Preheat oven to 350 degrees F. Grease and flour a nine inch round cake pan.
In a large bowl, whisk flour, sugar, and spices together. Set aside.
In a separate bowl, mix oil, applesauce, water, and vinegar.
Add the apples and stir. Pour the batter into the cake pan.
Bake at 350 degrees F for 30-35 minutes, or until toothpick inserted in the middle comes out clean.
Pace the arrowroot powder and the cider in a container with a lid and shake to combine.
Place the vegan buttery spread, brown sugar, apple cider mixture, and salt in a saucepan.
Arrowroot powder is a thickener, like cornstarch. Cornstarch would work just as well here if you have that on hand.
If you are not dairy free, then you can definitely use butter in the caramel sauce instead of the vegan buttery spread.
Store leftover cake at room temperature for 3 days. If you want to keep it longer, store in the refrigerator.
Caramel sauce can be stored in the refrigerator for up to 5 days.