Pumpkin Marble Cake (vegan)

If you’re looking for a delightful dessert that captures the essence of fall, you’ve found it in this Pumpkin Marble Cake (vegan). This cake is the perfect blend of cozy pumpkin flavors and rich chocolate, making it a favorite for gatherings or just a sweet treat after dinner. Whether it’s a busy weeknight or a special family gathering, this cake brings smiles and warmth to the table.

What makes this recipe extra special is its simplicity. With just one main batter, you won’t find yourself juggling multiple recipes in the kitchen. Plus, the slight fudginess of the cake paired with aromatic pumpkin spice will have everyone asking for seconds!

Why You’ll Love This Recipe

• Easy to Make: This recipe uses one batter, saving you time and effort while still providing a stunning presentation.
• Family-Friendly: Kids and adults alike will love the delicious blend of chocolate and pumpkin flavors—it’s truly a hit!
• Make Ahead: Bake it in advance for potlucks or parties. It keeps well and tastes great even a few days later.
• Perfectly Cozy: The warm spices make this cake ideal for cool evenings, pairing wonderfully with your favorite tea or coffee.

Ingredients You’ll Need

You’ll be pleased to know that this recipe requires simple and wholesome ingredients that you might already have in your pantry! Here’s what you’ll need to whip up your Pumpkin Marble Cake (vegan):

For the Cake 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 (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
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Chocolate Swirl

• 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

Topping

• 1/2 cup (120g) thick scoopable canned coconut cream

Variations

This Pumpkin Marble Cake is wonderfully adaptable! Here are some fun variations to try:

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
• Spice It Up: Feel free to add extra spices like cinnamon or nutmeg if you want more warmth.
• Fruit Twist: Mix in some raisins or cranberries for a fruity surprise in every bite.
• Chocolate Lovers Delight: Use dark chocolate chips instead of chopped chocolate for an even richer flavor.

How to Make Pumpkin Marble Cake (vegan)

Step 1: Preheat Your Oven

Preheat your oven to 350°F (180°C). This step ensures your cake bakes evenly. While that heats up, line an 8-inch loaf pan with parchment paper so your cake releases easily after baking.

Step 2: Mix Your Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, brown sugar, neutral oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and vanilla extract. Whisk until smooth. Mixing these wet ingredients first helps create a consistent batter that keeps everything moist.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This step aerates the flour and evenly distributes the leavening agents—essential for achieving that perfect rise!

Step 4: Combine Wet and Dry Mixtures

Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix; we want our cake tender and fluffy!

Step 5: Prepare Chocolate Mixture

In a small bowl, mix together cocoa powder with dairy-free milk and espresso powder if using. Stir until smooth. This will create a rich base for our chocolate swirls.

Step 6: Create Swirls

Pour half of the batter into your prepared loaf pan. Then drizzle half of the chocolate mixture over it. Use a knife or skewer to gently swirl them together. Repeat with remaining batters to create beautiful marbled patterns.

Step 7: Bake & Cool

Bake in your preheated oven for about 65 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling allows flavors to deepen while keeping that delightful texture intact.

And there you have it—a gorgeous Pumpkin Marble Cake that’s sure to impress! Enjoy every slice filled with love and warmth!

Pro Tips for Making Pumpkin Marble Cake (vegan)

Baking can be a delightful adventure, and with these simple tips, you’ll ensure your pumpkin marble cake turns out perfectly every time!

• Use room temperature ingredients: Bringing your dairy-free milk and yogurt to room temperature helps create a smoother batter, ensuring better incorporation and a fluffier texture.

• Don’t skip the vinegar: Adding apple cider vinegar or lemon juice helps activate the baking soda, giving your cake that perfect rise and lightness.

• Swirl with care: When combining the chocolate and pumpkin batters, use a gentle hand to create beautiful swirls without overmixing. This will keep the distinct flavors visible and delicious.

• Check for doneness: Ovens can vary in temperature, so start checking your cake at about 60 minutes. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

• Cool completely before slicing: Letting your cake cool in the pan for about 10 minutes and then transferring it to a wire rack ensures it firms up nicely. This prevents crumbling when you slice into it!

How to Serve Pumpkin Marble Cake (vegan)

This vegan pumpkin marble cake is not only stunning but also versatile! You can serve it plain for a cozy dessert or dress it up for special occasions.

Garnishes

• Dairy-free whipped cream: A dollop of this creamy delight adds richness and balances the flavors beautifully.
• Chopped nuts: Sprinkle some toasted pecans or walnuts on top for added crunch and texture.
• Cinnamon sugar dusting: A light dusting of cinnamon sugar enhances the warm spices in the cake and makes for an elegant presentation.

Side Dishes

• Vegan ice cream: Pairing a slice of this cake with a scoop of vegan vanilla ice cream creates a delightful contrast of temperatures and textures.

• Fruit salad: A fresh fruit salad made with seasonal fruits adds brightness and acidity that complements the sweet richness of the cake.

• Chai tea: A warm cup of chai tea brings out the cozy spices in the cake while providing comfort on cooler days.

• Vegan hot chocolate: For chocolate lovers, serving this cake alongside rich vegan hot chocolate makes for an indulgent treat.

Enjoy your baking journey and share this delectable pumpkin marble cake with friends and family!

Make Ahead and Storage

This Pumpkin Marble Cake (vegan) is perfect for meal prep! You can whip it up ahead of time and enjoy it throughout the week. Here’s how to store and preserve its deliciousness.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil.
• Place it in an airtight container for optimal freshness.
• Store at room temperature for up to 3 days or refrigerate for up to a week.

Freezing

• Slice the cake into individual portions for easier thawing.
• Wrap each slice tightly with plastic wrap, ensuring no air leaks.
• Place wrapped slices in a freezer-safe bag or container.
• Freeze for up to 3 months. Label with the date for reference!

Reheating

• Thaw slices in the refrigerator overnight if frozen.
• For a quick reheat, microwave each slice for about 15-20 seconds until warm.
• Alternatively, warm in a toaster oven at 350°F (175°C) for 5-10 minutes.

FAQs

Here are some common questions you might have about this delightful recipe:

How do I make Pumpkin Marble Cake (vegan) gluten-free?

You can swap out all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add your own to help with texture!

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe as pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of your Pumpkin Marble Cake (vegan).

How long does Pumpkin Marble Cake (vegan) last?

Stored properly, this cake can last up to 3 days at room temperature or up to a week in the fridge. If freezing, it can last up to 3 months.

Can I substitute the oil in the recipe?

Yes! You can use applesauce or mashed bananas as a substitute for oil. This will slightly alter the texture but should still yield a delicious cake.

Final Thoughts

I hope you enjoy making this cozy Pumpkin Marble Cake (vegan)! It’s not only easy to prepare but also beautifully combines flavors that evoke warmth and comfort. Whether it’s for dessert after dinner or a sweet snack with your afternoon tea, this cake is sure to delight. Happy baking, and don’t forget to share your creations!