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Pumpkin Marble Cake (vegan) Recipe

Pumpkin Marble Cake (vegan) Recipe
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★★★★★

5.3 from 19 reviews

This vegan Pumpkin Marble Cake blends the warm flavors of pumpkin and chocolate in a moist, dairy-free loaf. Featuring a swirled marble effect with rich cocoa and espresso accents, this cake is naturally sweetened and perfect for autumn or holiday baking. The cake is topped with a smooth dairy-free chocolate ganache, making it a decadent yet wholesome treat suitable for plant-based diets.

Ingredients

Scale

Wet Ingredients

  • 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 1/4 cup (240g) packed light brown sugar or granulated cane sugar
  • 1/2 cup (125g) neutral flavored oil
  • 1/3 cup (85g) dairy-free milk, room temperature
  • 1/3 cup (60g) dairy-free yogurt, room temperature
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract (optional)

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose plain flour, spooned and leveled, sifted if needed
  • 2 teaspoons pumpkin pie spice (homemade blend: cinnamon, nutmeg, ginger, cloves, allspice)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (25g) dutch-process cocoa powder, sifted if needed
  • 1 teaspoon espresso powder (optional, for deeper chocolate flavor)

Chocolate Batter Extras

  • 2 tablespoons (30g) dairy-free milk
  • 1/2 cup (85g or 3 oz) dairy-free chocolate, finely chopped

Ganache

  • 1/2 cup (120g) thick scoopable canned coconut cream (or other dairy-free cream)
  • 1/2 cup (85g or 3 oz) dairy-free chocolate, finely chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and optional vanilla extract until thoroughly combined and smooth.
  3. Add Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Gently mix until just combined, leaving a few small pockets of flour to avoid overmixing which can make the cake dense.
  4. Divide Batter: Pour half of the batter into a separate bowl. To this bowl, add the cocoa powder, 2 tablespoons dairy-free milk, and optional espresso powder. Stir gently until the chocolate batter is evenly combined.
  5. Assemble the Marble Cake: Using 1/2 cup measuring cups or large spoons, dollop half a cup of the pumpkin batter into the prepared loaf pan, followed by half a cup of the chocolate batter. Gently shake or tap the pan to level the layers. Repeat layering until all the batter is used, allowing some mixing at the edges for a marbled effect.
  6. Bake: Bake in the preheated oven for 65 to 70 minutes. Around the 30 to 40-minute mark, if the cake top browns too quickly, tent it loosely with aluminum foil to prevent burning. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
  7. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents condensation from making the crust soggy.
  8. Make Chocolate Ganache: Heat the canned coconut cream in a small saucepan over medium heat until just simmering. Remove from heat, add the chopped dairy-free chocolate, and stir gently. Let sit for 5 minutes to allow the chocolate to melt fully, then stir again until smooth.
  9. Apply Ganache: Allow the ganache to cool and thicken for at least 10 minutes. Drizzle the ganache evenly over the cooled cake. Place the cake in the refrigerator for 15-20 minutes to let the ganache set firmly.
  10. Serve and Store: Slice and serve the Pumpkin Marble Cake. Store leftovers in an airtight container at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.

Notes

  • You can substitute light brown sugar with granulated cane sugar for a slightly different sweetness.
  • Use canned pumpkin puree or homemade pumpkin puree, but avoid pumpkin pie filling as it contains spices and sugars.
  • For homemade pumpkin pie spice blend, mix ground cinnamon, nutmeg, ginger, cloves, and allspice to taste.
  • Canned coconut cream is preferred for ganache as it is thick and creamy. Other dairy-free creams like cashew cream or soy cream can be used but may alter texture.
  • If you want a deeper chocolate flavor, adding espresso powder is optional but recommended.
  • Make sure all wet ingredients are at room temperature to ensure even mixing and better rise.
  • The cake may brown quickly; use foil tenting if necessary to avoid over-browning during baking.

Nutrition

Keywords: pumpkin cake,vegan dessert,marble cake,pumpkin spice,vegan chocolate cake,dairy-free dessert,fall baking,winter holiday cake

Find it online: https://flavorsbymaya.com/pumpkin-marble-cake-vegan-recipe/