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–+ servings
Pumpkin Marble Cake (vegan)

Decadent Vegan Pumpkin Marble Cake You'll Crave

Indulge in this Vegan Pumpkin Marble Cake, a delightful fusion of pumpkin and chocolate perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree can substitute with homemade for freshness
  • 1 cup Light Brown Sugar granulated sugar can lighten the texture
  • 1/2 cup Neutral Flavored Oil melted coconut oil can be used
  • 3/4 cup Dairy-Free Milk any plant-based variety works
  • 1/2 cup Dairy-Free Yogurt or swap with applesauce for different texture
  • 1 tbsp Apple Cider Vinegar or use lemon juice
  • 1 tsp Vanilla Extract optional but enhances flavor
  • 2 cups All-Purpose Flour can be swapped with gluten-free flour
  • 2 tbsp Pumpkin Pie Spice can make your own blend
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
For the Chocolate Layer
  • 1/2 cup Dutch-Process Cocoa Powder will change color and taste slightly if using other types
  • 1 tsp Espresso Powder optional
For the Ganache (Optional)
  • 1 cup Dairy-Free Chocolate dark chocolate works wonderfully
  • 1/2 cup Canned Coconut Cream other dairy-free creams can be substituted

Equipment

  • 8-inch loaf pan
  • mixing bowls
  • whisk
  • Spatula
  • Oven
  • wire rack
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (180°C) and prepare an 8-inch loaf pan lined with parchment paper.
  2. In a large mixing bowl, whisk together the wet ingredients until smooth.
  3. In another bowl, combine and whisk the dry ingredients.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Separate half of the batter and mix in cocoa powder and espresso powder to create the chocolate layer.
  6. Layer dollops of the pumpkin and chocolate batter in the pan for a marbled effect.
  7. Bake for 65 to 70 minutes until a toothpick inserted comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For optional ganache, heat coconut cream, stir in dairy-free chocolate until melted, then drizzle over the cooled cake.
  10. Slice and serve warm or at room temperature; store leftovers in an airtight container.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 450IUVitamin C: 3mgCalcium: 50mgIron: 1.5mg

Notes

Use fresh ingredients for the best flavor and avoid overmixing to keep the cake tender.

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