Vegan Cran-Orange Donut Cake with Pumpkin Spice Icing

Preheat your oven to 350°F (175°C). In a large bowl, mix the melted vegan butter, sugar, baking soda, baking powder, vanilla extract, orange juice, cinnamon, and almond milk until fully combined. Gradually add the flour, one bit at a time, mixing until smooth after each addition. Gently fold in the cranberries (referred to as 'berries' in the original). Pour the batter into an oiled or buttered baking pan. Cook for 35-45 minutes. While the cake cools, prepare the icing by combining the powdered sugar, 3 tsp almond milk, 2 tsp vanilla, and 2 tsp pumpkin spice seasonings (or cinnamon). Mix until you reach your desired consistency. Once the cake has cooled completely, add the icing to the top.