Smear vegan butter inside your bundt pan then dust with flour. Make sure all parts are fully coated with the butter as you need to be sure your cake won’t stick.
In a measuring cup add almond milk and apple cider vinegar. Set Aside. This makes a vegan buttermilk mixture.
In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and ground cloves. I like to sift these to get a fluffy cake, but you can just whisk them together too.
Add the vegan butter to a large bowl along with the brown sugar and molasses. Beat together for 2 minutes at medium-high speed until well incorporated together and fluffy. You can also use a stand mixer instead of a hand mixer.
Add in the vegan buttermilk mixture you made with the almond milk/Apple Cider Vinegar. Mix together. Then 1/2 cup at a time, add in the flour mixture. Make sure to just mix it until incorporated. If you overbeat the batter it will become tough.
Spoon the batter evenly into the cake pan and bake for 40-42 minutes or until a toothpick inserted comes out clean. If your pan is dark non-stick versus light aluminum, start checking it at 35 minutes.
Cool the cake in the pan for 15 minutes then turn it out onto a baking rack. Allow it to cool for 2 hours.
Make the Glaze:
Mix together the powdered sugar, vanilla, and almond milk for the glaze and pour it over the cake allow it to drip down.
Let the cake set out for an hour or so until your icing sets on it. Store leftovers wrapped tightly at room temperate for up to 2 days or store in the fridge for about 1 week.
You can use a 9-inch cake pan or 2 8x4" loaf pans instead of a bundt cake pan.