Preheat the oven to 350F and liberally grease a 9" cake pan with palm shortening.

In a large skillet over medium heat, cook the apples in 3/4 cup of the caramel just until heated through, about 5 minutes.

Spoon about 2/3 of the caramel apple mixture into the bottom of the cake pan and spread evenly. Set the rest aside.

In a large mixing bowl, stir together the arrowroot, coconut flour, cinnamon, baking soda, ginger, cream of tartar, and salt.

In a separate bowl, mix together the milk, shortening, applesauce, and honey.

Pour the wet ingredients into the dry ingredients and stir to combine, then fold in the remaining caramel apples along with the apple cider vinegar.

Spread batter into the cake pan and bake 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool, then turn the pan over onto a plate or cake platter. Drizzle the cake with remaining 1/4 cup caramel before serving.