Preheat the oven to 350 degrees and lightly brush the bottom and sides of a 9x13 baking dish with coconut oil. Line the bottom of the pan with parchment paper.
Mix the pumpkin puree, vegetable oil, both sugars, eggs, vanilla extract, and cranberry extract in a large mixing bowl.
Then, mix in the flour, baking soda, cinnamon, nutmeg, salt, and ginger with a rubber spatula until just combined.
Pour the batter into the prepared baking dish and even it out with a spatula. Then, bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
Cool the cake for 10 minutes in the pan. Then, transfer it to a wire rack to cool completely. Alternatively, cool the cake in the pan. This will take an extra hour.
Mix the dairy free cream cheese frosting ingredients per the directions.
Frost the fully cooled cake with the frosting, slice, and enjoy!