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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.

Ingredients

Scale

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

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