Preheat oven to 350 degrees Fahrenheit.

Grease a 9-inch springform cake pan with a little bit of coconut oil.

Make the cake batter by first combining the dry ingredients in a large mixing bowl: almond flour, tiger nut flour, baking soda, cinnamon, and salt. Mix well.

Then, in a small bowl, mix together the wet ingredients: eggs, applesauce, coconut oil, date syrup, and vanilla.

Add wet ingredients to dry ingredients, and mix well by hand. Set aside.

Next, make the crumble topping: In a small bowl, mix together the almond flour, coconut milk powder, cinnamon, date syrup, and coconut oil. Mix until a crumb texture is reached. Set aside.

Slice apples into quarters, remove the seeds and stem and then slice each quarter into 1/4-inch thick slices. Put in a bowl, squeeze fresh lemon juice over them and toss to coat.

Finally, pour the cake batter into the prepared pan. Top with the sliced apples, spreading them out evenly. Then, spread the crumbs out evenly over the apples.

Bake for 38 minutes. Let cool for about 10-15 before removing from the springform pan.

While that is baking, prepare the caramel sauce. Combine the date syrup, coconut cream, and salt in a small saucepan. Bring to a low boil over medium-low heat. Whisk every minute or so, while cooking for 7-10 minutes. Set aside.