Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 ½ cups. Let stand until curdled, about 5 minutes.
In a large bowl, whisk together the flour, chai powder, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
To make the Veggnog:
Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate. To serve, blend half of mixture with 10 ice cubes until frothy. Repeat with other half of nog. Serve with a sprinkle of nutmeg.
To make the frosting:
Beat the shortening in the mixer fitted with the paddle until well combined and fluffy. Add the sugar and beat until well combined.
Add the brandy and veggnog, and beat until fluffy.