Directions

• Step 1
  Preheat oven to 400°F.
• Step 2
  Stir together soy milk and vinegar in a small bowl and allow to sit for 10 minutes. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt in a separate bowl until combined.
• Step 3
  Beat together 1⁄2 cup margarine and brown sugar in a large bowl with an electric mixer at medium-high speed for about 3 minutes, or until pale and fluffy. Then add egg replacement and 1 teaspoon vanilla extract, beating until combined.
• Step 4
  Reduce speed to low and add flour mixture and soy milk mixture alternately, in batches, until smooth. Scrape down the sides of the bowl, as needed. Scoop 1⁄8-cup mounds of batter onto a greased baking sheet about 2 inches apart.
• Step 5
  Bake 8 to 10 minutes, or until top springs back when lightly touched. Transfer to wire racks and cool completely.
• Step 6
  To make filling, cream shortening and remaining 1⁄4 cup margarine with an electric mixer on medium speed until creamy. Gradually beat in confectioners' sugar. Beat in remaining 1 teaspoon vanilla extract and soy creamer until light and fluffy.
• Step 7
  Once cakes are cool, turn 10 cakes with the flat sides up and spread with filling. Top with plain cakes. Wrap each cake in plastic wrap and refrigerate for 1 hour.