Preheat the oven to 350°F and line a glass 8x8 baking dish with parchment paper.
In a medium size mixing bowl, whisk together the coconut flour, baking powder, cinnamon, salt, nutmeg, and cloves.
Add in the eggs, maple syrup, oil, vanilla extract, and coconut milk.
Let the cake batter sit for 5 minutes while you peel, core, and grate the apples with a cheese grater.
Finely dice the walnuts, and add them to the mixing bowl along with the shredded apples. Mix well until combined, and pour into a parchment lined 8x8 glass baking dish.
Place into a 350℉ oven for 30-35 minutes, or until the middle feels bouncy when touched and a toothpick comes out clean.
Let the cake cool to room temperature before frosting. (See notes)
For the Frosting
Add the cold coconut cream (the solid part of a can of full fat coconut milk), caramel sauce, ground cinnamon and vanilla into a mixing bowl.
Use a hand mixer to thouroughly mix all the ingredients together until smooth and airy.
If you don't have a hand mixer, a whisk will do. Please note that it may not be as light and fluffy as it would be if you used a hand mixer.
I like to stick the cake in the fridge and serve it cold - it's delicious! If the caramel frosting isn't something you want to tackle, this cinnamon maple glaze would be fabulous on top. Or just a drizzle of homemade dairy free caramel sauce. Yum!You can place the caramel frosting in the fridge to firm up a bit if needed.