Heat oven to 160°C/325°F/Gas Mark 3.
If the dates are hard, put them in a small pan with the lemon juice and gradually heat for 5 minutes to help soften them. Purée the dairy-free spread with the banana and lemon rind in a food processor. Turn into a bowl and stir in the dates and lemon juice, the dried fruits and seeds, followed by the eggs, the flours, baking powder, spices and fresh ginger and, finally, the brandy or fruit juice. Mix well.
Line a 15cm (6 inch) cake tin with greased nonstick baking paper and spoon in the mixture. Smooth out and bake for 1 hour or until a skewer comes out clean. Cool slightly in the tin then turn out and leave to get completely cold before cutting as it can be quite crumbly.
NB. For a family-size cake, double the ingredients and increase the cooking time by 40 minutes.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.
If you wish to add icing or decoration, add it after the baked goods have fully defrosted and are at room temperature.