Preheat oven to 350F.

To a mixing bowl, whisk to combine dry ingredients: flour, spices, baking soda, baking powder and salt, in a bowl and set aside.

In a separate bowl, using a hand mixer, cream butter and sugar together, stir in the almond milk, applesauce, molasses, vinegar, and vanilla extract.

Combine wet and dry ingredients together and stir until fully incorporated.

Spray a 9x13 baking pan with nonstick spray OR parchment paper. Pour cake batter into pan and spread even.

Bake for 30-35 minutes, until a toothpick comes out clean. Remove from oven and let cool for 10 minutes. Once cooled slightly, run a knife along the edges and carefully invert them onto a cooling rack. Allow cake to fully cool before icing. May made 1-2 days in advance.

To a bowl, using hand mixer, cream together softened butter and cream cheese. Mix in milk, vanilla and maple syrup. Stir in chai spice if using. If frosting is too thick, add 1 splash or so of additional milk to thin.

Using a spatula, spread a generous amount of frosting to cake. Frost until covered. Top with gingerbread cookies, if desired for presentation.