Butter and flour a bundt cake pan. Preheat the oven to 180°C.
In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain
Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly
Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean
Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve