Preheat oven to 355 degrees F (180 degrees C).
In a large bowl, whisk together the Organic Egg (4), Coconut Sugar (150 gram), and Salt (1 pinch) until light and fluffy.
Slowly add in the Rice Milk (100 gram), Coconut Oil (70 gram), and Coconut Vinegar (1 teaspoon) while stirring.
Sift in All-Purpose Flour (200 gram) and Baking Powder (1 teaspoon) and stir just enough to mix all the ingredients together.
Grease a springform pan and dust with flour. Pour in half of the batter and bake for about 15 minutes.
Remove cake from the oven and spread the Apricot Jam (1/2 cup) over top. Cover with the remaining half of the batter, then lay the Red Apple (to taste) on top. Bake for another 35-40 minutes.
Remove cake from the oven and allow to cool. Dust with Powdered Confectioners Sugar (to taste).