Vegan Pumpkin Marble Cake Recipe

Introduction

This vegan Pumpkin Marble Cake beautifully combines spiced pumpkin batter with rich chocolate for a moist, flavorful treat. Perfect for autumn gatherings or any time you crave a comforting, plant-based dessert.

Ingredients

• 1 3/4 cups (about 418g) all-purpose flour
• 1 cup canned pumpkin puree (such as Libby’s)
• 1 cup light brown sugar
• 1/4 cup dairy-free yogurt
• 1/2 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or homemade blend)
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
• 1/3 cup non-dairy milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and light brown sugar.
3. Step 3: Add the pumpkin puree, dairy-free yogurt, and oil to the dry ingredients. Mix gently until just combined; some flour may remain visible. Avoid overmixing to keep the cake tender.
4. Step 4: Divide the batter evenly into two bowls.
5. Step 5: To one bowl, add the cocoa powder and non-dairy milk. Gently fold until combined, keeping the batter smooth without lumps.
6. Step 6: Alternate spoonfuls of pumpkin and chocolate batter into the prepared loaf pan to create a marbled effect. Use a butter knife to gently swirl for a marble pattern.
7. Step 7: Lightly tap or shake the pan to level the batter layers. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use canned pumpkin puree for consistent results, or substitute with homemade pumpkin puree if preferred.
• For deeper chocolate flavor, choose Dutch-process cocoa powder, but natural cocoa also works well.
• Try topping the cake before baking with mini chocolate chips or chunks for extra texture.
• If you want to dress it up, add a simple vanilla glaze or vegan chocolate ganache on top after cooling.
• Mix the cocoa powder directly into the batter without pre-mixing with milk to prevent lumps.

Storage

Store the cooled pumpkin marble cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree made by roasting and mashing fresh pumpkin. Be sure it’s well pureed and strained if needed to match the consistency of canned pumpkin for best results.

Is this cake suitable for gluten-free diets?

This recipe calls for all-purpose flour, but you can substitute a gluten-free flour blend that measures like regular flour. Make sure it contains xanthan gum or another binder for best texture.

Vegan Pumpkin Marble Cake Recipe

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4.4 from 121 reviews

This vegan Pumpkin Marble Cake is a moist, flavorful loaf combining the warm spices of pumpkin pie with rich chocolate swirls. Made with pumpkin puree, dairy-free yogurt, and a touch of cocoa powder, this cake delivers a perfect balance of sweet pumpkin and chocolate layers, creating a beautiful marbled effect. Ideal for fall gatherings or any occasion, this easy-to-make loaf offers a cakey texture with depth from brown sugar and gentle spices.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf cake (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups canned pumpkin puree (Libby’s recommended)
• 1 ½ cups light brown sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves)
• ½ teaspoon salt
• 1 cup dairy-free yogurt
• 1 ½ cups dairy-free milk (such as almond or oat milk), divided

Chocolate Layer Ingredients

• ⅓ cup unsweetened Dutch-process cocoa powder

Optional Toppings

• Mini chocolate chips or chocolate chunks
• Dark chocolate ganache
• Whipped chocolate ganache frosting
• Simple vanilla glaze
• Chocolate buttercream frosting
• Cream cheese frosting (vegan versions applicable)

Instructions

1. Prepare the batter: In a large mixing bowl, combine pumpkin puree, light brown sugar, dairy-free yogurt, and half of the dairy-free milk. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; some dry spots are acceptable for a tender crumb.
2. Divide the batter: Split the batter evenly into two bowls, about 620g (just over 2 cups) each. To one bowl, add the cocoa powder and the remaining dairy-free milk. Mix gently until the chocolate mixture is evenly combined, avoiding lumps by mixing cocoa powder directly into the batter without pre-mixing in milk.
3. Create the marble effect: Preheat your oven to 350°F (175°C) and grease a loaf pan. To assemble, place alternating scoops of pumpkin and chocolate batter into the pan using two 1/4 cup-sized scoops or similar, layering them to create a zebra pattern. Gently shake the pan side to side to flatten the batter evenly. Use a butter knife inserted into the top of the batter to swirl and enhance the marble design if desired.
4. Optional toppings: Before baking, sprinkle mini chocolate chips or chunks over the top if desired. Alternatively, plan to frost or glaze the cooled cake with your choice of chocolate ganache, vanilla glaze, buttercream, or cream cheese frosting.
5. Bake the cake: Place the loaf pan in the preheated oven and bake for approximately 55 to 65 minutes. Insert a toothpick in the center to check doneness; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
6. Cool and decorate: Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. Once cooled, apply your preferred frosting or glaze if desired, or enjoy the cake plain for a naturally sweet treat.

Notes

• Using canned pumpkin puree ensures consistent moisture and texture, but homemade pumpkin puree works well too.
• Light brown sugar is recommended for moisture and flavor complexity, complementing the pumpkin and cocoa.
• Dutch-process cocoa powder delivers a richer chocolate flavor; however, natural cocoa powder can be substituted.
• Do not overmix the batter to avoid a dense cake; some dry spots are fine before dividing the batter.
• The cake batter is thick, so gently shaking the pan after layering helps flatten it for even baking.
• Various frostings and glazes can customize the cake for different occasions.

Keywords: pumpkin cake, vegan cake, marble cake, pumpkin marble cake, dairy-free cake, autumn dessert, chocolate swirl cake, festive cake, vegan pumpkin recipe