Pecan Date Cake

Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
In a medium-size bowl, pour the boiling water over the chopped dates.
Stir in the baking soda and let sit for 10 minutes, allowing the mixture to cool.
In a large mixing bowl, cream together the nondairy butter and Sucanat using an electric mixer or by hand.
Add the applesauce and the date mixture to the creamed butter and stir until well combined.
Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the wet mixture.
Fold the dry ingredients into the wet, taking care not to overmix.
Gently fold in the chopped pecans.
Pour the batter into the prepared pie plate, spreading it evenly.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a wire rack before serving.