Vegan Apple Cinnamon Bundt Cake

Scaled for 16 portions · 9 steps

0.5 cup(55-60g) loosely packed organic brown sugar0.5 cup(75-80g) finely chopped walnuts4 tspground cinnamon1 tspground cloves3.5 cup(420g) all-purpose flour1 tbspbaking powder1 tspbaking soda0.5 tspsalt1.25 cup(300 mL) plant-based milk of choice (I used full-fat oat milk)1stick ((112g) Country Crock Plant Butter, melted)0.5 cup(120 mL) neutral-flavored oil (I used sunflower oil)1.25 cup(250g) organic cane sugar0.75 cup(180 mL) no-sugar added apple juice0.75 cup(180g) unsweetened applesauce2 tsppure vanilla extract—Note: This cake isn’t too sweet on its own1.25 cup(150g) organic powdered sugar2–3 tbspplant-based milk of choice2 tbspfreshly squeezed orange juice ((can sub lemon juice for a slightly tart icing))—Heaping 1/2 teaspoon freshly grated nutmeg*

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