Agave sweetened chocolate cake

I bit the bullet yesterday and tweaked a recipe by replacing the sugar and honey with agave nectar. I was a bit apprehensive but the result was perfect! The original recipe can be found here:http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2346/Recipe.cfm My cake wasn't exactly "moist" but wasn't dry either so here goes my version

Ingredients: 3 cups all-purpose flour, 1/2 cup unsweetened cocoa, 1/4 teaspoon salt, 2 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons spice mix (I used the rests hence the difference with the original - cinnamon, cloves, nutmeg and 5 spice mix), 1 cup vegetable oil, 2 cups agave nectar (I used blue agave dark one dark ones are supposed to be lower GI than light ones), 3 large eggs, 1/2 cup cinnamon apple sauce (I used a 4oz pot of baby apple sauce), 1 1/2 teaspoons vanilla extract, mix of walnuts, cashews and almonds (optional but worth adding) Topping: Melted dark sugar-free chocolate (had one with maltitol but I'm sure a fructose one would be even better)

Instructions: In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, cinnamon, ground cloves and allspice. Set aside. In bowl combine oil and agave nectar. Beat mixture on low to medium-low speed for 1 minute. Add in the eggs, apple sauce and vanilla and beat for 2 to 3 minutes on low speed. Slowly add in the flour mixture and beat on medium-low speed for another 2 minutes until batter is smooth and well combined. Fold in the nuts and pour the batter into the pan (2/3 as it does rise quite a bit). Bake in preheated 160 C oven on lower shelf (if heat comes from the both upper and lower part) for 50 minutes or until cake tester inserted in center of cake comes out clean. Remove from oven and let cake cool in pan until the pan cools down, then invert it, let it cool completely, decorate and eat! Just a side note - check on the cake regularly as it might burn slightly on the top or the edges even with the lowered temperature.