Preheat oven to 350 degrees F.
Whisk together sugars, pumpkin puree, melted coconut oil, almond milk, and vanilla in a large mixing bowl or with mixer on low.
Add cinnamon, cloves, nutmeg, and salt to above mixing bowl and stir together.
Carefully measure flours (scoop and scrape off top of measuring cup with knife without shaking cup to redistribute flour) and add to mixing bowl along with cornstarch and baking powder.
Whisk everything quickly together (or use mixer). If flours are measured properly, you shouldn't need any extra almond milk to add moisture to your batter. But, if your batter looks more like bread dough than batter, you may need to add a few extra tablespoons of almond milk.
Pour batter into oiled and floured bundt pan. I use a flour infused oil spray to prepare my bundt pan.
Bake at 350 degrees F for 60 minutes on middle or top oven rack.
Remove from oven, allowing cake to cool for 3-5 minutes before turning over onto cake plate or cooling rack.
Whisk together vegan cream cheese and confectioners' sugar in a small bowl. When cake has completely cooled to room temperature, drizzle frosting over cake, and serve.