Vegan pumpkin cake with cheesecake swirls

Name: Vegan pumpkin cake with cheesecake swirls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 130 g / 1 cup cashews, soaked; 25 g / 2 tbsp vegan butter (no need to melt); 65 g / 1/3 caster sugar; 80 ml / 1/3 cup plant milk; 60 ml / ¼ cup lemon juice + zest of ½ lemon; zest of ½ orange; 10 ml / 2 tsp vanilla extract; 300 g / 10.5 oz (approx. 1¼ cup) pumpkin purée*; 120 ml / ½ cup plant milk (I used soy); 60 ml / ¼ cup mild tasting oil (I used grapeseed oil); 175 g / ¾ cup + 2 tbsp sugar (I used demerara); 10 ml / 2 tsp lemon juice; 220 g / 1¾ cups all purpose white flour or GF flour mix; 1 tsp baking powder; 1 tsp baking soda; SPICES: 2 tsp cinnamon, 1 tsp ginger, ¾ tsp cardamom, ½ tsp nutmeg, 1/8 tsp cloves; ¼ tsp fine salt; ½ tsp xanthan gum (recommended only if using GF flour mix)