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

Combine 480 ml of dairy-free milk with 2 teaspoons of apple cider vinegar in a bowl, whisk together, and let sit for 10 minutes.

In a large mixing bowl, sift together 420 g self-raising flour, 350 g caster sugar, 1 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1.5 tablespoons ground cinnamon, 1 teaspoon ground cloves, 2 teaspoons ground nutmeg, and 0.5 teaspoon ground ginger.

Add 120 ml sunflower oil and 100 g pumpkin puree to the curdled milk mixture, whisk until smooth.

Combine the wet and dry mixtures, mixing until just incorporated.

Pour the batter into the lined tins and tap each tin to release air bubbles.

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

Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack.

In a mixing bowl, whip together 400 g dairy-free block butter and 80 g dairy-free cream cheese until smooth.

Sift in 360 g icing sugar and 1 teaspoon ground cinnamon, and whip until light and fluffy.

Layer the first cake on a serving plate and spread frosting on top; drizzle with vegan caramel sauce if desired.

Repeat with the second layer and then add the third layer, applying a thin crumb coat around the sides.

Refrigerate for 10-15 minutes to set the crumb coat.

Apply a generous final coat of frosting and smooth the edges with a cake scraper.

Decorate using leftover frosting colored with orange food gel and cocoa powder.

Slice and serve the cake at room temperature.