Mix the flour, spices and baking soda and set aside.

In another bowl mix eggs, oil, almond milk, sugar, vanilla and salt. Add the dry ingredients and mix well. Add apples and mix well.

Divide into two nine-inch pans that are greased and lined with Gefen Parchment Paper.

Bake at 350 degrees Fahrenheit for half an hour or until toothpick inserted in cake comes out without raw batter. Let cool on cooling rack.

While cake is cooling, in a standing mixer add vegan cream cheese and margarine and beat until smooth.

Add cookie butter and beat until fluffy. Add vanilla and confectioners’ sugar and continue beating for another minute.

When cake is cooled, frost the middle and top layers.