Preheat oven to 350 degrees F. In a large bowl, mix together sugar and canola oil until combined.

Add in 1 egg and blend, then add in a third of the pumpkin puree and mix. Repeat until all eggs and pumpkin puree is well incorporated. Set wet ingredients aside.

In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.

Mix about a third of the dry ingredients into wet mixture, blending until combined. Continue until all of the dry ingredients are incorporated into the batter.

Pour mixture into a prepared bundt pan and use a spatula to evenly distribute. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.

Transfer cake to a wire rack and let cool for 10 to 15 minutes. Flip cake out to completely cool.

While cake is cooling, make the Cream Cheese Icing. Use a hand mixer to blend cream cheese, until light and fluffy, about 1 to 2 minutes. Add in powdered sugar and mix until well combined. Add vanilla extract and almond milk and blend.

Transfer icing to a piping bag and drizzle onto the cooled cake. Let set and serve.