This mini cake is about half the size of a regular bundt pan so when it says mini, it is not an individual size.
Preheat oven at 350 degrees for 30 minutes. Prepare the cake pan with some vegan margarine and sprinkle with rice flour to prevent cake from sticking to the pan. In a blender place the pumpkin seeds for the cake batter, chia seeds and oil. Process until it becomes a smooth paste. Add the pumpkin puree and vanilla then continue to process. In a bowl, add both sorghum and tapioca flours, baking powder, baking soda, sugar, cinnamon and salt. Stir until it is mixed well and then add the pumpkin mixture. Add 1/4 cup water to thin it slightly. Bake for 30 minutes until it bounces back to touch and a toothpick comes out clean. Let cool for a few minutes and use a knife to loosen around the edges and carefully flip onto a serving plate.
In a small sauce pan, melt margarine and add cocoa. Take offheat. Add water and powdered sugar. Stir well. Lightly drizzle over cooled cakeand decorate with pumpkin seeds.