Vegan Ginger Cake

• 280 g self-raising flour (2 + ⅛ cups)
• ½ Teaspoon baking soda (bicarbonate of soda)
• 2-3 Teaspoons Ground (dry) ginger (depending how strong you want it)
• ½ Teaspoon ground cinnamon
• 150 g dark brown sugar (¾ cup)
• 105 g vegan margarine (1 tablespoon less than ½ cup)
• 190 g golden syrup (½ cup + 1 tablespoon)
• 200 ml soy milk (¾ cup + 1 tablespoon)

For the frosting:

• 60 g vegan cream cheese (2 oz)
• 30 g vegan margarine (⅛ cup)
• 1 Teaspoon vanilla extract
• 225 g icing/powdered sugar (1 + ¾cups)