Preheat oven to 375° F

Prepare a tube or Bundt pan with by using some vegan butter along the sides, making sure to cover generously. Dust with flour. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda, guar gum, and salt. Set aside.

In a medium bowl, mix together the sugar, brown sugar, and cinnamon. Set aside.

Add butter to flour mixture but cutting in with a pasty cutter or using clean hands, mixing until a nice crumbly mixture appears.

Add the sugar mixture to the flour mixture and mix by hand until well combined.

In a small bowl, beat eggs for a few seconds, then add milk and vanilla.

Add wet ingredients to the dry mixture.

Mixing by hand with a large spoon, stir cake until well combined.

Add apples and stir a few more times until apples are incorporated, but do not over mix.

Pour the batter into the prepared pan.

Combine all the ingredients for the crumb topping in a medium bowl.

Top cake mixture with crumb topping.

Bake cake for 45 to 50 minutes or until a knife run through comes out clean.

While the cake is baking, start your Jameson Caramel Sauce

For sauce, in a medium saucepan, bring brown sugar and water to a slow simmer, stirring occasionally to melt sugar.

Reduce the heat to low, or turn heat off.

Add the whiskey and CAREFULLY ignite with a kitchen match or long nose lighter. * (CAUTION! The whiskey will ignite quickly.)

When flame dies out, stir in the coconut cream and vegan butter. Stirring to combine.

Keep sauce on low heat for a minute or two to combine.

Once sauce it done, turn off the heat and pour sauce into a heat safe dish.

When cake is done, place on a wire rack and allow to cool for 5 to 10 minutes in pan.

Carefully transfer cake back on to wire rack and allow to cool.

Transfer cake to large serving dish.

Drizzle sauce over entire cake or serve along side cake for drizzling over single pieces.