This is one of those scrumptious, moist cakes everyone loves.  

• 1 large Granny Smith apple, peeled, diced
• 1 teaspoon cinnamon 
• 1 cup brown sugar
• 1 teaspoon lemon juice
• 1½ cup all-purpose flour or whole-wheat pastry flour
• 3 teaspoons baking powder 
• 1 teaspoon baking soda
• 1/8 teaspoon nutmeg
• ½ teaspoon salt
• 3 cup canola oil
• 1 cup unsweetened applesauce
• ¼ cup unsweetened almond milk 
• 1 teaspoon vanilla extract
• Vegan cream cheese frosting, optional
• ½-1 cup walnuts, chopped

Preheat oven to 350°F (175°C). Oil lightly or use a cooking spray on a 9”×9” cake pan.  Toss apple with cinnamon, 1 tablespoon of the sugar and the lemon juice. Mix flour, baking powder, and baking soda, nutmeg and salt together. Mix remaining sugar, oil, applesauce, unsweetened almond milk and vanilla on low speed. When mix is smooth add dry ingredients in small batches then turn to medium speed until combined.  Fold in apples and walnuts by hand. Pour into baking pan and bake for 25-30 minutes or until toothpick comes out clean when inserted in the middle of cake. Remove and cool in pan. Serve plain or covered with Cream Cheese Frosting (page 337) or Butter Frosting (page 334) with a few added chopped walnuts.