2 1/2 cups all purpose flour
1 1/2 cups raw cane sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground cloves
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups almond milk or any dairy free milk
1/2 cup coconut oil melted
1 cup canned pumpkin
2 tsp apple cider vinegar
1 tsp vanilla extract

for the buttercream:
1/2 cup dairy free butter softened1/2 cup dairy free butter softened
3 tbsp almond milk3 tbsp almond milk
1 tsp cinnamon1 tsp cinnamon
3 cups powdered sugar3 cups powdered sugar

for topping:
homemade caramel sauce (optional)