First - if you want to make coconut whipped cream, be sure to put your canned coconut cream in the fridge for at least a few hours to solidify.

To make the cake, first preheat oven to 350F and spray a 9 x 9 baking pan with nonstick baking spray.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, and add them to the dry ingredients. Mix until combined.

Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.

Add in the apple pieces, and gently fold to combine.

Pour batter into prepared pan and bake for 45-50 minutes, until cake is set in the center and a toothpick comes out clean. Set the cake aside to cool while you make the caramel.

To make the caramel, combine the brown sugar and nondairy milk in a small nonstick pot.

Turn heat on medium, and cook the caramel, stirring often, until thick and dark amber. This will take 10-15 minutes. Be careful not to burn it!

When ready, remove from heat and add in the vegan butter, vanilla, and salt. Set aside.

Now, use a fork to pierce all over the surface of the cake. Pour about ¾ of the caramel over the top to soak into the cake. You can use a spoon to make sure the caramel is evenly spread. You may serve the cake now, or top with coconut whipped cream. If you want to add on the cream, you must wait for the cake to cool off completely first.

To make the coconut whipped cream, carefully open your can of chilled coconut cream. Spoon the coconut solids off the top and transfer to a medium bowl. Be sure to leave any liquid behind in the can.

Beat the coconut solids with a hand-mixer with a whisk attachment until light and fluffy. Add in the powdered sugar and vanilla, and beat until combined.

Carefully spread the coconut whip on the cooled apple cake, and drizzle the reserved caramel on top. Enjoy!