Preheat the oven to 180c. Grease the tin with 1/2 teaspoon of coconut oil, and line the base with a baking sheet. Bring vegan cream cheese and vegan butter out to bring them to room temperature.

Chop the apple into dice, put them into a rather big pot and cook with 2 tablespoons of water, 1/4teaspoon of salt and 1 tablespoon of lemon juice till the apple is cooked. Bring the heat low once it boiled. Add coconut oil, and coconut sugar then melt. Add orange juice, orange zest, chopped raisins, roughly chopped walnut and grated carrot.

Mix flaxseed meal and 1/2 cup of water in water and mix well. Mix all A) in a large bowl with a whisk then pour 2 and flax meal mixture into the bowl and mix with a big spoon.

Pour the batter into a cake tin. Tap the tin on the table to get rid of the air then put it into an oven. Best to put it into the middle level.

Once both Vegan cream cheese and butter are at room temperature, put them into a bowl add lemon juice and add half of the icing sugar and mix, once it is mixed well add the rest of the sugar till the icing is a smooth and good texture. Decorate the cake with icing sugar once the cake is chilled down.

Apple sauce is savvier in gluten free baking. It gives good moisture and texture.

Any type of apple will work for this recipe.