Description
This vegan Pumpkin Marble Cake offers a delightful blend of pumpkin and rich chocolate flavors swirled together for a moist, tender loaf cake. Perfect for autumn or any time you crave a cozy, spiced dessert, this easy-to-make cake is dairy-free, egg-free, and sure to impress with its comforting pumpkin pie spice and luscious chocolate ganache topping.
Ingredients
Pumpkin Batter
- 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 (110g) 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 (can use homemade blend of cinnamon, nutmeg, ginger, cloves)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Batter Addition
- 1/4 cup (25g) dutch-process cocoa powder (sifted if needed)
- 2 tablespoons (30g) dairy-free milk
- 1 teaspoon espresso powder (optional, for deeper chocolate flavor)
- 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)
Chocolate Ganache
- 1/2 cup (120g) thick scoopable canned coconut cream (or other dairy-free cream)
Instructions
- Preheat and prepare pan: Preheat the 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 to accommodate the batter.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, light brown sugar, neutral oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and optional vanilla extract. Whisk until ingredients are evenly combined.
- Add dry ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Gently mix until just barely combined; some pockets of dry flour are okay. Avoid overmixing to keep the cake tender.
- Separate batter for marbling: Pour half of the pumpkin batter into a separate bowl. To this second bowl, add cocoa powder, extra dairy-free milk, and optional espresso powder. Stir both bowls gently until each batter is smooth and just combined.
- Assemble the cake layers: Using two 1/2-cup measuring scoops or large spoons, alternate dollops of pumpkin batter and chocolate batter into the prepared pan. Gently shake or tap the pan to flatten layers as you go. The layers may mix slightly; this creates the marbled effect.
- Bake the cake: Bake for 1 hour and 5 to 10 minutes. If the cake top browns too fast after 30-40 minutes, tent the pan 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.
- Cool the cake: Let the cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
- Prepare chocolate ganache: Heat the canned coconut cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the finely chopped dairy-free chocolate. Stir until chocolate is melted and ganache is smooth. Let it sit for 5 minutes.
- Apply ganache and set: Stir the ganache once more to combine fully. Allow it to cool for at least 10 minutes to thicken slightly, then drizzle it over the cooled cake. Refrigerate the cake for 15-20 minutes to let the ganache set firm.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices in the batter.
- You can make your own pumpkin pie spice using cinnamon, nutmeg, ginger, and cloves.
- If canned coconut cream is unavailable, use any thick, scoopable dairy-free cream alternative.
- Espresso powder is optional but enriches the chocolate flavor.
- Be careful not to overmix the batter to maintain a light crumb.
- Tent with foil if the cake browns too quickly to ensure even baking.
