Vegan Pumpkin Marble Cake (vegan) combines the rich flavors of pumpkin and chocolate in a delightful dessert. This cake is perfect for various occasions, from cozy family gatherings to festive celebrations. The marbled effect not only looks stunning but also provides an irresistible taste experience, making it a standout choice for anyone seeking a comforting yet unique treat.

Why You’ll Love This Recipe

• Simple Preparation: With just one main batter, you can create two delicious flavors without extra work.
• Deliciously Fudgy: The cake has a slightly fudgy texture that melts in your mouth, enhancing its appeal.
• Versatile Serving Options: Enjoy it as a dessert, snack, or even breakfast treat paired with coffee or tea.
• Seasonal Delight: The addition of pumpkin spice makes it ideal for fall and holiday festivities.
• Dairy-Free & Vegan: Suitable for various dietary preferences, this cake caters to both vegan and dairy-free diets.

Tools and Preparation

To make your pumpkin marble cake seamlessly, having the right tools is essential. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Loaf pan (8-inch)
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Loaf pan: A sturdy loaf pan ensures even baking and helps maintain the shape of the cake.
• Parchment paper: Lining the pan with parchment paper prevents sticking and makes cleanup easier.
• Mixing bowls: Using multiple bowls allows you to mix ingredients separately before combining them.

this recipe

Ingredients

For the Cake Base

• 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)

For the 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)
• 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)

For Topping

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

How to Make Pumpkin Marble Cake (vegan)

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Line an 8-inch loaf pan with parchment paper to prevent sticking.

Step 2: Prepare the Batter

In a large mixing bowl, combine:
1. Pumpkin puree.
2. Brown sugar.
3. Neutral oil.
4. Dairy-free milk and yogurt.
5. Apple cider vinegar and vanilla extract.

Whisk until smooth. In another bowl, whisk together:
6. Flour, pumpkin pie spice, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet mixture until just combined.

Step 3: Create the Chocolate Swirl

In a small bowl, mix:
1. Cocoa powder,
2. Dairy-free milk,
3. Espresso powder if using.

Add this mixture into half of the batter and fold gently until swirled but not fully mixed.

Step 4: Bake It!

Pour half of the pumpkin batter into the prepared loaf pan. Then, add chocolate batter on top followed by the remaining pumpkin batter. Use a knife to create swirls through the batter for a marbled effect.

Bake for about 65 minutes or until a toothpick inserted comes out clean. Let cool in the pan before transferring to a wire rack.

Enjoy your delightful vegan pumpkin marble cake!

How to Serve Pumpkin Marble Cake (vegan)

Pumpkin marble cake is a delightful treat that can be enjoyed in various ways. Whether for a cozy afternoon snack or a special celebration, here are some serving suggestions to elevate your experience.

With a Dollop of Vegan Whipped Cream

• A light and airy vegan whipped cream adds a sweet touch, enhancing the cake’s flavors while providing a creamy texture.

Paired with Fresh Berries

• Serve with a side of fresh berries like strawberries or raspberries for a refreshing contrast to the rich cake.

Drizzled with Maple Syrup

• A drizzle of pure maple syrup not only enhances sweetness but also complements the pumpkin spice beautifully.

Warmed with Coconut Ice Cream

• Enjoy a slice warm from the oven alongside a scoop of dairy-free coconut ice cream for an indulgent dessert.

Sprinkled with Powdered Sugar

• A light dusting of powdered sugar gives an elegant finish and balances out the flavors with a hint of sweetness.

How to Perfect Pumpkin Marble Cake (vegan)

To ensure your pumpkin marble cake turns out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Bringing your dairy-free milk and yogurt to room temperature helps create a smoother batter, resulting in an even bake.
• Sift Dry Ingredients: Sifting flour and cocoa powder eliminates lumps and ensures even distribution, which is key for achieving the perfect texture.
• Don’t Overmix the Batter: Gently fold the ingredients together. Overmixing can lead to a dense cake instead of the desired fudgy consistency.
• Test for Doneness: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. This helps prevent overbaking.
• Cool Completely Before Slicing: Allowing the cake to cool fully ensures clean slices and helps maintain its structure when served.

Best Side Dishes for Pumpkin Marble Cake (vegan)

Pairing your pumpkin marble cake with complementary side dishes can enhance your dessert experience. