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

Method:

1. Add the dry ingredients to the wet and mix until well-blended, but do not overwork.
2. 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.
3. Pour the batter into a greased and floured tube or bundt pan and smooth the top.
4. 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.
5. Remove and cool on a rack about 30 minutes before sliding a knife around the edges and then unmolding.
6. Simmer over medium-low heat until the syrup turns brown.
7. Turn off the heat and very carefully and slowly (because it will splatter).
8. For caramel glaze:
9. Take 1/2 cup of soy milk and 1 tsp vanilla extract.
10. Now add 1/2 cup lightly toasted pecans and stir (you can chop the pecans if you like).
11. Pour over the top of the cake and allow the glaze to set before serving.
12. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly