Pumpkin Spice Cake

Cake
1 2/3 cups flour
1 cup packed brown sugar
1 tsp allspice
1 tsp baking soda
1/2 tsp salt
1/2 cup water
1/3 cup vegetable oil
1 tsp cider vinegar
1/2 cup canned pumpkin (or homemade pumpkin puree)

Frosting
1/3 cup thawed apple juice concentrate
1/3 cup maple syrup
1/2 tsp cider vinegar
grated zest of one orange
1 tbsp cornstarch
1 tbsp water
1 3/4 cup crumbled firm silken tofu

Method
Heat the oven to 350F. mix the flour, brown sugar, allspice, baking
soda and salt in an un-oiled 8x8x2 inch baking pan. Stir in remaining
cake ingredients and bake for 30-40 minutes until cooked through.
Allow to cool on a wire rack before frosting.

Mix the apple juice concentrate, maple syrup, cider vinegar and orange
zest in a small saucepan and bring to a boil. Let simmer for 5
minutes.

Mix together the cornstarch and water and stir into the saucepan.
Simmer until the mixture thickens, stirring continuously. Blend this
syrup and the tofu together in a food processor until smooth. Frost
the cooled cake.