Adapted from The Joy of Vegan Baking.
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
4-1/2 teaspoons egg replacer
6 tablespoons water
1-1/2 cups evaporated cane juice sugar
1-1/4 cups canola oil
2 teaspoons vanilla extract
3 cups peeled and chopped apples and/or pears
1 recipe Brown Sugar Syrup (below)
Preheat oven to 350 degrees. Grease a Bundt or tube pan. Sift together flour, baking soda, salt and cinnamon. Whip together egg replacer and water. In a mixing bowl, place egg replacer mixture, sugar, oil and vanilla. Beat about 2 minutes. Stri in dry ingredients until moistened. Fold in fruit for a thick batter. Pour into prepared pan and bake at 350 degrees for 1 hour and 15 minutes. Pour syrup over the cake as soon as it comes out of the oven. Let the cake cool, then loosen the sides and invert onto a plate, then invert onto another plate with syrup topping side up.
1/2 cup brown sutar
1/4 cup soy milk
3 tablespoons Earth Balance butter
1/4 cup toasted walnuts, chopped
Combine the brown sugar, milk and butter in a saucepan and boil for three minutes. Reduce heat and simmer until thickened, about 10 minutes. Stir in nuts. Let cool slightly and serve.