Ingredients:
- 2 cups (250g) whole wheat pastry flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) baking powder
- ½ tsp (3g) salt
- 1 tbsp (6g) ground cinnamon
- 1 tsp (2g) ground ginger
- ½ tsp (1g) ground nutmeg
- ½ cup (110g) coconut oil, melted and cooled
- ¾ cup (150g) coconut sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) pure vanilla extract
- 1 cup (245g) canned pumpkin puree
- 2 cups (300g) Granny Smith apples, peeled and finely diced
- ½ cup (60g) maple sugar
- 1 tbsp (15ml) pure maple syrup
- 2 tbsp (30ml) unsweetened almond milk
- ¼ tsp (1g) cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Thoroughly grease a 10-inch Bundt pan with coconut oil and dust with flour, tapping out the excess.
- In a large bowl, beat the melted coconut oil and coconut sugar until smooth. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and pumpkin puree until the mixture is a uniform, velvety orange.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl. Slowly incorporate the dry ingredients into the pumpkin mixture using a spatula, mixing just until combined.
- Gently fold in the diced apples to ensure they are evenly distributed without overworking the batter.
- Pour the batter into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Whisk together maple sugar, maple syrup, almond milk, and cinnamon to create the glaze. Apply the glaze to the cake once cooled.