Preheat oven to 350 degrees and grease 8" cake pan.
In a mixing bowl combine the wet ingredients.
Add the Lemon Almond Baking Mix and ground cardamom and stir until just combined.
Pour batter into the prepared cake pan and bake 40 minutes. Cake is done when the top is golden brown and firm to the touch in the center. While the cake cools, prepare the spiced apples and caramel sauce.
When the cake is cool, arrange the apples on the top of the cake and drizzle with caramel syrup.
In a saucepan on medium heat add the apples, brown sugar, cinnamon, nutmeg and buttery spread. Stir and cook, covered, for 2-4 minutes until the juices release from the apples.
Remove cover and cook, stirring occasionally, until the juice from the apples cook down to a slightly thick syrup, about 10 minutes.
Once you can run a spoon across the bottom of the pan and see very little liquid remaining, remove pan from the heat and allow to cool.
Vegan Caramel Sauce
In a food processor add the arrowroot, dates, and 3/4 cup of coconut milk. Blend on high until smooth. Add more coconut milk if you have trouble blending.
In a small saucepan add the coconut sugar and the coconut milk mixture. Heat over medium heat, whisking as it comes to a low simmer. This should take 2-4 minutes, don't let the mixture come to a boil. When the caramel is glossy and deep golden brown remove from heat
Add remaining 1/2 cup of coconut milk, salt and vanilla extract. Stir to combine. Transfer to a clean glass jar and let cool completely before covering and refrigerating. Leftover caramel (if you have any!) keeps for 1-2 weeks.