1 cup prunes, chopped
1 tablespoon lemon juice
1 cup soy milk, less 1 tablespoon
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup agave nectar
1/2 cup applesauce
1/2 cup oil
2 egg replacers to equal to eggs (I use ener-g egg replacer)
1 teaspoon vanilla extract
1/4 cup nondairy milk, less 1/4 tablespoon
1/4 tablespoon lemon juice
1/4 cup agave nectar
2 tablespoon margarine
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1. In a small saucepan over medium-high heat, place chopped prunes and add water to just cover. Bring to boil and cook until mushy and liquid has been absorbed and cooked out, 10 to 15 minutes. Mash and stir while cooking. Set aside.
2. In a measuring cup, place lemon juice, then add milk to the 1 cup mark; set aside to allow to curdle.
Preheat oven to 325 degrees. Grease 9 X 13" baking pan.
3. Into a bowl, sift flour, baking soda, alspice, cinnamon, and nutmeg. In a small bowl, mix agave nectar, applesauce, oil, egg replacer, and vanilla extract. Combine dry ingredients with wet ingredients and stir in curdled milk mixture. Stir until just combined. Stir in prunes.
4. Pour batter into greased 9"x13" baking pan. Bake in 325 degree F oven for 35 minutes, o until a toothpick inserted in the center comes out clean.
5. When the cake has about 5 minutes left to bake, make the icing.
6. In a measuring cup, place lemon juice. Add milk to fill to 1 cup mark; set aside to curdle.
7. In saucepan over medium heat, combine the curdled milk, agave nectar, margarine, baking soday, and vanilla; bring just to boiling (a slow boil), stirring occasionally. Continue to boil until icing turns light caramel in color.
8. Just after the cake has been removed from the oven and skill warm, pierce all over with a toothpick or skewer.
9. Immediately pour icing over cake and spread evenly. While cake cools the icing will soak in. This is a very moist cake. Serve warm.