Name: Apple Cinnamon Bundt Cake
Prep time: 34 min
Cook time: 80 min
Total time: 115 min
Yield: 16 servings
Ingredients: 0.5 cup organic brown sugar ((55-60g) loosely packed); 0.5 cup finely chopped walnuts ((75-80g)); 4 teaspoons ground cinnamon; 1 teaspoon ground cloves; 0.5 teaspoon freshly grated nutmeg (Heaping 1/2*); 3.5 cups all-purpose flour ((420g)); 1 tablespoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.25 cups plant-based milk of choice ((300 mL) (I used full-fat oat milk)); 1 stick plant butter, melted ((112g)); 0.5 cup sunflower oil ((120 mL) neutral-flavored); 1.25 cups organic cane sugar ((250g)); 0.75 cup no-sugar added apple juice ((180 mL)); 0.75 cup unsweetened applesauce ((180g)); 2 teaspoons pure vanilla extract; 1.25 cups organic powdered sugar ((150g)); 2.5 tablespoons plant-based milk of choice; 2 tablespoons freshly squeezed orange juice ((can sub lemon juice for a slightly tart icing))

Instructions

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1

Preheat the oven to 350°F/175°C. Grease a 10-cup bundt cake pan with [oil] (or [plant butter] or cooking spray) including in the crevices, then sprinkle a little [flour] in the pan. Tilt the pan to distribute the flour evenly, then flip the pan over and tap out any excess flour.
2

In a small bowl, combine the organic brown sugar (0.5 cup), finely chopped walnuts (0.5 cup), ground cinnamon (4 teaspoons), ground cloves (1 teaspoon), and freshly grated nutmeg (0.5 teaspoon). Mix well.
3

In a large bowl, sift together the all-purpose flour (3.5 cups), baking powder (1 tablespoon), baking soda (1 teaspoon), and salt (0.5 teaspoon). Add in the spiced brown sugar-walnut mixture and stir together to mix well.
4

Make a well in the center of the flour mixture and then add the plant-based milk of choice (1.25 cups), plant butter (1 stick), sunflower oil (0.5 cup), organic cane sugar (1.25 cups), no-sugar added apple juice (0.75 cup), unsweetened applesauce (0.75 cup), and pure vanilla extract (2 teaspoons).
5

Using an electric mixer on slow speed, combine the dry and wet ingredients until you have a smooth, thick batter, but stop mixing as soon as the batter comes together - do not overmix. Overmixing can cause the batter to become tough.
6

Pour the cake batter into the greased bundt pan and smooth the surface with a spatula. If any bubbles have developed in the batter, tap the pan gently on the counter.
7

Bake the cake in the preheated oven for mins (60) to mins (65), or until the cake is firm and springs back when touched. Mine took exactly 60 minutes, but all ovens are different.
8

Transfer the cake to a cooling rack for mins (15) to mins (20). Then, run a paring knife around the edges to loosen it up, tap the cake and shake it gently to help loosen it, and then carefully invert the cake onto the cooling rack.
9

To make the Orange Icing: Pour the organic powdered sugar (1.25 cups) into a medium bowl. Gradually add the plant-based milk of choice (2.5 tablespoons) and freshly squeezed orange juice (2 tablespoons) and beat with a whisk until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle icing on top of bundt cake. Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for 4-5 days.