Description

This vegan Pumpkin Marble Cake combines moist pumpkin puree with a rich chocolate swirl to create a delightful autumn-inspired treat. The cake is soft and flavorful, enhanced with warming pumpkin spice and a luscious optional dairy-free chocolate ganache topping. Perfect for a cozy dessert or festive gatherings, this cake is made with simple, wholesome ingredients and no animal products.

Ingredients

Scale

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 (125g) 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 (homemade: 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves)
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 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 (or ⅓ cup dairy-free heavy cream for thinner ganache)

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking and ensure easy removal.
Mix wet ingredients: In a large mixing bowl, whisk together pumpkin puree, brown sugar (or chosen sugar), oil, dairy-free milk, dairy-free yogurt, apple cider vinegar or lemon juice, and vanilla extract until well combined and smooth.
Add dry ingredients: Gradually add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Mix gently just until nearly combined; small pockets of dry ingredients are acceptable and help avoid overmixing.
Divide batter: Pour half of the pumpkin batter into a separate bowl to prepare the chocolate layer.
Make chocolate batter: To one bowl, add the cocoa powder, dairy-free milk, and optional espresso powder. Stir until the batter is just combined and smooth.
Assemble cake layers: Using two ½-cup measures or large spoons, dollop ½ cup of pumpkin batter into the prepared loaf pan, then top with ½ cup of the chocolate batter. Gently shake the pan to slightly flatten the layers. Repeat layering until all batter is used, allowing some swirling between layers for a marbled effect.
Bake: Bake the cake for 1 hour and 5 to 10 minutes. Monitor the cake about 30-40 minutes in; if the top browns too quickly, tent the loaf pan loosely with aluminum foil to prevent over-browning.
Check doneness: Insert a toothpick into the center; the cake is done if it comes out clean or with just a few moist crumbs. Avoid wet batter on the toothpick.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Prepare ganache (optional): Heat the canned coconut cream in a small saucepan over medium heat until hot but not boiling. Remove from heat, add chopped dairy-free chocolate, and stir until smooth. Let sit for 5 minutes to melt the chocolate fully, then stir again. Cool the ganache for at least 10 minutes.
Decorate cake: Drizzle or spread ganache over the cooled cake. Place the cake in the refrigerator for 15-20 minutes to allow the ganache to set.
Serve and store: Slice and enjoy the cake. Store any leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Frozen slices can be kept for up to 1 month.

Notes

Light brown sugar gives the best flavor, but granulated sugar produces a fluffier cake. Coconut sugar is a good refined-sugar-free alternative.
Measure flour accurately using the spoon and level method to avoid a dense or dry cake. Use grams measurements for best results.
For a gluten-free version, use King Arthur’s measure-for-measure gluten-free flour and bake a few minutes longer to adjust for moisture absorption.
Make your own pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves as noted above.
For a thinner ganache, substitute canned coconut cream with ⅓ cup dairy-free heavy cream and add slightly more for the desired consistency.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 280 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 13 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg