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

In a bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside for 10 minutes.

Sift and combine the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger in a large mixing bowl.

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

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

Divide the batter evenly among the lined cake tins and tap to remove air bubbles.

Bake for 25-30 minutes or until a skewer inserted comes out clean.

Let the cakes cool in the tins for a few minutes before transferring to a cooling rack.

Whip dairy-free block butter and cream cheese until creamy.

Sift in icing sugar and ground cinnamon, whipping until light and fluffy.

Place one cake layer on a serving plate, add frosting, and drizzle optional caramel sauce.

Add the second and third cake layers with frosting in between each.

Apply a crumb coat around the entire cake and refrigerate for 10-15 minutes.

Add a thicker layer of frosting and smooth with a cake scraper.

Divide frosting to color one with orange food gel and the other with cocoa powder for decorations.

Decorate with piping bags creating pumpkins around the edges.

Slice and serve your delightful Vegan Pumpkin Spice Cake to enjoy the cozy flavors of fall.