Line a cake pan with baking paper or spray a muffin tin with oil. Combine dates and water in a saucepan. Bring to the boil. Remove from heat. Stir in soda. Stand for 5 minutes.
Cream margarine and vegan sugar and then combine with date mixture until almost smooth. Add Ener-G Egg Replacer and flour. Mix until just combined.
Pour into pan/muffin tray and bake at 180 degrees Celsius for 55 mins. Stand 10 minutes and turn onto a rack. Serve warm with soy custard or non-dairy ice-cream
Fat per serving = 4grams