Put 100g margarine, tofu and orange in the blender, blend until smooth.
Chop prunes, figs and hazelnuts and mix all dried fruit and nuts together in a big bowl.
Mix 2tsp egg replacer with 60ml water and set aside.
In a big bowl, mix flour, 1/4tsp salt and coconut sugar with spices.
Add the orange & margarine mix, egg replacer and rum (if you're using it) to the flour.
Add your nuts and fruits to the cake mixture.
Line a 20cm/8in cake tin with baking paper. Spoon the mixture in and level off the top.
Bake for about 1.5 hours or until a skewer inserted in the middle comes out clean.
Remove from the oven and cool.
Make the icing - in a big bowl mix salt and 200g margarine until fluffy. Add icing sugar alternative, 1/4tsp salt and vanilla seeds and mix for about 5 minutes. Taste and add more icing sugar alternative if it's not sweet enough.
Decorate your cake and place in the fridge for about an hour.
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