Melt the chocolate in a double boiler.

In a mixing bowl, beat the eggs with the sugars. Add the applesauce and mix.

Add the melted chocolate and mix. Add the flours and baking powder, and mix again. Stir in the chopped pecans. Grease a 9-inch round cake pan with plant-based margarine. Pour the batter into the pan.

When the cake is cool, prepare the glaze. Melt the chocolate in a double boiler and transfer it to a piping bag or paper cone. In a bowl, whisk together the powdered sugar and water.

Pour the glaze over the cake and spread it with an offset spatula. Use the melted chocolate to pipe zigzags across the surface of the glaze.

Drag a wooden skewer through the glaze to create a wavy pattern.

Add 3 pecans on top for decoration.

Let the glaze set at room temperature, then serve.

Store in an airtight container at room temperature for up to 3 days.