Preheat the oven to 300°F/150C/gas mark 2. Fill two standard 12-cup muffin tins with paper liners.

Put the soy milk into a large mixing bowl and add the vinegar to curdle. Let stand for five minutes. Blend in the oil, syrup, applesauce, vanilla, and water.

In a medium bowl, sift together the cocoa powder, flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the dry ingredients to the mixing bowl and mix until well blended and smooth.

Let stand five minutes to thicken.

Using a 1/4 cup measure, fill the muffin cups 2/3 full.

Bake on the center rack for 20-25 minutes, rotating both trays 180 degrees after 10 minutes. The cupcakes are done when they spring back when pressed and a toothpick inserted in the center comes out clean.

Remove from the oven and put the trays on wire racks to cool. After 20 minutes, take them out of the pans and let cool completely before frosting.

Soak the dates in hot water for at least an hour until very soft. Remove the pits. Melt the coconut oil over low heat (or by placing the jar in a larger container of hot water).

Put the granulated sugar in a dry blender and blend until powdered. Remove to a bowl.

Put the dates in the blender with the soy milk, soy milk powder, peppermint extract, and coconut flour. Blend until very smooth. With the blender running, slowly pour in the coconut oil until well blended and very thick. Add food coloring, chlorophyll, or juice until it's the color you want. Scrape out into a bowl and add enough of the powdered sugar to make a frosting consistency.