Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with circles of parchment paper.
Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together.
Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don't overmix.
Divide the batter evenly between the two prepared 8-inch cake pans and smooth down.
Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Let the cakes cool for a few minutes before removing them from the cake pans and placing onto a wire cooling rack to cool completely before frosting.
Add powdered sugar, vegan butter, coffee liqueur, instant coffee powder and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
When the cakes have cooled completely, frost them and then place the frosted cake into the fridge for an hour for the frosting to set.