Lemon Cake: Preheat oven to 350°F (180°C). In a bowl, beat together sugar, applesauce and eggs blended. In a separate bowl, sift together flour, baking powder and salt. Gently stir half of the flour mixture into the sugar mixture, then stir in half of the soy milk until just combined; repeat with remaining flour mixture and soy milk. Stir in lemon zest and extract. Spoon batter into lightly greased and floured 9-in. (23 cm) round cake pan. Bake for 45 to 50 min. or until a toothpick inserted into centre of cake comes out clean.
Compote: Meanwhile, gently stir together fruit blend, icing sugar and mint to combine; refrigerate. Cool cake in pan on rack for 30 min.; carefully unmould onto a cake plate. Serve wedges of cake with generous spoonfuls of compote on the side. Garnish with mint sprigs (if using).
Any leftover compote is delicious poured over pancakes or waffles, or used in a yogourt smoothie.