Preheat oven to 350°F. Stir the flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a medium bowl.
Prepare a large Bundt pan by greasing it and very lightly sprinkling it with additional flour. In a small bowl, combine first amount of coconut milk with the lemon juice. Let sit for 5 minutes.
In a separate large bowl use a hand mixer to cream together brown sugar, granulated sugar, and vegan butter. Add 1 teaspoon vanilla extract, molasses, and eggs and beat on medium speed until thoroughly combined.
Add 1/2 of flour mixture to butter mixture and beat on low until combined. Then add the coconut milk mixture and the rest of the flour mixture. Beat until completely smooth. Pour batter into Bundt pan. Lightly tap the pan on the counter to remove air bubbles.
Bake for 50 to 60 minutes or until toothpick comes out nearly clean. Let the cake cool for 10 minutes in the pan. Remove the cake from the pan and let cool completely on a wire rack.
While the cake is cooling, prepare coconut glaze by whipping together powdered sugar, second amount of coconut milk, maple syrup and remaining 1/2 teaspoon vanilla. When cake is cool, drizzle glaze over the top of the cake.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.