Drain the soaked cashews and place them in a blender. Add the water, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed for 1-2 minutes, or until smooth and creamy.
Transfer to a small bowl, cover with plastic film to touch and keep refrigerated until ready to use.
Preheat oven to 350°F and lightly grease a mini bundt cake pan.
Prepare the flax eggs by mixing the ground flax seeds with 6 tbsp water in a small bowl. Let sit at least 5 minutes, or until it has thickened and has an egg white consistency.
Prepare the cinnamon sugar: mix the coconut sugar with the cinnamon and set aside.
In a large mixing bowl, stiff together the white rice flour, brown rice flour, tapioca starch, potato starch, almond flour, coconut sugar, baking soda, and baking powder.
Add the flax eggs, maple syrup, melted coconut oil, applesauce, almond milk, and vanilla extract. Mix until fully combined and no lumps remain.
Pour about 2 tbsp of the batter into each cavity of a mini bundt cake pan. Sprinkle about 3/4 tsp of cinnamon sugar on top and cover with another 3 tbsp of the batter.
Bake for 20-22 minutes, or until the top is golden brown. Let cool 5 minutes before flipping the pan over a cooling rack. Carefully remove the bundt cakes from the cake pan and let cool for another 10 minutes.
Glaze with the cashew cream, drizzle with caramel sauce, and top with roasted pecans! Bundt cakes are best served the same day but will keep for up to 3 days unglazed at room temperature, or in the refrigerator if glazed. I recommend adding the glaze and toppings just before serving though.
Combine all the ingredients together in a small bowl. Adjust the consistency by adding more almond butter for a thicker sauce, or maple syrup for a thinner consistency. Taste and adjust salt if needed.