This moist and delicious cake will only make you feel guilty by having it for dinner for only a few minutes while you have a second slice for dessert...
Preheat oven to 325 degrees
In a large mixing bowl or bowl of a stand mixture add the flaxseed meal and almond milk and let rest for 10 minutes
Add the apple cider vinegar, vegetable oil, apple sauce, vanilla and granulated sugar and mix well
Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add that to the mixing bowl and mix well
Stir in the apples and walnuts
Pour into a greased bundt cake pan, I used a nonstick one but I still sprayed it with a non-stick spray, spread cake batter around the pan and tap any apples sticking up and smooth over
Bake for 75 minutes, check with a toothpick to see if it comes out clean and let cool for 30 minutes before inverting the cake onto a platter
Drizzle the top of the cake with the brown sugar glaze and any leftover can be used if you want extra on each slice...yes please
Melt the vegan butter over medium high heat in a small saucepan
In a small bowl whisk together the almond milk and cornstarch together until it dissolves
Add the almond milk/cornstarch mixture, brown sugar vanilla and salt to the saucepan and whisk well
Let it come to a bowl and turn down to medium, stirring occasionally for 5 minutes
Pour through a sieve into a bowl to catch any lumps