For the cake:

• 3 cups white whole wheat flour (all-purpose would work fine too)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup apple butter (or applesauce if you don’t have apple butter)
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups peeled and diced apples

For the cream cheese frosting:

• 8 oz tub GO Veggie! plain cream cheese, or your favorite cream cheese
• 2 tsp pure vanilla extract
• 2-4 tbsp milk (soy, almond, or cows milk all work), depending on how thick you want the frosting
• 1/4 cup real maple syrup
• 1/2 cup chopped pecans

For the cake: 

• Preheat oven to 350 degrees F.
• Liberally grease bundt pan with cooking spray or butter, then sprinkle with flour, covering all surfaces. Set aside.
• In large bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
• In large bowl with electric mixer, beat together the sugar, brown sugar, and oil until well combined.
• Add apple butter, eggs, and vanilla, beating until combined.
• Add dry mixture to wet mixture, beating until just combined.
• Fold in apples.
• Pour into prepared bundt pan.
• Bake in preheated oven for 1 hour, or until tester comes out clean and top is golden.
• Let cool for 30 minutes.
• Remove from bundt pan and let cool completely before frosting.

For the frosting:

• Combine cream cheese, vanilla, 2 tablespoons milk, and maple syrup in a small bowl and beat with electric mixer.
• Add more milk if you want the frosting thinner (i.e. it will spread/drip easier)
• Once cake is completely cool, drizzle over cake, spreading until it drops down the sides.
• Top with chopped pecans.
• Slice and enjoy!