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

In a medium bowl, combine dairy-free milk and apple cider vinegar. Set aside for 10 minutes to curdle.

In a large mixing bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and the spices.

Add sunflower oil and pumpkin puree to the curdled milk mixture, whisk together.

Fold the wet ingredients into the dry ingredients until just combined.

Evenly divide the cake batter among the lined tins.

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

Allow cakes to cool in tins for 5 minutes, then transfer to a cooling rack.

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

Sift in icing sugar and ground cinnamon, then whip again until fluffy.

Stack the cooled cake layers, spreading buttercream in between and optionally adding vegan caramel sauce.

Apply a thin crumb coat of frosting all over the cake and refrigerate for 10-15 minutes.

Frost the cake with a thicker layer and smooth the edges.

Pipe decorative swirls around the top edge and create pumpkin shapes at the base.

Finish with any additional decorative touches, like mini pumpkins.