In a large bowl, sift flour. Add baking powder, baking soda, spices, salt, and mix well. Set aside.
In a stand mixer, whisk together the pumpkin purée, sugar, coconut oil, soy milk, and apple cider vinegar until smooth. Add flour mixture and mix until combined.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a butter knife through the center and comes out clean. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a serving plate.
1 tbsp apple cider vinegar for gluten-free flour. 1 tsp apple cider vinegar for regular flour.