vegan apple cake with carmel peacan glaze

By Jody

Ingredients

• In a small bowl mix together:
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cup sugar
• 2 tsp ground cinnamon
• Mix the dry ingredients together in a bowl and set aside
• 3 Granny Smith apples, cored, deseeded, then chopped into a fairly small dice
• 1/3 cup sugar
• 1 tbsp molasses (you can use dark brown sugar instead of the regular sugar and skip the molasses. I love the molasses with the apples because it really deepens and enriches the flavor of the fruit)
• Caramel-Pecan Glaze
• Mix in a saucepan:
• 1/2 cup sugar
• 1 tbsp maple syrup
• 2 tbsp water
• Simmer over medium-low heat until the syrup turns brown.
• Turn off the heat and very carefully and slowly (because it will splatter), :
• 1/2 cup of soy milk and 1 tsp vanilla extract.
• Now add 1/2 cup lightly toasted pecans and stir (you can chop the pecans if you like)
• Pour over the top of the cake and allow the glaze to set before serving.

Preparation

Step 1

In a large bowl, whisk together the following wet ingredients:

3 tbsp flax meal + 9 tbsp water

1/2 cup canola oil or other flavorless vegetable oil

1/2 cup soy milk

1 tsp vanilla extract

1/3 cup crushed pineapple

Now add the dry ingredients to the wet and mix until well-blended, but do not overwork.

Add in the apples and mix together so they are evenly distributed through the batter. This is a pretty thick batter so you'll get a good workout for your hand.

Pour the batter into a greased and floured tube or bundt pan and smooth the top.

Place in a 350-degree oven and bake around 80 minutes or until a toothpick inserted close to the center comes out with moist crumbs sticking to it.

Remove and cool on a rack about 30 minutes before sliding a knife around the edges and then unmolding.