Whisk together the flour, 1 cup sugar, baking powder, baking soda, 1 tbsp cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and ½ tsp 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 28-32 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.