Name: Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling); 1 ¼ cup (240g) packed light brown sugar, or granulated cane sugar; ½ cup (110g) neutral flavored oil; ⅓ cup (85g) dairy-free milk, room temperature; ⅓ cup (60g) dairy-free yogurt, room temperature; 2 teaspoons apple cider vinegar, or lemon juice; 1 teaspoon vanilla extract, optional; 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled, sifted if needed; 2 teaspoons pumpkin pie spice; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup (25g) dutch-process cocoa powder, sifted if needed; 2 tablespoons (30g) dairy-free milk; 1 teaspoon espresso powder, optional (for a deeper chocolate flavor); ½ cup (85g or 3 oz) dairy-free chocolate, finely chopped; ½ cup (120g) thick scoopable canned coconut cream

Jump to Recipe· 3.9 from 6 reviews

If you have been craving a cozy, comforting cake that perfectly balances seasonal flavors with a touch of indulgence, look no further than this vibrant and delicious Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe. Imagine rich, fudgy chocolate and soft, spiced pumpkin batters mingling together in a gorgeous marbled pattern, all made with simple plant-based ingredients. This cake is a warm hug baked into dessert form — just perfect for sharing with friends or savoring with a comforting cup of tea on a crisp autumn afternoon.

Ingredients You’ll Need

Two clear glass bowls are shown from above, each containing a thick mixture. The top bowl holds a smooth, creamy orange paste with slight texture, and a white spatula with an orange tip rests inside. The bottom bowl contains a dense, rich dark brown chocolate-like paste with a light wooden spatula partially dipped in it. Both bowls are placed on a white marbled surface with soft beige and light brown specks. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe has been carefully picked to build layers of flavor and create the perfect texture. From the pumpkin puree offering moistness and depth to the chocolate providing a rich contrast, each item plays a vital role in making this cake an irresistible treat.

Pumpkin puree: The star ingredient that adds moisture, natural sweetness, and that unmistakable fall flavor.
Light brown sugar or granulated cane sugar: For gentle sweetness and a tender crumb; brown sugar adds a subtle molasses note.
Neutral flavored oil: Keeps the cake moist without overpowering other flavors.
Dairy-free milk and yogurt: These provide creaminess and help the batter come together smoothly.
Apple cider vinegar or lemon juice: Helps the cake rise beautifully and adds a hint of tang to balance the sweetness.
Vanilla extract (optional): Enhances the aroma and rounds out the flavors.
All-purpose flour: The base of the cake, providing structure while staying tender when properly handled.
Pumpkin pie spice: Adds warmth with cinnamon, nutmeg, and cloves to infuse every bite with cozy notes.
Baking powder and baking soda: Essential leavening agents for a light, fluffy cake.
Salt: Balances sweetness and enhances overall flavor.
Dutch-process cocoa powder: For deep, rich chocolate flavor in the swirls, perfectly smooth and intense.
Espresso powder (optional): Intensifies chocolate notes without adding a coffee taste.
Dairy-free chocolate and coconut cream (for ganache): The perfect silky glaze to elevate the finished cake.

How to Make Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F (180°C) and lining an 8- or 9-inch loaf pan with parchment paper. This ensures your cake bakes evenly and releases easily after baking. Having all ingredients measured and ready will make the process smooth and enjoyable.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, sugar, oil, dairy-free milk, yogurt, vinegar, and vanilla extract if using. Whisking these together first ensures the sugar dissolves well and the batter will be creamy and homogenous.

Step 3: Mix in Dry Ingredients Carefully

Add the sifted flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mix. Stir gently just until almost combined. It’s important not to overmix here because a tender crumb depends on keeping some texture in the batter.

Step 4: Divide and Flavor the Batter

Split the batter evenly into two bowls. To one bowl, add cocoa powder, a splash of dairy-free milk, and the optional espresso powder. Stir these in carefully to create a rich chocolate batter, while the other bowl remains your spiced pumpkin base. This clever technique means you only create one base batter with simple additions instead of making two separate recipes.

