This is an awesome "fudgey" frosting recipe. You would have to substitute arrowroot or tapioca flour or something for the cornstarch, and rice or almond milk or something for the soy milk. You'd probably use less rice/almond milk since they don't seem to be as "thick" as soy...for that matter, you could probably use water.

Fudge Frosting
http://www.veganstreet.com/veganliving/recipes022.html

1/3 cup water
1/4 cup non-GMO cornstarch (or substitute)
3/4 cup maple syrup
1/2 cup almond butter, smooth
1/3 cup unsweetened cocoa powder (or roasted carob powder)
2 tsp. vanilla
approximately 1/4 cup plain soy milk (or substitute)

Place the water and cornstarch in a saucepan, and whisk until fully integrated. Stir in the maple syrup. Over medium heat, bring the mixture to a boil, stirring constantly. Once the mixture is very thick and smooth, reduce the heat to lowand continue to stir for one more minute. Pour the mixture into a food processor or, to mix by hand, a medium bowl. Add the remaining frosting ingredients, and process or stir until very smooth. The mixture should be very thick, but spreadable, so use the least amount of soy milk as possible. Set aside and let stand until completely cool

Frost cake and let the frosting sit for at least an hour for it to set. Decorate with candles and voila!