• Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square pan with parchment paper, leaving some overhang. Dice your apples before you start preparing the cake.

Prepare the Cake Batter:

• Add all the dry ingredients to a large mixing bowl and mix until well combined. In a separate bowl or pouring jug, add all the wet ingredients and mix until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick. Set aside.

Prepare the Cinnamon Apples:

• Add the diced apples, brown sugar and cinnamon to a medium bowl and toss until just combined.

Assemble and Bake:

• Spoon half the cake batter into your prepared pan and smooth the surface with a spoon or spatula. Sprinkle about two-thirds of the apples on top (or enough apples to generously cover the surface). Gently press some apples into the cake batter.
• Spoon the remaining batter on top and carefully smooth the top. When you smooth the second layer of cake batter, it may lift some of the cinnamon apples. The trick is to avoid lifting your spatula as much as possible, but don't worry if it's not perfect.
• Scatter the remaining apples on top.
• Bake the cake for about 53-58 minutes. The cake is ready when the surface is golden brown and the middle springs back when lightly touched. If you insert a toothpick in the center of the cake, it should come out clean.
• Allow the cake to cool in the pan for 10-15 minutes, then carefully transfer to a wire rack to cool.

Decorate and Serve:

• In a small bowl, mix all the ingredients for the icing. For a thicker icing, mix in more sugar or for a thinner icing, mix in more liquid.
• When the cake has cooled completely, drizzle over the icing and spread it evenly with a spatula or spoon. If you prefer a gooey cake, drizzle the icing while the cake is slightly warm so the glaze can soak in.
• For the cleanest slices, use a serrated knife to cut the cake. Enjoy as is or with a scoop of vegan vanilla ice cream. The cake is best enjoyed the day it's baked, as it naturally becomes moister over time. Store any leftovers at room temperature with a loosely fitted lid for 1-2 days or in the fridge for up to 3 days. (note 3)