Preheat oven to 350F and line a standard loaf pan (8.5×4.5 or 9×5) with parchment paper or grease with oil spray.

In a large mixing bowl, whisk together dairy free milk, vegan yogurt, brown sugar, molasses, and canola oil. Add ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt. Whisk until combined.

Add spooned-and-leveled flour to the mixing bowl and stir using a rubber spatula. You want the flour to be just combined, but be careful not to over-mix the batter.

Pour the cake batter into the prepared loaf pan. Bake for 50-55 minutes, or until cooked through and a toothpick inserted into the center comes out clean.

Remove from the oven and let sit for 10 minutes before flipping the loaf onto a cooling rack to let cool completely.

Once cooled, prepare frosting. Place room temperature vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until smooth and fluffy. Gradually add the sifted powdered sugar until fully incorporated, about 3 minutes. Add dairy free milk and vanilla and beat for 1-3 minutes, until desired consistency is reached. Alternatively, dust with powdered sugar.