• In medium bowl, whisk together gluten-free flour, oat flour, baking powder, baking soda, spices, and salt. Set Aside.
• In large bowl, whisk together pumpkin purée, eggs, plant milk, brown sugar, oil, lemon juice (or vinegar), and vanilla extract (or vanilla bean paste) until homogenous.
• Pour half of the dry ingredients into the bowl of wet ingredients and whisk until everything is combined. Repeat with remaining dry ingredients.
• Use rubber spatula to scrape the sides and bottom of the bowl and incorporate any lingering dry ingredients.
• Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 350°F during this step.
• Grease baking tin and line with parchment paper. Pour rested batter into the baking tin.
• Place baking tin in the oven at 350°F for and set time for 30-35 minutes or until a toothpick comes out with small cooked crumbs from out of the center of the cake.
• Once finished baking, remove cake from oven and let cool for 1 hour.
• While the cake cools, use the following steps to prepare the cream cheese frosting.

Prepare the Cream Cheese Frosting

• In the second medium bowl, use an electric mixture to beat together cream cheese, powdered sugar, butter, vanilla extract, and salt. Begin on slow speed and increase speed once ingredients are incorporated. Beat on medium-high speed for 5 minutes or until frosting increases in size and develops a lighter color and fluffy texture.
• Place frosting in a piping bag or use an offset spatula and frost the cooled cake.
• Slice and enjoy!