Pre heat the oven to 180 degree. In a large bowl, whisk the flour, sugar, cinnamon and baking powder. Cut the cold butter in cubes. Toss the butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. Prepare a baking pan with parchment paper.
Add Milk and toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the apples. Try your best to not overwork the dough at any point. Dough will be a little wet.
Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan and press the dough ball flat. Cut into 8 equal wedges with a very sharp knife.
Brush with soy cream and sprinkle with a bit of sugar and bake for 25-30 minutes until golden.
While still warm, replace the interfaces and let cool completely.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly. Be careful not to burn.
Once sugar is completely melted, immediately add the butter.
Stir the butter into the caramel until it is completely melted.
Very slowly drizzle in vegan heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. Allow to slightly cool down before using.