Gluten Free Pumpkin Bundt Cake

1 1/2 cups fine rice flour (I use Asian)
1/2 cup tapioca flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice

1 egg
1 cup pureed pumpkin
1 cup cooking oil
1/2 cup milk mixed with 1 teaspoon vinegar
Crumble Topping:
1/2 cup rice flour
1/2 cup brown sugar
2 teaspoons cocoa powder
1/4 cup butter or margarine
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans – optional

Mix dry ingredients together in large mixing bowl. In smaller mixing bowl put the 1/2 cup milk mixed with 1 teaspoon vinegar. Stir. Add in egg, pumpkin and oil. Stir together with fork until combined. Make well in center of flour mixture. Pour in wet mixture and stir with fork until well combined. If you really like chocolate chips you may stir in 1/2 cup chocolate chips into the batter at this point. Grease and flour your Bundt pan. Scoop batter into prepared pan.
In small bowl mix together the topping ingredients including chocolate chips. Make into a crumb mixture with a fork. Sprinkle over batter.
Bake in preheated 325* oven for approximately 45 minutes or until cake tester comes out clean. Let cool completely before removing from pan.

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