In a large mixing bowl, using an electric beater, combine dairy-free spread and brown sugar.
Add in eggs and vanilla and continue to beat until combined.
Slowly beat in sifted flour, ½ cup at a time.
In a ½ cup measuring cup, add cooled espresso shot and fill the rest of the way up with milk so you have ½ cup total of liquid.
Slowly mix in liquid to cake mixture until completely combined.
Prepare 2 round cake pans by greasing with dairy-free spread and coating in flour as this cake may stick.
Place an even amount of mixture into both tins and place in a preheated 180C oven for 25 minutes or until a skewer when inserted comes out clean. Turn out onto wire racks and let cool completely.