, salt, spices.
Add the dry to the wet and mix until well combined into a smooth batter.
In a bowl, add chopped apples and maple syrup. Mix well to coat.
Drop the apples into the batter. Fold to distribute well.
Drop batter into parchment lined or well greased 8 inch cake pan.
Bake in pre-heated 365 degrees F for 40-45 minutes or until toothpick from the center comes out clean.
Cool for 10 minutes before slicing. Drizzle some salted caramel, or a dollop of whipped coconut cream or use cream cheese frosting.
To make the salted caramel: In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil. Add coconut cream slowly and mix well.
Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top).
Serve and enjoy!