Preheat the oven to 350F and line a 9” round baking pan with round parchment paper, and grease well.

Using a large bowl, combine the eggs, coconut sugar, apple cider, coconut oil, apple sauce, and honey. Whisk well to combine. In a separate bowl, combine the GF all-purpose flour, almond flour, baking soda, cinnamon and nutmeg.  Pour the dry ingredients into the bowl with the wet ingredients and stir well, folding into a cake batter.

Pour the cake batter into the prepared baking pan. Transfer to the oven and bake for 23-25 minutes or until baked through. Set aside and carefully transfer to a cooling rack.

While the cake cools, prepare the topping by combining the apples, apple cider, honey, and cinnamon in a small pot. Set over medium-low heat and allow to simmer on low for about 7-8 minutes, stirring often. The apples should be fork tender, and the liquid should be mostly reduced. Combine the arrowroot starch with the water in a small bowl and whisk well. Add the slurry to the apple mixture and stir to combine. This will thicken up the remainder of the liquid to more of a honey consistency. If your topping is still too runny for your liking, add a second batch of slurry. 

Allow the topping to cool slightly before adding it on top of the cake. Slice into 8 slices (or more, or less) to serve!