Preheat the oven to 170C/325F/gas mark 3. Thoroughly grease a 10 cup bundt tin with melted margarine; making sure to get in all of the details.
In a large bowl, whisk together the applesauce, sunflower oil, light brown sugar, caster sugar and vanilla extract.
In a separate bowl whisk together the plain flour, wholemeal flour, salt, bicarbonate of soda, cinnamon, ginger, nutmeg and cloves.
Toss the diced apples with the Tbsp of flour and set aside.
Tip the dry ingredients into the wet and fold together gently until no dry streaks remain. Fold in the apples.
Scrape the batter into the prepared bundt tin and spread level. Bake for 45-60 minutes until a skewer inserted into the centre comes out clean.
Place the tin on a wire rack and leave the cake to cool in the tin for about an hour and a half. the cake is delicate when warm so if you turn it out too early it may split.
Carefully flip the cooled cake out onto a wire rack.
Place the sugar and coconut milk in a saucepan over a medium heat; bring up to a simmer and allow to bubble away for about 5-10 minutes, stirring regularly, until reduced and thickened.
Remove from the heat and stir in the vegan spread, vanilla extract and a pinch of salt. The caramel will continue to thicken as it cools. Store the caramel in the fridge and re-heat as needed.
When you are ready to serve the cake, gently re-heat the caramel and pour it over the cake, or serve on the side. Don't add the caramel until just before serving as after a while the cake will soak it up and become soft.
If you don't have a bundt tin, the cake can also be baked in a 23cm square tin.
You can use shop-bought unsweetened applesauce or make your own using the recipe above.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.