In a bowl beat Egg (3) with Coconut Sugar (160 gram) and Vanilla Extract (1 teaspoon).
Add the Canned Pumpkin Purée (200 gram), Whole Wheat Flour (300 gram), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon) and Salt (1 pinch).
Slowly stir all in while you slowly pour in the Coconut Oil (80 milliliter).
Preheat oven at 355 degrees F (180 degrees C).
Divide the batter in half. Stir in the Cacao Powder (15 gram) into one half, and fold in the Chocolate Chunks (80 gram) in the other half, saving a few for the top.
Grease and flour o ring cake mold, pour the chocolate batter at the bottom, cover with the pumpkin one and top it off with extra chocolate chunks.
Bake at in preheated oven for about 40-45 minutes.
Remove from the oven, let it cool down completely then dust with Powdered Confectioners Sugar (to taste).