1Heat oven to 350°F. Spray 10-inch nonstick fluted tube cake pan with cooking spray (without flour).
2In medium bowl, mix flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg and cloves with whisk; set aside. In large bowl, beat eggs, oil, milk, pumpkin, granulated sugar, vanilla and vinegar with electric mixer on low speed until smooth. Gradually add flour mixture, beating on medium speed 2 minutes until well blended. Pour batter into pan.
3Bake 30 minutes. Cover cake with parchment paper; bake 25 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle cake with powdered sugar.