Gluten-Free Mini Cakes

I wish I could say this recipe was a success, but I would be totally lying!  I think to enjoy this cake, one would have had to have been gluten-free for some time and used to the starchy taste of potato and tapioca flours in cake.  Also, it was my first time using fondant and personally, it tasted like a gummy marshmallow- pure sugar.  And not in a good way.  I'm posting this for those who do have a preference for this kind of treat and who already have a taste for gluten-free things like this...

1 package gluten-free vanilla cake mix
1/2 cup vegetable oil (I think this may be too much, but is what directions call for)
1/2 cup room temp water
3 egg substitutes (I used 4 1/2 tbsp ground flaxseed)
1 tbsp vanilla extract (tried to make it more vanilla-flavored)

1: Preheat oven to 325F
2: Mix all ingredients and put in greased pan
3: Bake for 20-25 minutes.  I'd check on them every 10 minutes or so, as the cakes are tinier and cook faster
4: Let cool completely before frosting!

Frosting:
2 cups powdered sugar
1/3 cup Earth Balance
1 tbsp vanilla extract
Up to 4 tbsp water

Mix all ingredients together, slowly adding water 1 tbsp at a time until frosting is at desired consistency.

The fondant I used is this one: Simply Ice

Makes: 16 mini cakes

Direct Link: Gluten-Free Mini Cakes