In a large mixing bowl, combine agave amber syrup, oil, apple sauce, and eggs. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Add dry ingredients to wet ingredients and beat until well combined and smooth. Slowly add in buttermilk, just until incorporated.
Pour batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool cake in the pan on a wire rack. Turn over the pan onto a cake plate when cooled. Top with Cream Cheese Frosting.
To prepare Cream Cheese Frosting:
In a large bowl, using an electric mixer, beat cream cheese, 1/2 cup agave syrup, and vanilla until light and fluffy; then set aside.
In a separate bowl, combine heavy cream and 1 tablespoon agave syrup. Beat with an electric mixer until stiff peaks form. Gently fold the whipped cream into the agave syrup-cream cheese mixture. Yields about 2 1/2 cups. Best if used immediately, or can be refrigerated for up to 2 days if need be.
If there’s no buttermilk, you can combine just under 1 cup of regular or low fat milk with 1 tablespoon lemon juice, and wait 5 minutes.