Vegan Iced Gingerbread Cake

Cake:
2/3 cup soy milk
1/4 cup molasses
1/4 cup pure maple syrup
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
2 tsp Ener-G egg replacer
1 cup whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 cup brown sugar
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk
1 tsp pumpkin pie spice
1 tbsp Tofutti cream cheese

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the egg replacer). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. Add vanilla, soy milk, pumpkin pie spice, Tofutti, and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.

Icing (for 24 cupcakes):
8 tbsp Earth balance shortening
1 1/2 cup powdered sugar
3/8 tsp pure vanilla extract
1 1/2 tbsp soy milk
1/2 tbsp pumpkin pie spice
1 1/2 tbsp Tofutti cream cheese

Altered from http://chocolatecoveredkatie.com/2013/12/13/gingerbread-recipe/