Preheat your oven to 180°C (356°F) and line three 8-inch cake tins with greaseproof paper.

In a small bowl, mix the 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 the self-raising flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and cloves.

In another bowl, combine sunflower oil, pumpkin puree, and vegan buttermilk; mix until combined.

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

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

Bake for 25-30 minutes, or until a skewer comes out clean. Allow to cool in tins for a few minutes before transferring to a wire rack.

For the frosting, whip together dairy-free butter and cream cheese until smooth. Gradually add icing sugar and cinnamon, mixing for about 5 minutes.

Once cooled, layer the cakes with frosting in between and drizzle with caramel if desired.

Apply a thin crumb coat of frosting, chill for 10-15 minutes, then apply final frosting layer and decorate as desired.