For the coffee glaze combine the teaspoon of hot water with the teaspoon of instant coffee, whisk smooth
Add the other hot water to the confectioners sugar and adjust to desired consistency
Add the coffee paste
For the cake:
First combine the vinegar with the soy milk to sour, let stand for about 5 minutes.
Add the applesauce, sugar, oil and vanilla to the milk
Sift all the dry ingredients including the egg replacer together in a large mixing bowl.
Add and the other liquids to the dry ingredients and whisk smooth
Scoop into paper lined cupcake molds and baker in a preheated 350° F oven for approximately 12 - 15 minutes or until lightly golden and springy to the touch when you gently press the centers
Once they are baked and cooled, ice as shown in the video
Notes
Gretcherinos can be stored at room temperature in an airtight container for up to 3 days.
For longer storage keep refrigerated for up to 7 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/world-famous-gretcherinos/