Preheat oven to 350 degrees.

Zest orange into a small bowl. Then, cut the zested orange into thin slices.

Combine milk, apple sauce, vanilla extract, apricot cardamom jam, and orange zest. Whisk until well combined. Then, gradually add coconut sugar and continue to whisk until sugar is dissolved.

Sift almond flour and all purpose flour over a medium bowl. Add baking powder and mix together. Pour wet ingredients into dry ingredients. Continue to mix together ensuring all the dry ingredients are well incorporated.

Pour pistachio oil in 9in. baking pan. Spread evenly among the bottom of the pan. Lightly spread vegan butter along the edges of the pan to help the cake from sticking to the sides.

One by one, starting in the center, add orange slices the bottom of your pan. Once layered along the bottom, pour cake batter over and evenly spread the top. Place in oven for 25 minutes.

Cool for 5 minutes upon completion. Then, take a knife along the border of the cake to loosen edges. Place a plate over cake pan and carefully flip over, transferring plate from cake pan to serving plate.

Allow to cool further, cut, and enjoy!