Preheat oven to 350F and prepare pan for baking with vegetable oil or vegan butter and sprinkle with flour. Tap out excess flour.
Prepare the vegan buttermilk in a medium sized bowl by adding the dairy free milk and apple cider vinegar. Whisk together and set aside. - I used oat milk.
In a large bowl, whisk together dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, pumpkin spice and cinnamon. Set aside.
Into the vegan buttermilk mixture add pumpkin puree, vanilla extract and vegetable oil. Whisk to combine.
Add the wet ingredients to the dry ingredients. Fold the wet into the dry with a rubber spatula until there are no clumps. Try not to over mix!
Pour batter into the prepared Bundt pan and bake in the oven for roughly 30 minutes or until a toothpick comes out clean.
When ready, remove the cake pan from oven and let cool for 5 to 10 minutes before transferring to cooling rack.
Repeat these steps for second layer of the pumpkin cake!