Preheat your oven to 180°C (fan). Line three 8-inch cake tins with greaseproof paper and lightly grease the sides.

In a medium bowl, combine dairy-free milk and apple cider vinegar. Whisk together 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. Mix well.

In a separate bowl, whisk sunflower oil and pumpkin puree into the vegan buttermilk mixture until smooth.

Pour the wet mixture into the bowl of dry ingredients and gently fold together using a spatula until just combined.

Distribute the batter evenly among the prepared cake tins and smooth the tops with a spatula. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.

Remove the cakes from the oven and let sit in tins for 10 minutes before transferring to a wire rack to cool completely.

In a large bowl, whip together dairy-free block butter and cream cheese until creamy. Gradually add icing sugar and ground cinnamon, whipping for around 5 minutes until fluffy.

Once cakes are completely cool, spread a layer of frosting on top of one layer, add a second layer, and repeat the process. Finish with a crumb coat and refrigerate for 10-15 minutes to set.

After chilling, apply a thicker coat of frosting to the top and sides, smoothing with a cake scraper.

Decorate with colored frosting to pipe decorative pumpkins on top if desired, then chill again before serving.