Ingredients

• 1.5 cups - whole-wheat pastry flour
• 1.5 cups - all-purpose flour
• 2 tsp - baking powder
• 1 tsp - baking soda
• 1/2 tsp - salt
• 1.3 cup - sugar
• 2 tsp - ground cinnamon
• (Mix the dry ingredients together in a bowl and set aside.)
• In a small bowl mix together:
• 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.
• 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

How to Make Apple Cake with Caramel-Pecan Glaze

• 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.
• Simmer over medium-low heat until the syrup turns brown.
• Turn off the heat and very carefully and slowly (because it will splatter).
• For caramel glaze:
• Take 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.
• Recipe courtesy: Holy Cow Vegan