Preheat the oven to 350°F and line two eight-inch cakes pans with parchment paper and grease the sides with butter.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and cardamom. Set aside.
Whisk the flax seed and boiling water in a small bowl and set aside for 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter for 30 seconds. Then add the maple syrup and beat until the butter is well mixed into the syrup. Scrape down the sides of the bowl to make sure all the butter is getting mixed in.
With the mixer on low, add half of the flax mixture. When it is incorporated, add the remaining flax along with the chai tea extract and molasses.
Remove bowl from mixer and gently whisk in ⅓ of the dry ingredients, followed by ⅓ of the buttermilk. Alternate between adding the dry ingredients and the milk until it has all been added.
Evenly distribute the cake batter between the pans and bake for 20-25 minutes. A toothpick inserted in the center should come out clean when it is ready.
Place the pans on cooling racks and let cool for about ten minutes before removing the cakes from the pans. Wait until the cakes are completely cool before decorating.