• 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.

For the Frosting

• In a small bowl, combine instant coffee and water. Stir well to dissolve the coffee.
  1 tablespoon Instant Coffee, 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 smooth.
  8 tablespoon Non-Dairy Butter
• Add the sifted powdered sugar and mix on low until combined.
  2 Cups Powdered Sugar, sifted
• Add vanilla, and the coffee mixture and mix on medium speed until 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!