Preheat the oven to 350°F (175°C) and prepare an 8-inch springform or cake pan by lightly spraying it with non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, salt, ground cloves, allspice, and ginger.

In another bowl, mix the vegetable oil and honey. Add brown sugar and granulated sugar, then beat in the eggs one at a time.

Incorporate the brewed coffee, freshly squeezed orange juice, and vanilla extract into the wet mixture.

Gradually pour the dry ingredients into the wet mixture, mixing gently until just combined.

Pour the batter into the prepared pan and bake for 40–50 minutes, checking for doneness with a toothpick.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.

For the frosting, beat softened butter until creamy, then gradually add confectioners' sugar until fully incorporated.

Add the vanilla extract, orange zest, and salt, mixing until well combined; adjust consistency with milk as needed.

Once cooled, frost the cake evenly with the citrus vanilla frosting.