Preheat the oven to 170C/325F/gas mark 3. Thoroughly grease a 10 cup bundt tin with melted margarine; making sure to get in all of the details.
In a large bowl, whisk together the applesauce, sunflower oil, light brown sugar, caster sugar and vanilla extract.
In a separate bowl whisk together the plain flour, wholemeal flour, salt, bicarbonate of soda, cinnamon, ginger, nutmeg and cloves.
Toss the diced apples with the Tbsp of flour and set aside.
Tip the dry ingredients into the wet and fold together gently until no dry streaks remain. Fold in the apples.
Scrape the batter into the prepared bundt tin and spread level. Bake for 45-60 minutes until a skewer inserted into the centre comes out clean.
Place the tin on a wire rack and leave the cake to cool in the tin for about an hour and a half. the cake is delicate when warm so if you turn it out too early it may split.
Carefully flip the cooled cake out onto a wire rack.