• To soak the cashews for the frosting, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours while you prepare the rest of the cake.
• Preheat the oven to 350 °F (175 °C). Line an 8"x8" pan with a piece of parchment paper.
• In a medium bowl, mix together the dry ingredients (almond flour through allspice). Set this aside.
  1 3/4 cups + 2 tablespoons (188 grams) finely ground blanched almond flour, 3 tablespoons (24 grams) coconut flour, 3/4 teaspoon baking soda, 3/8 teaspoon salt, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1 1/2 teaspoons ground cardamom, 3/4 teaspoon ground nutmeg, 3/4 teaspoon ground cloves, 3/4 teaspoon ground allspice
• In a large bowl, mix together the eggs, oil, honey, coconut sugar and vanilla.
  3 large eggs, 1/2 cup (113 grams) refined coconut oil, 1/2 cup (160 grams) honey, 3 tablespoons (36 grams) coconut sugar, 1 tablespoon vanilla extract
• Add the dry mix to the wet and mix just until combined.
• Gently fold in the grated apples.
  3/4 cup (110 grams) coarsely grated peeled apples
• Pour the batter into the prepared pan and bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Note that this cake is easy to over bake!
• While the cake is cooling, prepare the frosting.

For the frosting:

• Drain the cashews and place all the ingredients in a high-speed blender jar (I don't think this would work in a food processor).
  1 cup (132 grams) raw unsalted cashews, 1/4 cup + 1/2 teaspoon (62 ml) Grade B maple syrup, 2 teaspoons water, 1 1/2 teaspoons vanilla extract, 1/8 teaspoon salt, 1 teaspoon lemon juice, 1/3 batch candied pecans
• Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
• Add more lemon juice, vanilla and salt, if desired.
• Spread the frosting over the totally cooled cake. Refrigerate the frosted cake for up to 3 days. Top with maple pecans immediately before serving.