Preheat the oven to 180c and line a 20cm loose bottom cake tin with baking parchment.
In a large mixing bowl, cream together the vegan butter, sugar and sugar alternative until light and fluffy. Beat in the eggs one at a time.
Fold through your dry ingredients to create a smooth batter, then pour this into your cake tin.
Place the cake into the oven to bake for 35-45 minutes, or until completely cooked through and a skewer comes out clean. Allow to cool completely.
For your cinnamon butter icing, beat the vegan butter whislt gradually adding in the icing sugar until light and fluffy. Whisk through the cinnamon, adjusting to taste. If you desire a thicker frosting or feel it's too runny, you can add more icing sugar.
Once your cake has cooled, spread theĀ¼ frosting evenly, adding extra on top to create a whipped, snowy effect. Garnish with your gingebread decorations and toppings of choice.