Preheat oven 350F and spray 9 or 10" bundt pan with non stick cooking spray or coconut oil spray.
Peel and dice the apples. Put them into a medium bowl and mix in a tbsp of lemon juice, 3 tbsp of coconut sugar, and 1 tsp of vanilla extract. Mix until all apples are coated and set aside.
Make your flax eggs by combining the water and ground flaxseeds. Stir and place in the fridge until ready to use.
In a large bowl whisk all dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
In a seperate large bowl, using a hand mixer, mix the 1 cup of coconut sugar, maple syrup, avocado oil, vanilla extract, almond milk, and flax egg.
Stir the dry ingredients into the wet until just combined.
Drain any excess liquid from the apples and fold them into the cake batter.
Pour the batter evenly into the bundt pan and bake for 1 hour. You can start to check the cake at 50 minutes as oven times vary. Insert a toothpick to check. You can go up to an hour and 15 but mine was perfect at the hour mark.
For the glaze drain the water from the dates then add them and the rest of the ingredients to a blender and run until super smooth. If it's too runny, place it in the fridge and it will firm up a bit. Make double the batch for extra!
Let cake cool for 15 minutes before pouring the glaze. Serve right away or store in the fridge for up to 4 days. Enjoy!
