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1. Preheat the oven to 350u00b0F. Combine the flour, baking soda, salt, and cinnamon in a large bowl. Whisk lightly.
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2. In a separate bowl combine the oil, mayonnaise, apple butter, vanilla, ginger juice, water, and sugar. Slowly add this mixture to the dry ingredients and stir to blend. Fold in the apples, 2 Tbsp. of the slivered almonds, and the raisins and mix well.
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3. Pour the batter into an 8x8-inch oiled baking dish and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.
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4. For the sauce, make the cashew milk as directed below and set aside. Place the next 5 ingredients in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.
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5. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool for 30 minutes.
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6. Spread the sauce over the cake and top with the remaining roasted nuts. Slice into 9 squares, then halve each square to make 18 small triangles.
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*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
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**Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3/4 cup hot water until smooth. Strain through a fine strainer.
