This vegan apple bundt cake is loaded with fall favorite spices like cinnamon, nutmeg, ginger, and cloves.
Enjoy this dessert while watching the leaves fall outside or serve it up on a holiday table because this cake is too good to keep to yourself! (Though you may try).
– 3 cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 2 cup Granulated sugar – 4 teaspoons Ground cinnamon – 2 teaspoons Ground ginger – 1 teaspoon Ground allspice – 1 teaspoon Vanilla extract – 1 teaspoon Almond extract – 2 tablespoon Vinegar *See note – ⅔ cup Vegetable oil – 2 cup Water – 2 medium Apples, peeled and chopped into 1/2 inch pieces – 1 Tablespoon All purpose flour Spiced Powdered Sugar Glaze – 1 cup Powdered sugar – ¼ teaspoon Ground cinnamon – ⅛ teaspoon Ground nutmeg – 1 pinch Ground ginger – 1 pinch Ground cloves – 1-2 Tablespoon Water
– Preheat your oven to 350 degrees F and grease and flour the inside of a bundt pan. Set aside.
– In a small bowl, toss your apple chunks with 1 tablespoon of flour until well coated and set aside.
– In a large mixing bowl combine the flour, salt, baking soda, sugar, and spices with a whisk until well blended.
– Add in the vanilla extract, almond extract, vegetable oil, water, and vinegar.
– Fold in the apple chunks until well mixed and then pour the batter into the bundt pan.
– Bake at 350 degrees F for 35-40 minutes or until a toothpick can be inserted and come out clean.
– Remove the cake from the oven and allow to cool in the pan for 15 minutes before flipping onto a wire rack to cool completely.
– Bake at 350 degrees F for 35-40 minutes or until a toothpick can be inserted and come out clean.
– Prepare the icing by mixing the powdered sugar with the spices and a tablespoon of water until well mixed.
– Slowly whisk in more water, a little at a time, until you've gotten a pourable consistency.
– Transfer the icing to a baggie with a snipped corner or use a spoon to drizzle it over the top of the cake. Allow to set.
– Slice and serve your cake.