Preheat your oven to 180°C (350°F).
In a large bowl, whisk together the eggs, 3/4 cup of milk, coconut oil, honey, and 1 teaspoon of vanilla extract until well combined.
Add the wholewheat flour, almond flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Mix until a batter forms.
Grate the apples and fold them into the batter along with the chopped walnuts.
Brush a cake pan with oil, transfer the batter into it, and bake for 42-45 minutes.
To make the caramel, blend the pitted dates, remaining 3/4 cup of milk, and 1/4 teaspoon of vanilla extract in a blender until completely smooth.
Let the cake cool completely, then top it with the date caramel sauce and garnish with extra chopped walnuts if desired.
Cook it hands-free.
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