Preheat oven to 350F. Mix sugar, oil with a whisk.

Make Ener-G egg equivalents according to package instructions (mix with water). Alternatively, set aside 3 eggs. Add eggs to sugar/oil mixture. Then add pumpkin puree.

Sift flour, baking soda, cinnamon, nutmeg, salt, pumpkin spice together.

Add dry mixture to the egg/sugar/oil/pumpkin mixture, mixing in between.

Cut 6 inch parchment squares and place into three greased (I use Earth Balance and smear over the sides) 6 inch aluminum cake pans.

Pour batter into the pans, about 1/2 full each. Bake 45 minutes, or until a toothpick inserted near the center comes out clean.

Remove from pan and let cool on cooling rack completely.

Melt vegan margarine in a pot on the stove, and mix in sugar, soymilk, salt.

Bring to gentle rolling boil for 3-4 minutes.

Remove from heat, stir in vanilla, and let cool for 15-20 minutes. The mixture will thicken.

Add powdered sugar in 1 cup at a time, mixing in between with the electric mixture. Add non-dairy milk one tablespoon at a time, to make the frosting creamier as you mix. I added about 4 tablespoons total.

Heat 1/2 cup of coconut cream on a small sauce pan until a gentle boil for 3 minutes.

Pour over 1/2 cup of vegan chocolate chips in a separate bowl. Cover and let steep for 10 minutes.

Mix gently with a whisk starting from the center to the outside of the bowl, until homogenous and a dark chocolaty color. Let sit for 15 minutes to cool before pouring onto cake.

Level each cake layer, cutting off the rounded tops (these make yummy snacks).

Add frosting to cake board and place first layer of cake on top of board. Add frosting to the cake top, and add second layer of cake, repeat for the third and last layer.

Crumb coat the cake and put in the fridge for 15 min to cool and seal in crumbs. Finish frosting the cake.

Pour chocolate ganache over cake, and use an off-set spatula to push some over the edge to create a flowing effect down the sides.

Add fondant pumpkin and some gold stars for decoration.