Adjust an oven shelf to the lower third of the oven, then preheat to 350 °F (175 °C). Grease a 9 to 10 inch Bundt Pan with plenty of vegan butter. (see recipe notes for other pan options)
Put the boiling water in a jug or small bowl, and add the molasses. Stir really well until it has dissolved completely in the water. Add the vanilla to it, stir quickly again, then set aside.
Beat the butter with the brown sugar until light and fluffy. It needs at least 5 minutes of beating. Scrape down the sides with a spatula as needed. Then add the applesauce and beat again to combine.
In a large bowl, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, salt and pepper. Give them a quick whisk to combine them.
With the mixer on low speed, add the dry ingredients in three or four additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid over-mixing. Try to start with the dry ingredients and end with the dry. If doing it by hand, do the same and mix in between additions.
Spoon the batter into the prepared pan and get it straight into the oven without hanging around. Bake for about 47 - 50 minutes or until a toothpick inserted into the middle of the cake comes out with just a few sticky crumbs on it but no obviously wet batter and the cake is just starting to come away slightly from the sides and bounces back when pressed gently with a finger. This is a large cake and oven times will vary so don't be alarmed if it's not ready at 47-50 minutes. Just keep checking every 5 minutes or so.
It is very important to let the cake cool completely in the tin. Do not remove it until it has cooled. Once the cake is cool, remove it from the pan and place on a serving plate or cake stand.
Make the glaze by combining the powdered sugar and orange juice in a small bowl. Add the orange juice very gradually 1 tablespoon at a time to the powdered sugar, giving it a really good stir between each addition. You won't need much orange juice at all. Way less than you think you will when you start. Suddenly it will all dissolve and become a lovely thick, just pourable glaze. You need it to be as thick as possible, while still being just pourable. It should be so thick that it pours slowly. If you accidentally add a little too much orange juice, just add a little more powdered sugar to thicken it up again.
Pour the glaze over the cake.
Once the frosting has firmed up a little (it only takes a few minutes) you can decorate the cake.
NOTES
This cake stays perfectly moist for days and days. We have enjoyed it up to a week after it was baked. Just be sure to keep it well wrapped or in an airtight container. The flavour just keeps getting better and better! It's best to store it at room temperature as it can dry out in the fridge. We want it to stay soft and moist. It will also freeze well freeze well for up to 3 months. Allow to thaw overnight and then glaze or dust with powdered sugar before serving.To make this cake in other pan sizes see the FAQs.