Preheat oven to 350. This can be mixed in the pan you will bake in for a cake, or you can mix in a bowl and transfer to a paper lined cupcake pan.
If mixing in an 8x8 cake pan, combine the first 5 ingredients and whisk til well combined. Make 3 depressions in the dry ingredients. Add the vinegar to one depression; the vanilla to another; and the oil to the third. Pour the water over the mix, and stir til smooth.
If making cupcakes, add all ingredients to a bowl, and stir til smooth. Fill cupcake liners about 2/3 of the way full. Bake for 35 minutes, or til toothpick comes out clean. Let cool for about 45 minutes to an hour before frosting.
Put 2-3 (10 oz size) cans of coconut cream in the fridge overnight. You will want them to thicken up and become as solid as possible. Avoid shaking them prior to or after placing in fridge. When ready to mix frosting, scoop out the solid cream into a measuring cup until you have 1 3/4 cup of solid coconut cream. Discard any excess liquid. Add sugar and vanilla. Beat with an electric handheld mixer JUST til fluffy and smooth. Over mixing can take away the fluffiness. Frost cooled cupcakes.
Place all ingredients in bowl and beat with a handheld mixer til smooth. Frost cooled cupcakes.