Preheat oven to 350 degrees Fahrenheit. Generously grease a Bundt pan.

In a medium saucepan, melt margarine over medium heat. Add vanilla extract and set aside.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder, salt, nutmeg, cinnamon, allspice, ginger, and cloves.

With an electric mixer on medium speed, beat melted margarine, brown sugar, sugar, and confectioners’ sugar in a large bowl until light and fluffy, about five minutes. Mix in orange zest. Add eggs and yolks one at a time, beating to blend between additions. Beat until fluffy, about three minutes.

Reduce speed to low. Add half of the dry ingredients; mix until almost blended. Add soy milk and mix, then add remaining dry ingredients and mix until batter is blended and smooth. Pour into the prepared pan and tap the pan gently on the counter to even out.

Bake in the center of the oven until cake is dark golden brown and a tester inserted near the center of the cake comes out with moist crumbs, 60 to 65 minutes.

Transfer pan to a wire rack. Let cool in the pan for 25 minutes, then invert cake onto rack and let cool completely, about one hour.

Combine sugar, cream of tartar, and one-fourth cup water in a medium saucepan over medium heat. Stir continuously until sugar dissolves, then cook, without stirring, until mixture turns a dark amber color (you may want to swirl pan gently for even cooking). Immediately remove from heat and carefully add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously and will be very hot), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for one minute. Remove from heat and let cool. Set aside.

Drizzle some of the caramel sauce over the cake, allowing it to drip down the sides. Sprinkle with confectioners’ sugar. Slice cake and serve remaining sauce alongside each slice.