• Preheat the oven to 350°F. Cut out two 9-inch circles of parchment paper and place them in the bottoms of your cake pans. Set aside.

For the Pumpkin Cake:

• Whisk together the flour, 1 cup sugar, baking powder, baking soda, 1 tablespoon cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and ½ teaspoon salt in a medium mixing bowl.
• In a large mixing bowl, whisk together the 2 cups pumpkin purée, coconut milk, aquafaba, softened coconut butter (*see note), apple cider vinegar, and vanilla.
• Mix the dry ingredients into the wet until combined, but do not over mix.
• Pour half into one cake pan and repeat with the other half in the remaining cake pan.
• Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack to continue cooling completely.

For the Pumpkin Cashew Filling:

• Whisk together the cashew butter, ¼ cup pumpkin purée, ¼ cup coconut sugar, and ½ teaspoon cinnamon until smooth. Add 1 tablespoon or two of non-dairy milk, if needed, to thin. You don't want it runny, just spreadable. If you need to add milk or not will depend on how stiff your cashew butter is.

For the Dairy Free Cinnamon Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, add the dairy free butter and powdered sugar. Beat until creamy and smooth. Add the vanilla, lemon juice, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Taste and add an additional ½ teaspoon cinnamon if you want it more pronounced.

To assemble:

• Once the cakes are completely cool, spread the Pumpkin Cashew Filling all over the top of one of the cakes (bottom side up) and place the other cake on top of the filling, again bottom side up. Spread the Dairy Free Cinnamon Buttercream all over the top and sides of the cake. Sprinkle with cinnamon sugar and chopped pecans, if desired. Slice and devour!!