Prepare the cranberry chia jam the night before by combining cranberries, chia seeds, and water in a saucepan over medium heat for 10 minutes.

Make the cashew frosting by blending soaked cashews, coconut oil, and vanilla until smooth.

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.

In a mixing bowl, whisk together teff flour, ground ginger, ground cinnamon, and baking powder.

In another bowl, mix together apple sauce, melted coconut oil, and maple syrup until smooth.

Gradually add the dry ingredients to the wet ingredients and stir gently.

Pour the batter into the prepared cake pans and bake for 25–30 minutes.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Assemble the cake by layering cranberry chia jam between the cooled cake layers.

Frost the top and sides of the cake with the cashew frosting.

Decorate with cinnamon or fresh cranberries before serving.