Line two springform cake tins with baking parchment.
Mix all the dry ingredients together thoroughly in a large mixing bowl.
In a large jug, mix up the soya milk and cider vinegar and leave for a few minutes.
Add all of the other wet ingredients to the jug, including the flax eggs, and mix well.
Add the wet ingredients to the bowl of dry ingredients and stir through until combined (don't over-stir).
Immediately pour the mixture evenly into the two lined cake tins. Give each tin a tap on the work surface (this stops the raising agents working too quickly) before placing them into the oven.
Bake for 20 minutes, then test with a skewer or knife and put back in the oven until the knife comes out clean. If the cake is browning too quickly, cover it with foil or baking parchment. Leave to cool before icing.
Mix all the icing ingredients together using an electric hand whisk. Refrigerate until needed.
Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top. Decorate the cake top with whole and chopped pecans. Add a drizzle of maple syrup if you're feeling extra indulgent.