Preheat the oven to 350° and butter and flour a 10-inch square baking dish.
Stir the 1 tablespoon lemon juice into the 1 ½ cups of unsweetened almond milk and let sit.
In a large bowl whisk the 2 ½ cups cake flour (use all-purpose gluten-free flour if necessary), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, ½ teaspoon allspice, ¼ teaspoon cloves, and whisk until completely combined. .
Beat the 10 tablespoon butter and 1 cup brown sugar and ½ cup granulated sugar with a whisk or paddle attachment on a high setting until it's creamy and fluffy. Add the ½ cup apple sauce and baking powder mixture and beat on a high setting until it's light and fluffy. Scrape the sides with a spatula if necessary. Add the 1 teaspoon vanilla and the 1 teaspoon molasses and beat until combined. Add one third of the flour mixture and blend until combined. Add one third of the milk and blend until combined. Continue alternating the flour and milk until it’s just combined.
Use a spatula to finish mixing the batter and scrape the batter evenly into the prepared pan.
Bake for 50 to 55 minutes or until the top is golden brown and a wooden toothpick inserted into the center comes out clean. Cool completely on a wire rack.
For the Cream Cheese Frosting
In a large mixing bowl beat 8 oz vegan cream cheese, 8 tablespoon vegan butter, 1 cup confectioner's sugar on a high speed until light and fluffy. Keep refrigerated until ready to spread on the cake.
Refrigerate the cake in a sealed container.