Preheat your oven to 180 degrees Celsius (fan) and line three 8-inch loose base cake tins with greaseproof paper.

In a medium bowl, combine dairy-free milk with apple cider vinegar and let sit for about 10 minutes to create vegan buttermilk.

In a large mixing bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.

Add sunflower oil and pumpkin puree to the vegan buttermilk and whisk until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined.

Divide the batter equally among the prepared cake tins and tap gently to release air bubbles.

Bake for 25 to 30 minutes. Check doneness with a knife or skewer; it should come out clean.

Allow the cakes to cool in the tins for about 10 minutes, then transfer to a wire cooling rack.

Whip together dairy-free block butter and dairy-free cream cheese in a large bowl until creamy.

Sift in icing sugar and ground cinnamon, and whip on high speed for about 5 minutes until fluffy.

Once the cakes are cooled, spread or pipe a layer of frosting on top of one cake layer. Repeat with the second layer.

Coat the whole cake with a thin layer of frosting and refrigerate for 10–15 minutes.

Apply a thicker final coat of frosting around the sides and top and smooth out with a cake scraper.

Decorate by piping little pumpkins around the cake using orange frosting and creating brown stalks.