Heat your over to 160°C Fan/ 180°C/Gas mark 4/355°F and set the oven shelf in the centre.
Mix together your almond milk and cider vinegar and set aside for 10 minutes to curdle.
Sift your flour, salt, bicarbonate of soda (baking soda), baking powder and cinnamon into your large bowl.
Then tip it out and sift it a second time.
Add both of your sugars and mix around with your balloon whisk until evenly combined.
Add your oil and vanilla extract to your milk mixture and give it a quick beat with a small whisk until combined.
Make a well in the centre of your flour and tip the wet mixture in.
Beat with your balloon whisk until just combined.
Add your maple syrup and beat again for a minute or so until fully mixed together.
Pour your cake batter onto your cooled apples and bang the tin on the counter to release any large air bubbles.
Bake for 40-45 minutes until golden, risen and a skewer comes out clean when inserted into the centre of the cake.
Leave to cool in the tin on your cooling rack for 10 minutes.
If the cake has risen in the centre level it off with a sharp knife.
Then place the cooling rack on top of the cake tin and invert the cake onto it.
Leave to cool if having as cake, or serve warm with custard or ice cream.