Preheat the oven to 350°F and prepare a 10-inch round cake pan by greasing it and placing parchment paper on the bottom.

Peel and core the apples, then slice them into quarters and cut each into ¼-inch thick slices.

Heat the molasses until it's just warm, then mix it in a large bowl with the brown sweetener and oil, whisking until everything is well combined.

Pour in the oat or almond milk and whisk again until the mixture is smooth.

Add the ground ginger, cinnamon, nutmeg, and salt, stirring to combine.

Gradually incorporate the flour and baking powder, mixing until the batter is smooth and well blended.

Gently fold in the apple slices until they are evenly coated with the batter.

Transfer the batter to the prepared pan and spread it out evenly.

Bake for 45 to 55 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. Due to the number of apples, you may need to check a few spots to ensure it's done.

Let the cake cool completely in the pan before removing it.

Enjoy the cake on the same day it’s baked, or store it in the refrigerator for up to 3 days. Note that it will become stickier over time. Bring to room temperature before serving for the best flavor and texture.