Preheat your oven to 350°F and grease a 9x13-inch cake pan. You can also use an 8x11-inch baking pan.

In a large mixing bowl, mix together the wet ingredients: eggs, sugar, oil, pumpkin puree, and vanilla. Stir until combined.

In a separate bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cake batter forms. I used a whisk, but you can also use a hand mixer or stand mixer.

Pour the cake batter into the prepared cake pan.

Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is cooling on a wire rack, prepare the vegan cream cheese frosting. In a mixing bowl, beat the dairy-free cream cheese and softened dairy-free butter until smooth and creamy. Slowly add the powdered sugar and finally the vanilla extract at medium speed.

For best results, wait until the cake has cooled completely, then spread the vegan cream cheese frosting evenly over the top.

Although not a part of the original recipe, you can sprinkle some chopped pecans over the top of the cake.