Preheat oven to 350 degrees F (180 degrees C). Prepare a 6-cup bundt pan by greasing it with Brown Rice Flour (to taste) very well. Then sprinkle Nonstick Cooking Spray (to taste) into the interior of the greased pan.
Try to get all the edges of the pan and the bottom of the pan. Give that pan a shake and then dump out any excess flour.
Take one quarter of a Granny Smith Apple (2) and run it through the mandoline or slice it very fine. Lay this quarter into the bottom of the prepared bundt pan in a fan to top your lovely cake.
Chop the remaining apple into 1/4 inch cubes and toss in a small bowl with Ground Cinnamon (1/2 teaspoon), Ground Allspice (1 teaspoon), Ground Nutmeg (1 teaspoon), Fresh Ginger (1 teaspoon), Ground Cloves (1 teaspoon), and Salt (1/2 teaspoon).
Mix well so that the spices are mixed throughout all the apples. Set aside for later.
Pass your Coconut Flour (1/2 cup) through a sieve into a medium bowl. Whisk the coconut flour together with the other dry ingredients, Baking Soda (1 1/4 teaspoon), Brown Rice Flour (3/4 cup) through Salt (to taste), until dry ingredients are mixed well.
In a large bowl, whisk together your Egg (4), Coconut Oil (7 tablespoon), Maple Syrup (1/2 cup), Apple Butter (1/2 cup), and Vanilla Extract (2 teaspoon). Whisk together until well blended.
Slowly add your dry ingredients to the wet ingredients. Add flour mixture little by little, stirring the whole time to make sure the flour gets incorporated without clumping.
Once wet and dry ingredients are blended, add your chopped apples that have been standing by waiting for their change in the limelight. Pour batter into your prepared bundt pan, sprinkle with Brown Sugar (2 tablespoon) and smooth top of batter with the back of a spoon.
Bake cake for 30 minutes or until a serrated knife inserted into the center of the cake comes out clean.
While your lovely cake is baking and making your house smell awesome, prepare the maple and walnut glaze. Place Walnut (1/2 cup) on a cookie sheet and pop in the oven for 5-8 minutes, checking frequently.
Let walnuts cool for about 5 minutes then pop them in a food processor and pulse-blend until a butter starts to form.
Scrape nuts from the sides of the food processor, add Maple Syrup (5 tablespoon), Ground Cinnamon (3 teaspoon), melted Coconut Oil (1 tablespoon), Vanilla Extract (1 tablespoon), Brown Sugar (1 tablespoon) and Salt (to taste) and blend well.
Your glaze should have a syrupy consistency. If it's too loose, pop it in the fridge for 10 minutes then check it again. If it's too tight, add a teaspoon of water and blend again.
Once cake is cooked, allow it to cool for 10 minutes. To remove the cake from its pan, place a plate upside down on top of the bundt pan, then, holding the bottom of the bundt pan and the bottom of the plate, invert the pan and plate.
Your cake should pop out of the pan and be sitting pretty waiting for its glaze. Simply drizzle glaze over cooled cake. Serve and enjoy!