• Line the bottom of two 20cm sandwich tins with greaseproof paper. Preheat your oven to 180℃ Fan/200℃.
• Beat your butter briefly for about 10 seconds until its loosened and add in the sugar and vanilla paste. Beat once more until pale, light and fluffy.
• Crack your eggs into a jug and put in one egg at a time and whisk in thoroughly inbetween each addition. Do this until all the egg is in.
• In a separate bowl, mix together the gluten free flour, xantham gum, baking powder and spices.
• Sieve in gradually and thoroughly fold it in until it just 'flops' over. Try not to overfold as this can make the cake dense.
• Roll the chopped apples into 1 tbsp gluten free flour. This stops them from sinking to the bottom when baking. Now fold in the chopped apples into the batter.
• Divide the cake batter evenly between two cake tins and bake for 25-30 minutes. To check when finished, insert a skewer and if it comes out clean, its cooked.
• Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

FOR THE BUTTERCREAM

• Add your softened butter to a large mixing bowl and briefly beat to loosen it.
• Add in your sieved icing sugar a little at a time and mix until well combined and smooth. If it starts to fly everywhere, start mixing it with a wooden spoon or spatula first. It can be messy stuff!
• Repeat this with the remaining icing sugar and cinnamon until light and fluffy.
• Add in the vanilla paste and maple syrup and beat once more.
• Make sure your buttercream is light, airy and at the right consistency. If it is a little stiff, add in 1-2 tbsp milk or 1 tsp boiling water to loosen.

FOR THE DECORATION

• Once the cakes are completely cool, it's time to start putting it all together.
• Place your bottom layer on a serving plate and spread some buttercream on the top of it. Repeat this with the top layer.
• Carefully place the top layer onto the bottom to sandwich together.
• Add whatever decoration you like et voila! And most importantly enjoy!