1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch square pan with nonstick cooking spray (or line with parchment paper).

2. In a large mixing bowl, whisk together molasses, maple syrup, milk, coconut oil, egg, and vanilla. Add all remaining ingredients and stir just to combine.

3. Scrape batter into prepared pan, and bake for 16-20 minutes, or until cooked through (a toothpick inserted into the cake should come out clean, and the cake should spring back when gently pressed with your fingers).

4. While cake cooks and cools, make the frosting. If your cream cheese is not at room temperature, I recommend microwaving it in 5 second increments to soften it before proceeding, otherwise you may end up with lumpy frosting. Put soft cream cheese and heavy cream into the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy, stopping to scrape down the bowl as needed. Add maple syrup, vanilla, and salt, and whisk on high until soft peaks form (about 2 minutes). Transfer the frosting to the fridge to stay cold while the cake cools.

5. When cake is completely cool, dollop on the frosting. Cut cake (I usually like to cut it into 9, but if you have a larger crowd this can be cut into 12 smaller pieces) and serve immediately. Leftover cake should be tightly wrapped and kept in the fridge for up to 5 days. For the best flavor, let slices come back up to room temperature before eating.