To make the sparkling cranberries, heat a saucepan over low heat. Add the water and agave, simmering until warm. Add the cranberries and simmer for 2 minutes. Take care not to heat the cranberries too hot or too long, as they may burst. We want whole cranberries for this recipe. Set aside to cool and refrigerate for several hours.
Preheat the oven to 350 degrees.
Meanwhile, in the bowl of an electric mixer, cream together the margarine and sugar. Add the molasses and flax mixture, along with the hot water.
In a bowl, combine the dry ingredients and add to the mixing bowl. Beat on medium speed for 2 minutes.
Spray desired cake pans with cooking spray.
Evenly divide the batter (if using more than one pan) and bake until a toothpick inserted comes clean. This will vary based on the size of the pan(s) used.
While the cake is baking, drain the cranberries and immediately toss with sugar. Shake off any excess (i used the same strainer) and transfer to a lined baking sheet. Allow to sit at room temperature to air dry, shaking the pan occasionally.
Allow the gingerbread to cool 10 minutes in the pan. Remove from pan and allow to finish cooling on a rack.
To make the cream cheese frosting, combine the vegan cream cheese and margarine in the bowl of an electric mixer until smooth. Add the vanilla.
Add the 2 cups of confectioner's sugar (or enough until it reaches frosting consistency) and spread onto cake.
Top with a bit more sugar and the sparkling, sugared cranberries.
Serve immediately or store in the refrigerator.