In a small bowl, mix together ground flaxseeds and water. Set aside.
1 tablespoon ground flaxseed, 3 tablespoon water
In a large bowl, whisk together flour and baking powder until well combined.
1 ¼ cup (7oz) white, plain flour, 3 teaspoon baking powder
Then add almond flour and sugar and stir thoroughly to avoid any clumps.
1 ¾ cup (7oz) almond flour, ½ cup + 2 tablespoon brown sugar
Make a little well in the center of the flour by pushing the dry ingredients against the sides of the bowl.
Gently pour in wet ingredients (flaxseeds, plant milk, olive oil, grated apples, lemon juice).
Start mixing the wet ingredients in the center first. Once they are roughly combined, mix wet ingredients with the dry ingredients.
Line a cake pan (9 inch/ 22cm) with some parchment paper or grease with oil.
Transfer the cake batter to the baking dish. Sprinkle with some sliced almonds (optional).
Bake on the middle rack at 355°F (180°C) for about 40 minutes or until a tooth picked inserted in the center of the cake comes out clean.
Let cool completely on a wire rack before serving a big slice of cake topped with some Homemade Vegan Whipped Cream and a big cup of Oat Milk Hot Chocolate.