• Preheat oven to 350*F. Grease an 8x8" cake pan and insert a parchment sling for easy removal.
• In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger, cardamom, allspice, and clove. Whisk to combine.
  1 ¾ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 2 teaspoon Ground Cinnamon, 2 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. Then, add the dry ingredients and whisk to form the cake batter.
  1 Cup Light Brown Sugar, packed, 1 Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, Melted, 2 teaspoon Vanilla
• Pour batter into the prepared 8x8" pan and spread with a spatula to distribute the batter.
• Bake in a 350*F oven on the middle rack for 28-32 minutes or until a toothpick comes out with only a few crumbs attached. Let cool completely before frosting.

For the Frosting

• In a small bowl, combine instant espresso and water. Stir well to dissolve the coffee.
  1 tablespoon Instant Espresso, 1 tablespoon Water
• In a bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Then, add the sifted powdered sugar and mix on low until combined.
  8 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted
• Add espresso mixture and vanilla and mix on medium speed until the frosting is light and fluffy.
  ½ teaspoon Vanilla
• Spread frosting on top of the completely cooled cake with a spoon, knife, or offset spatula. Slice and serve!