Preheat the oven to 350 degrees F. Line a 9x13inch sheet pan with parchment paper and spray with nonstick cooking spray.
Add 1 tablespoon apple cider vinegar to a 1 cup measuring cup and fill remaining cup with dairy free milk. Set aside (this makes vegan buttermilk).
In a medium bowl sift flour, then add baking soda, baking powder, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In a large bowl cream together sugar and vegan butter until light and fluffy (about 2-3 minutes).
Add molasses and beat until combined.
Add applesauce and vanilla extract and mix until well combined.
With the flour mixture and vegan buttermilk mixture, alternate between them, adding in three batches. Mix until just combined. DO NOT OVERMIX.
Pour batter into pan and smooth the top to ensure one even layer. Bake for 25-35 minutes, until a toothpick inserted in the middle, comes out clean.
Remove from oven and place on a cooling rack. Let cool to touch then move to a wax lined paper to cool completely before frosting.