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1
Preheat your oven 350 degrees and lightly grease and flour a 12-cup capacity bundt pan.
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2
First combine the soymilk, zest, and juice, and allow the mixture to sit for about 5 minutes.
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3
Add in the agave nectar and oil, and mix well.
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4
In a separate bowl, whisk the flour, baking powder and soda, and salt.
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5
Grind the flax seeds down into a fine meal, and incorporate them as well, so that the dry goods are all evenly distributed.
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6
Pour the wet mixture into the dry, and using a wide spatula, mix thoroughly with as few strokes as possible, being careful not to over-mix.
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7
Once you achieve a smooth batter, pour it into your prepared bundt pan, and smooth down the top evenly.
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8
Bake for approximately one hour, until golden brown and a skewer inserted into the center (of the cake, not the pan; that would just be silly) comes out clean.
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9
Let cool completely before turning the cake out of the pan.
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10
To prepare the icing, simply place all of the ingredients in your food processor, blender, or VitaMix, and let it blend until completely smooth.
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11
Be patient, as it could take up to five minutes.
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12
Pass the icing through a fine sieve if youre not confident that its entirely lump-free.
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13
Drizzle over your cake as desired, and enjoy while thinking of sunny days.
