Prepare 3 6" cake pans. I grease the pans with walk shortening and line the bottom of the pan with a parchment circle for easy cake removal. This recipe can also make cupcakes or 2 8" cake rounds.
Preheat oven to 375* F.
Into a large mixing bowl, combine sugar, Pumpkin, molasses, plant milk, canola oil, lemon juice or vinegar and vanilla. Whisk well to combine.
Fit a sifter on top of the bowl with the wet ingredients, being sure not to get the sifter dip into the liquid.
Into the sifter, measure first all the spices, then flour, then salt, then baking powder and baking soda. Sift into the wet ingredients and whisk to combine.
Divide the batter evenly between the pans and gently spread it out. Or fill lined muffin pans ⅔ of the way full.
Bake in a 375* oven for 20 minutes or until a toothpick inserted into the center of the cakes or cupcakes comes out clean.
Allow to cool in the pans for 30 minutes, then remove from the pans onto a cooling rack. Cool COMPLETELY before decorating- there is nothing worse than melting buttercream.