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Preheat the oven to 180 oC
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Grease and line to 6” round cake tins
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In a large bow mix together the brown sugar, caster sugar, eggs, pumpkin purée and vegetable oil
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Stir in the gluten free flour and cinnamon
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Divide between two cake tins
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Bake in the oven for 25 minutes
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Remove from the cake tins and allow to cool completely
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Make the frosting by beating together the dairy free cream cheese, dairy free spread and icing sugar until thick and creamy
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Use 2/3 of the frosting to sandwich the cakes together and the remaining third to spread on top of the cake
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Decorate with some stem ginger
