I Can You Can Vegan

Preheat oven to 350°
In a large mixing bowl add in your dry ingredients. Whisk them together.
2 cups all- purpose flour,½ tbsp baking powder,½ tsp salt,3½ tsp ground ginger,¼ tsp ground cloves,½ tsp ground allspice,¼ tsp ground nutmeg,¾ cup Wholesome Organic Fair Trade Cane Sugar,1½ tsp ground cinnamon
To the same bowl, add the wet ingredients and combine with the dry ingredients until the batter is mostly smooth.
1 cup unsweetened almond milk,½ cup vegan butter
Transfer the mixture to a loaf pan lined with parchment paper for easy retrieval (if you don't have parchment paper, you can also grease the pan instead with vegan butter or cooking spray) and transfer to the oven.
Bake for 55 minutes or until the top bounces back up after being gently pressed down. Note– cooking time may need to be slightly adjusted if using something other than a glass baking dish.
While the cake is baking, mix together the ingredients for the frosting. Cover and set aside until needed.
½ cup vegan butter,2 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar,½ tsp vanilla extract,1 tbsp unsweetened almond milk
Once the cake is finished baking, remove it from the oven and set it aside to cool.
Once the cake has completely cooled, remove it from the pan (may need to gently go around the edges with a butter knife) and transfer to preferred serving dish. Frost with frosting and garnish with additional cinnamon to taste. Slice and enjoy!