Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) unsweetened applesauce
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 tsp (7g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (10g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and liberally grease a 10-12 cup Bundt pan with butter or baking spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until no clumps remain.
  3. Using a stand or handheld mixer, beat the softened butter and coconut sugar on medium-high until pale and fluffy, approximately 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in the unsweetened applesauce and vanilla extract until smooth.
  5. Gently stir the dry ingredients into the wet mixture until just incorporated, taking care not to over-mix.
  6. Fold in the finely diced Granny Smith apples.
  7. Pour the batter into the prepared Bundt pan and bake for 50 minutes or until a toothpick comes out clean.
  8. Allow cake to cool on a wire rack. Whisk together powdered sugar, milk, and vanilla extract to create a glaze and drizzle over the cooled cake.