Description
This Vegan Pumpkin Marble Cake combines luscious swirls of pumpkin and chocolate cake with warm pumpkin spice, creating a slightly fudgy, cozy dessert perfect for any season. Using just one main batter split into pumpkin and chocolate portions, it’s simple yet irresistibly delicious.
Ingredients
Wet 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
Dry ingredients
- 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
Chocolate layer
- 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)
Chocolate ganache (optional)
- ½ cup (85g or 3 oz) dairy-free chocolate, finely chopped
- ½ cup (120g) thick scoopable canned coconut cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) or 9-inch (23 cm) loaf pan with parchment paper, ensuring the pan is at least 2.75 inches tall.
- Make the batter: In a large mixing bowl, whisk together the wet ingredients including the sugar until combined. Add the dry ingredients and mix until just combined—do not overmix; some pockets of dry/wet ingredients are fine.
- Divide and flavor batters: Pour half the pumpkin batter into a separate bowl. To one bowl, add the cocoa powder, dairy-free milk, and optional espresso powder, stirring until just combined.
- Assemble the marble cake: Using two ½ cup measures or large spoons, alternate dolloping ½ cup pumpkin batter and ½ cup chocolate batter into the prepared pan. Gently shake the pan to flatten layers. Repeat until all batter is used, allowing some mixing of layers.
- Bake the cake: Bake for 1 hour 5 minutes to 1 hour 10 minutes. If the top browns too quickly after 30-40 minutes, tent with foil. Cake is done when a toothpick inserted centrally comes out clean or with a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the chocolate ganache (optional): Heat the canned coconut cream in a small saucepan over medium heat. Remove from heat, add the chopped dairy-free chocolate, and let sit for 5 minutes. Stir until smooth. Allow ganache to cool at least 10 minutes.
- Finish and serve: Drizzle ganache over the cooled cake and refrigerate for 15-20 minutes to set. Slice, serve, and enjoy. Store leftovers airtight at room temperature for 1 day, in the fridge for 4 days, or freeze slices up to 1 month.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture.
- You can substitute light brown sugar with granulated cane sugar if preferred.
- To make your own pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves.
- Canned coconut cream is recommended for ganache, but any thick dairy-free cream can be used as a substitute.
- Do not overmix the batter to keep the cake tender and moist.
- Tent the cake with foil if it browns too fast during baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
