Place all dry ingredients in a bowl and slice the apples into thin slices. Season them with date syrup, cinnamon, vanilla and pinch of salt.
Measure up olive oil and agave syrup and mix them with lemon juice.
Mix milk and apple cider separately.
Grind the flax seeds and mix them with water.
Now that you have everything prepared, mix flax egg and mixture of oil and agave into dry ingredients.
Then add milk mixture and mix carefully. This is one of important tips to what to pay attention when making a vegan sponge cake. Don't over mix it. this also means, no food processor when making this. Just use a wooden spatula ;)
the batter is supposed to be pretty thick but still pourable using a spoon or spatula.
Now mix in gently prepared seasoned apple slices.
Bake for 30 minutes up to 40 depending on size of the pan, on 180 celsius. Check out notes.
While the cake is baking, prepare the Cashew Cream.
Wash and drain the cashews. Place them in the blender with the rest of the ingredients and blend until smooth.
Chill in the fridge for a few hours and pour on top of cooled cake. Or serve it on a side.
Keep it covered in a fridge. It will keep up for a week.