Preheat oven to 375* F. Grease an 8x8" cake pan and insert a parchment sling for easy removal. See the photos above for reference.
In a medium bowl, combine flour, baking powder, salt and all the spices. Whisk to combine.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 2 teaspoon Ground Cinnamon, 1 ½ teaspoon Ground Ginger, ¾ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, 1 Pinch Ground Cloves
In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter and vanilla. Whisk well to combine.
1 Cup Light Brown Sugar, packed, ¾ Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, Melted, 2 teaspoon Vanilla
Add the dry ingredients into the wet ingredients and whisk to combine.
Pour batter into the prepared 8x8" pan and spread with a spatula to distribute the batter.
Bake in a 375* oven on the middle rack for 30-33 minutes or until a toothpick comes out with only a few crumbs attached. Let cool completely before frosting.