Vegan Apple Cinnamon Bundt Cake

rainbowplantlife.com

Indie Roo Sheltie

½ cup (55 to 60g) loosely packed organic brown sugar

½ cup (75 to 80g) finely chopped walnuts

4 teaspoons ground cinnamon

1 teaspoon ground cloves

Heaping ½ teaspoon freshly grated nutmeg*

3 ½ cups (420g) all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ¼ cups (300 mL) plant-based milk of choice (I used full-fat oat milk)

1 stick (112g) Country Crock Plant Butter, melted

½ cup (120 mL) neutral-flavored oil (I used sunflower oil)

1 ¼ cups (250g) organic cane sugar

¾ cup (180 mL) no-sugar added apple juice

¾ cup (180g) unsweetened applesauce

2 teaspoons pure vanilla extract

subheading: Orange Icing:

note: Note: This cake isn’t too sweet on its own so the icing is a delicious addition, but if you are watching your sugar intake, feel free to omit.

1 ¼ cups (150g) organic powdered sugar

2 to 3 tablespoons plant-based milk of choice

2 tablespoons freshly squeezed orange juice (can sub lemon juice for a slightly tart icing)

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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