Pumpkin and chocolate go together well, flavor-wise, and definitely pretty paired together as layer cake. If you do not really like the thought of spiced pumpkin/gourd in your cake, need not to worry, you won't taste it on this cake! You can even substitute pumpkin with other goodies, such as orange or purple yam, and in fact, potatoes.

As this is stripes layer cake, you can peel the layer one by one for fun eating (see last picture) :D

Supplies

loaf pan
steamer
balloon whisk or wooden spoon
electric blender
strainer
knife

Step 1: Ingredients

230 g roasted mashed pumpkin (pumpkin puree) - can be homemade or store bought. I roasted the pumpkin at 400 F for an hour, peel the skin (which I did not do the job well enough, as you can see there are black specks on the puree), and mash it with a fork or potato masher. My puree looks wet as it was frozen and thawed.
2 cans of coconut milk @400 ml each
255 g rice flour
105 g tapioca flour
1 1/4 c sugar (for sweeter, add more to your liking)
a pinch of salt
2 tbsp cocoa powder
2 tsp vanilla essence

Step 2: Preparing Batter

Pour coconut milk into a heat proof bowl, microwave for at least 2 minutes (you want warm milk, not scorching hot)
Mix rice flour, tapioca flour, and salt in a bowl, pour half of the coconut milk, whisk/stir to combine completely
Pour the rest of the coconut milk into an electric blender, followed with pumpkin puree and flour mixture
Process mixture until well combined, then strain
Divide batter into two bowls
Mix one bowl with vanilla essence and cocoa powder, whisk/stir to combine completely

Step 3: Making Stripes Cake

Preheat a steamer
Coat a loaf pan with vegetable oil
Pour 1/2 c batter (either the regular or the chocolate first, is up to you) into pan, cover the steamer with its lid, steam for 3-4 minutes
Pour the next 1/2 c batter (if 1st layer was regular, pour chocolate next), steam for 3-4 minutes
Repeat steps, creating stripes, layers of regular and chocolate batter, one after another, until all batter is used up. Each time, steam for 3-4 minutes
Once all batter used up, steam the whole cake for 15-18 minutes
Cool to room temperature before slicing and serving