In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
Mix the almond milk and the apple cider vinegar and set aside for a couple of minutes to curdle.
In the bowl of a stand mixer, or with a hand mixer, beat the sugar and the oil for a minute. Then add ½ cup of the almond milk, vanilla extract, and flax meal and continue to beat for another two minutes until the mixture is quite fluffy.
Add the flour and the almond milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently to ensure everything is well-mixed.
Finally add the pumpkin puree and mix for 20 seconds.
Scrape the batter into an oiled and floured bundt pan.
Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.
Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.
I just serve this with a dusting of powdered sugar, but you could serve with whipped vegan cream or some vanilla ice cream.