CAKE: Preheat oven to 375⁰F and line the bottom and sides of two 6-inch round cake pans with parchment paper. Set aside.
In a large mixing bowl, whisk together all the wet ingredients for the cake. Then add all the dry ingredients and mix until combined; you may need to switch to a spatula.
Divide the cake batter evenly between the two lined pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes before transferring the cake from the pan to a cooling rack. Cool cake layers completely before frosting.
FROSTING: Scoop the hardened coconut cream from the can and use a stand or hand held electric mixer to whip the cream to stiff peaks. Add the icing sugar and whisk until smooth and evenly incorporated.
Add the molasses and spices to the whipped coconut cream and whisk until evenly incorporated.
ASSEMBLY: On a wax or parchment paper-lined cookie sheet, draw two eyes with the dark chocolate. Freeze until solid.
Frost the top of one cake layer with about ⅓ cup of frosting. Stack the second cake layer upside down then cover the entire cake with the rest of the frosting.
Tape toothpicks or skewers to the back of the paper antlers and ears and poke them onto the top of the cake. Press the solidified chocolate eyes and red candy onto the front of the cake to make the face. Wrap a long strip of decorative ribbon around the bottom of the cake for the 'collar'.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-reindeer-gingerbread-cake/