Vegan Cappuccino Cake

Cake:
2/3 cup soy milk
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
1 tsp vanilla extract
1 cup unbleached flour
3/4 cup sugar
2 tsp Ener-G egg replacer
2 tbsp espresso powder
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
1 tsp vanilla bean paste
1 tbsp Tofutti cream cheese

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk all liquid ingredients together. 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, 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.