Pre- heat the oven to 180°C and line a loaf tin with greaseproof paper/grease with a little butter/oil (if no loaf tin, you can make muffins or use a 9 inch sandwich tin)
Make a flax egg by combing the ground flax with 2 tbsp of water in a small bowl. Allow to sit until set/gloopy like an egg – around 15 minutes
Add all dry ingredients (except the sugar) into a large bowl
In a medium sized bowl add the sugar and oil and whisk to combine
Add the flax egg and vanilla to sugar and oil mixture and whisk
Pour wet ingredients into the dry ingredients and whisk until just combined
Peel the apples and then using a chopping board and a sharp knife cut the apple into small chunks – about the size of sweetcorn kernels
Fold the apple chunks into the cake batter – should be lumpy and thick but it will still pour out the bowl
Pour the batter into the prepared tin and bake for 45 minutes or until the toothpick comes out clean (if muffins are made or a sandwich tin used the bake time will differ, check after 25 minutes and go from there)
Once baked take out of oven and allow to cool completely in the tin on a cooling rack
Once cooled remove the cake from the tin and if no icing is added, enjoy!
To make the drizzle icing – sift the icing sugar in a small bowl and add the lemon juice/ cinnamon powder (cinnamon icing- add a drops of water gradually) and mix until a thick drippy consistency
Decorate the loaf by drizzling on the icing however you want
Store in an airtight container – you will find that the cake gets even more moist and even more flavoursome after a day or two!