1. В В Adjust oven rack to the middle position and preheat the oven to 325°F.

Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.

Grease the foil with coconut oil. 2. В В Simmer the cider and dried apples together in a small saucepan over medium heat until the liquid evaporates and the mixture looks dry (about 15 minutes).

Let the mixture cool to room temperature. 3. В В Whisk flour and baking soda together in a medium bowl.

In a smaller bowl, whisk the palm sugar, cinnamon, nutmeg, and cloves together; reserve two tablespoons of palm sugar-spice mixture for the topping. 4. В В Process the cooled apple mixture and applesauce together in a food processor until smooth (20 to 30 seconds). 5. В В In a large bowl, whisk the egg and salt together by hand.

Whisk in the palm sugar-spice mixture until well combined and light-colored.

Add the melted coconut oil, in three additions, whisking until combined.

Whisk in the applesauce mixture and vanilla until combined. Lastly, fold in the flour mixture with a rubber spatula until just incorporated. 6. В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter.

Sprinkle the reserved two tablespoons of palm sugar-spice mixture evenly over the top.

Bake the cake until a toothpick inserted in center comes out with a few moist crumbs attached (35 to 40 minutes), rotating the pan halfway through baking. 7. В В Allow the cake to cool completely in the pan (one to two hours). If desired, remove the cake from the pan using the foil before serving.