S'mores Cake

My friend swears that this is spice cake, but I don't question the identities of my baked goods. Perfect example: this started out as an attempt at brownies, but from the beginning, my cake knew that it was cake, not brownies. Lesson: don't let others define you, no matter how much chocolate and egg replacer they pump into you. Also I know this looks complicated, but it works; I'll try figuring out what pieces are essential and which aren't later.

VGF S'mores Cake (Made 48 little cakes like above)
1 1/2 c vegan butter
1 1/2 c sugar
1 container coconut yogurt (maybe 3/4c - you could use soy)
3/4 c nondairy milk (I used soy)
2 tbsp molasses
1 tsp cinnamon
1 tsp potato starch
2 tsp tapioca starch (aka flour)
8 tbsp warm water
1 1/2 tsp xanthum gum
1 1/2 tsp baking soda
pinch salt
1 c sorghum flour
1 c oat flour
1/4 c coconut flour
1/2 c brown rice flour

Coconut "Marshmallow" Frosting (this makes too much frosting for all the cake)
1/2 c vegetable shortening
1 can coconut milk that has been sitting in the fridge for at least a few hours (you want 1/2 c of the solid that separates out on top)
Vanilla
LOTS of powdered sugar.

Also, 1/2 bar or 1/2 c chocolate for decorating.

Directions:
1) Preheat the oven to 350.
2) Melt the butter in a big microwave-safe bowl.
3) Mix in the sugar, yogurt, milk, molasses, and cinnamon.
4) In a small bowl (or a dirty cup measure, because washing dishes is lame) mix the potato and tapioca starch, then add the water and mix vigorously with a fork until everything is well combined. This is your egg replacer; add it to the butter mixture.
5) Add the xanthum gum, baking soda and salt to the butter mixture and combine well.
6) Add flours one at a time (or you could be fancy and mix them in a separate bowl, but again, more dishes) and mix well.
7) Generously spray whatever pan(s) you are using (I used a standard cookie sheet with sides, so it was very thin). Bake at 350 until it passes the toothpick test - maybe 20 to 30 minutes, but I didn't time it. This cake is very moist, so if you want it drier bake it a little longer.
8) While the cake is baking, make the frosting - melt the shortening and beat it with the solid coconut stuff and vanilla. Then add powdered sugar and whip until it's nice and thick.
9) Once the cake was cool, I cut it into about 1 1/2 inch squares and piped the frosting onto each one. Then I melted the chocolate in the microwave and used a whisk to drizzle the cakes with melted chocolate.

Enjoy!