Preheat oven to 350 degrees Place a rack in the center of the oven. Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.
Pour the rice milk (or milinto a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
Spoon the batter into your prepared bundt pan and smooth down a little with a spatula.
Bake for 1/2 an hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.
PREP SAUCE WHILE CAKE BAKES
Heat a small pan with water until it boils. Turn low so it is simmering and place a metal bowl on top of the simmer water. Place the caramels, chocolate, butter and cream to the bowl. Stir until melted and smooth. If some of the caramel pieces don't completely melt, pour over a strainer into another bowl and let cool a little before using.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the salted chocolate caramel sauce.