Step 5: Layer and Marble the Cake

Using two matching spoons or ½ cup measures, alternate dollops of pumpkin and chocolate batter into your prepared pan. Gently shake the pan back and forth to help the layers settle and flatten a bit, but don’t worry if the batters swirl into each other—that beautiful marble effect is the point!

Step 6: Bake to Perfection

Bake for 1 hour and 5 to 10 minutes. Around the halfway point, if the top begins to brown too fast, tent it with foil. When a toothpick inserted in the center comes out mostly clean but with a few moist crumbs, your cake is ready. Let it cool slightly in the pan before moving to a rack to cool completely.

Step 7: Optional Delicious Chocolate Ganache

For an extra special finishing touch, make a ganache by gently heating coconut cream and pouring it over chopped dairy-free chocolate. Stir until melted and smooth, then cool before drizzling over the cake. Pop the cake in the fridge to set the ganache for a glossy, decadent finish that’s pure bliss.

How to Serve Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe

A single slice of two-layered cake rests on a white speckled plate with a round shape and subtle ridged patterns. The cake has alternating thick layers of dark brown and bright orange, swirling together in a marbled pattern. The top edge of the slice is coated with a shiny dark chocolate glaze that drips slightly down one side. Surrounding the plate are other pieces of the same cake and part of the whole cake with similar striped layers and shiny chocolate on top. The scene is set on a white marbled surface with small orange pumpkins visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped toasted pecans or walnuts adds a nice crunch that contrasts the cake’s tender crumb. A dusting of powdered sugar or a light drizzle of maple syrup can bring some extra flair and sweetness right before serving.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance the warm spices. For a cozy combo, serve alongside a cup of chai tea or a homemade pumpkin spice latte to echo those delicious flavors.

Creative Ways to Present

Try cutting the cake into thick slices and layering it between vegan cream cheese frosting as a mini layer cake. You can also create individual cupcake-sized versions of this Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe by baking in muffin tins, adjusting the time accordingly for a delightful handheld treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover cake in an airtight container at room temperature for up to one day or in the refrigerator for up to four days. Keeping it covered ensures the cake stays moist and flavorful without drying out.

Freezing

Wrap individual slices in plastic wrap or place them in freezer-safe containers to freeze for up to one month. This makes for a lovely convenience treat when you need a quick slice of seasonal goodness any time.

Reheating

To enjoy the cake fresh from the freezer, thaw slices overnight in the fridge or at room temperature, then warm gently in a toaster oven or microwave for about 20 seconds. This revives that soft, comforting texture and freshly baked aroma you want every time.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast and puree fresh pumpkin until smooth. Make sure to cook it down enough so it isn’t too watery, as the moisture content affects the cake’s texture.

Is there a substitute for the dairy-free yogurt?

You can replace it with an equal amount of additional dairy-free milk plus a teaspoon of ground flaxseed mixed with water as an egg replacement to maintain moisture and binding.

Can this cake be made gluten-free?

Yes, simply swap the all-purpose flour with a gluten-free flour blend suited for baking. You might need to add a little extra binder like xanthan gum if your blend doesn’t already contain it.

Why do we add vinegar or lemon juice to the batter?

The acid reacts with baking soda to create bubbles that help the cake rise and become fluffy. It also balances the sweetness and enhances the pumpkin’s flavor.

What’s the best way to achieve distinct chocolate swirls?

Be gentle when layering and shaking the batter in the pan; too much stirring will blend the colors rather than swirl them. Use thick batters and dollop carefully for the best marbled effect.

Final Thoughts

When you bake this Vegan Pumpkin Marble Cake with Chocolate Swirls and Pumpkin Spice Recipe, you’re creating much more than just a cake—you’re crafting a moment of joy wrapped in autumn warmth. It’s a simple yet stunning dessert that’s perfect for gatherings or quiet indulgence, made with accessible ingredients and love. Give it a try and watch it become a new favorite that brings smiles to every slice!