Print

Pumpkin Marble Cake (vegan) Recipe

Pumpkin Marble Cake (vegan) Recipe
Print Recipe

★★★★★

5.3 from 18 reviews

This vegan Pumpkin Marble Cake is a moist and flavorful treat combining the warm spices of pumpkin with rich chocolate swirls. Made without any dairy or eggs, it features a tender crumb thanks to pumpkin puree and dairy-free yogurt. Finished with a luscious dairy-free chocolate ganache, this cake is perfect for autumn gatherings or any time you crave a delicious plant-based dessert.

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 or store-bought)
  • 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 Additions

  • 2 tablespoons (30g) dairy-free milk
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)
  • 1/2 cup (120g) thick scoopable canned coconut cream or other dairy-free cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, brown sugar, neutral oil, dairy-free milk, dairy-free yogurt, apple cider vinegar (or lemon juice), and vanilla extract if using. Whisk together until smooth and well combined.
  3. Add Dry Ingredients: To the wet mixture, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently mix until almost fully combined; some small pockets of dry flour can remain to avoid overmixing and toughening the batter.
  4. Divide and Flavor Batters: Pour half of the batter into a separate bowl. To one bowl, add the dutch-process cocoa powder, 2 tablespoons dairy-free milk, and optional espresso powder. Stir each batter gently until just combined.
  5. Layer the Batter: Using two 1/2 cup measuring cups or spoons, dollop 1/2 cup of the pumpkin batter into the prepared loaf pan, then 1/2 cup of the chocolate batter on top. Gently shake the pan to level the layers. Repeat this process, alternating batters until all batter is used. Don’t worry if the layers swirl slightly.
  6. Bake the Cake: Bake in the preheated oven for 1 hour and 5 to 10 minutes. Monitor the cake near the 30 to 40-minute mark; if the top browns too quickly, tent the pan loosely with aluminum foil to prevent burning. The cake is ready when a toothpick inserted in the center comes out with no wet batter (a few moist crumbs are fine).
  7. Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before adding ganache.
  8. Prepare Chocolate Ganache: Gently heat the canned coconut cream in a small saucepan over medium heat until just simmering. Remove from heat, add the finely chopped dairy-free chocolate, and stir until smooth. Let sit for 5 minutes to fully melt the chocolate, then stir again to combine.
  9. Finish with Ganache: Allow the ganache to cool for at least 10 minutes until slightly thickened. Drizzle the ganache over the cooled cake evenly. Refrigerate the cake for 15 to 20 minutes to set the ganache.
  10. Serve and Store: Slice the cake and enjoy immediately. Store leftovers in an airtight container at room temperature for 1 day, or in the refrigerator for up to 4 days. Alternatively, freeze individual slices for up to 1 month.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can affect the cake flavor.
  • Spoon and level the flour to avoid packing and ensure accurate measurements; sift if your flour is clumpy.
  • For homemade pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
  • If canned coconut cream is not available, use thick coconut milk cream or another high-fat dairy-free cream alternative for the ganache.
  • If you prefer a more pronounced chocolate taste, don’t omit the optional espresso powder.
  • Allow the ganache to cool sufficiently before drizzling to prevent it from running off the cake.
  • Use a sharp serrated knife for clean slices after the ganache has set.

Nutrition

Keywords: vegan pumpkin cake, pumpkin marble cake, dairy-free dessert, vegan dessert, pumpkin spice cake, chocolate ganache cake, autumn desserts

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