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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Peel and quarter apples and cut into smaller pieces. Set aside.
Preheat the oven to 350 °F (180 °C)
Grease and line two 6" round cake baking tins.
In a large bowl whisk together ground almonds, teff flour, brown rice flour, arrowroot, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, salt and sugar and set aside.
In a small bowl whisk together flax eggs, apple sauce, olive oil, almond milk, apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Fold in sliced apples.
Spoon the mixture evenly into your prepared tins and level out the surface.
Bake for about 30-35 min or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and using spatula spread generously with some macadamia frosting. Top with the second cake layer and frost the top and the sides of the cake.
Store in fridge before serving.
Decorate your cake to your liking with fresh flowers, and toasted flaked almonds.
Serve with salted caramel for extra indulgence. Enjoy!