Mix the apples and dates together in a mixing bowl and pour over a scant 1 cup (200 mL / 7 fl oz) of boiling water. Set aside for 15 minutes, until the dates are plump and juicy.

Preheat the oven to 325°F (170°C / gas mark 3). Grease a 9-inch (23-cm) springform pan and line with parchment (baking) paper. You can also use a Pyrex pie baking dish.

Tip the date and apple mixture into a food processor with all their soaking liquid and blitz on high speed for one minute until glossy and pulpy.

In a large mixing bowl, beat the aquafaba until light and foamy, then mix in the melted coconut oil and vanilla paste until smooth. 

Fold the date mixture into the aquafaba mixture until smooth, then add the baking soda and oat flour, folding until no dry patches remain.

Pour the batter into the prepared cake pan, arrange some halved dates on top, and place the cake on the middle shelf in the oven.

Bake for 45-50 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool for 10 minutes before releasing from the springform pan. Garnish the cake with dried rose petals before serving.

Slice and serve!