Pre-heat oven to 350F.
Whisk together soy milk and apple cider vinegar in a small bowl and set aside for 15 min to curdle into a dairy-free buttermilk.
In a large bowl mix together dry ingredients.
In a separate bowl, mix together all wet ingredients except the shredded apple.
Slowly pour the wet batter into the dry bowl and mix until everything is combined. Try not to over mix.
Fold in the shredded apple and transfer the batter into a lightly greased 10.5” Bundt pan (the one that looks like a French curler donut).
Bake in the oven for 40-45 min. It’s done when you can stick a toothpick in the middle and it comes out clean.
Once baked allow to cool for 10-15 min before flipping over onto a cake stand or plate.
Drizzle maple glaze all over the top while its still slightly warm and top with chopped pecans.
Serve and enjoy!