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Parve
Easy
1 Hour, 35 Minutes
Diets 
These make a welcome and lovely addition to any mishloach manot. Warning: The frosting is addictive and tastes scrumptious as is, on a spoon, or as an accompaniment to coffee.
2 cups apples, peeled and chopped into small pieces
3 tablespoons sugar
1 teaspoon cinnamon
pinch nutmeg (optional)
1/3 cup sugar
1/2 cup oil
4 eggs
1/4 cup fresh orange juice
2 teaspoons Gefen Vanilla
3 cups Glicks Flour
1 tablespoon Haddar Baking Powder
1/2 teaspoon salt
1/2 cup Glicks Unsweetened Applesauce
1/3 cup (70 grams) margarine
1/2 cup firmly packed light brown sugar
1/4 cup soy milk
1/2 teaspoon Gefen Vanilla
7/8 cup confectioners’ sugar
tiny pinch salt
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
Combine apples with three tablespoons sugar, cinnamon, and nutmeg if desired. Set aside.
Beat together sugar and oil. Add eggs, orange juice, and vanilla.
Add dry ingredients to creamed mixture. Beat until smooth.
Add applesauce and mix until just combined.
Pour a little batter into greased mini Bundt pans. Then add some of the apple mixture. Repeat. End with layer of batter on top.
Bake for 25–30 minutes or until toothpick inserted comes out dry.
Cool and frost.
Yields 12 mini Bundt cakes or 1 9-inch round pan.
Melt margarine.
Add brown sugar and soy milk.
Heat to boiling and stir constantly. Boil gently for five minutes.
Let cool 10 minutes. Pour into mixing bowl.
Add vanilla, confectioners’ sugar, and salt. Beat until smooth and spreadable.
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Made these and they did not come out well. Batter was thick and gummy. Cakes were leaden and tasteless. Will not make these again.