This is such a light and satisfying sweet treat, don't be surprised when you're asked to make it again, and again, and again.
The Cake
2 cups unbleached all-purpose flour
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
1 cup canola oil
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
1/2 cup chopped walnuts
2 large (3 cups) Fuji, Gala, or Braeburn apples, peeled and finely chopped
The Icing
1/2 cup powdered sugar
1 to 2 tablespoons non-dairy milk (or water)
Preheat oven to 350°. Lightly grease a 9 x 13-inch baking pan and line the bottom with parchment paper.
Whisk together flour, cinnamon, allspice, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the sugar, oil, vanilla, and vinegar. Add the wet ingredients to the dry, and mix until just combined. Do not over mix. Gently fold in the walnuts and apples. The batter will be very thick, similar to cookie dough.
Fill the prepared cake pan with the batter. Bake 35 to 40 minutes, or until the center of the cake is set and the top is golden.
Remove the cake from the oven and allow it to cool for 20 to 30 minutes.
Stir together the powdered sugar and milk to make your icing, then drizzle over the top of the cake. Dust the top of the cake lightly with extra powdered sugar if desired.
