PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13 baking dish with cooking spray; set aside for now.

BATTER: In a large bowl, whisk together the flour, baking soda, baking powder, ground spices, black pepper, and salt. In a medium bowl, whisk together the brown sugar, oil, molasses, apple sauce, eggs, vanilla, and buttermilk. Pour wet ingredients into the dry ingredients and using a rubber spatula, fold to combine.

BAKE: Spread the prepared batter into the baking dish. Bake for 38-44 minutes. To test the cake for doneness, insert a toothpick in the center. If you find loose crumbs that’s fine, but you shouldn’t get wet batter. Remove the cake from the oven and set the baking dish on a wire rack to cool completely. I prefer to refrigerate the cake overnight once it's cooled to room temperature and then frost it, but you could also let it cool for 2-3 hours in the refrigerator before frosting.

FROST IT: Combine cream cheese and butter in a bowl with an electric mixer until smooth. Stir in a teaspoon of milk, lemon juice, and the powdered sugar and continue to mix until smooth! You might need another small splash of milk to thin the frosting. Then, spread the frosting over the cake using a cake spatula. Place the cake in the refrigerator and allow it to cool before serving. I sprinkled on some chopped pecans, purely for pictures!