Prepare the Lemon Cake:

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8-inch round cake pan or a 9×9-inch square pan with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the applesauce, plant-based milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
5. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread it evenly.

Bake the Cake:

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Caramel Glaze:

1. In a small saucepan, combine the brown sugar, dairy-free butter, and coconut milk.
2. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens slightly.
4. Remove from heat and stir in the vanilla extract and lemon juice.

Glaze the Cake:

1. Once the cake is completely cooled, place it on a serving plate.
2. Pour the warm caramel glaze over the top of the cake, allowing it to drip down the sides.
3. Use a spatula to spread the glaze evenly if needed.

Serve:

1. Let the glaze set for about 15 minutes before slicing.
2. Serve at room temperature or slightly chilled. Enjoy!