Preheat your oven at 170 Celsius. Prepare the baking pan; brush pan softened dairy free butter spread using a pastry brush. When pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set pan aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside.
In a large mixing bowl, combine pumpkin purée, yogurt, milk, vanilla and coconut oil. Whisk until smooth. Add in half of the flour mixture and gently fold the mixture with a spatula to incorporate.
Add in the remaining flour mixture, and fold the mixture with a spatula until smooth. Slowly pour the batter into prepared pan. Use the spoon to smooth the top of the batter so it's even. Tap gently against the counter to release air bubbles.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.