Preheat your oven to 180 degrees c fan and line three, 8 inch loose base / push up cake tins with greaseproof paper.

In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle.

In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg and ginger.

Mix well to combine.

Add the oil and pumpkin puree into the ‘buttermilk’ and whisk to combine.

Add the wet ingredients into the dry ingredients and mix.

Pour equal amounts of batter into the lined cake tins.

Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when a knife or skewer comes out clean.

Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins.

Leave the cakes to cool fully on the cooling rack.

In a large mixing bowl, add the dairy-free butter and cream cheese, whip until creamy.

Sift in the icing sugar and cinnamon. Whip on high speed for around 5 minutes to incorporate it.

Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on top.

Optional: Make a well in the middle of the buttercream and fill with 1-2 tablespoons of caramel sauce.

Place the second cake layer on top, then the third. Coat the whole cake with a thin layer of buttercream.

Place the cake into the fridge to set for 10-15 minutes.

Remove the cake from the fridge and apply a final coat, making it thicker.

Pipe little pumpkins around the cake using orange frosting and create stalks with brown frosting.

Slice and enjoy!