Step 1

Preheat the oven to 350°F. Grease a 10x15 baking sheet with oil and line with a sling of parchment paper.

Step 2

Whisk together oat flour, tapioca flour, sweet rice flour, teff flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large mixing bowl until well combined.

Step 3

Whisk together eggs, pumpkin, vegetable oil, dark brown sugar, granulated sugar, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.

Step 4

Pour cake batter into prepared pan and smooth it out with an offset spatula. Tap the pan on the counter a few times to release any large air bubbles.

Step 5

Bake for 25-28 minutes, until the center springs back when gently touched and a toothpick comes out clean. Let cool completely on a wire rack or the stovetop before frosting.

Step 6

Once cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, cream the cream cheese over medium speed, until smooth. Scrape down the sides and add the butter and beat until just combined, scraping down the sides.

Step 7

With the mixer on low, slowly add the powdered sugar, mixing until combined. Add vanilla, cinnamon, and salt, and beat on medium speed until just smooth.

Step 8

Spread frosting over the cooled cake with an offset spatula or the back of a soup spoon. Dust with cinnamon, if desired.

Step 9

Slice into 20 slices and serve. Store any leftovers in an airtight container in the fridge for 3-5 days.