For the cake: Preheat oven to 400 degrees and grease your cake pan with a generous amount of coconut oil.
In a large bowl, combine the flours, flaxseeds, baking powder, spices and salt.
In a blender, combine the tofu, oil, almond milk, molasses, sugar, vegan butter, juice, vanilla and zest. Blend, increasing the speed from low to high until smooth.
Add the blended mixture to the dry bowl and blend with a hand mixer or a by hand with a large whisk. Pour the batter into your pan.
Bake for 15 minutes at 400, then reduce heat to 350 degrees and bake for another 45-50 minutes or until the surface visibly browns in a golden hue and the cake is fluffy to touch. If using muffin tins or another cake pan, baking time will vary.
Let the cake cool for 15 minutes and then carefully loosent he edges and flip onto a baking rack to cool. You want the cake completely cool before adding the glaze. I like to place in the freezer for 10 minutes right before adding the glaze.
For the glaze: In a small bowl, whisk together the glaze ingredients. Pour the glaze over top the chilled cake. Serve immediately or store in the fridge. Can be made a day ahead of time - cover with plastic wrap or parchment paper to lock in the cake moisture.