Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a bowl, mix dairy-free milk and apple cider vinegar. Let it sit for 5 minutes to curdle.

In another large bowl, whisk together flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.

Add sunflower oil and pumpkin purée to the milk mixture and stir gently.

Gradually fold the dry ingredients into the wet mixture until smooth. Avoid overmixing.

Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.

Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

For the frosting, beat dairy-free butter until fluffy. Add vegan cream cheese and mix until smooth.

Sift in icing sugar and cinnamon gradually, beating until creamy. Add a drop of orange food gel if desired.

Frost one cake layer, stack the second layer, and cover the entire cake with frosting.

Finish with a dusting of cocoa powder or drizzle of vegan caramel sauce.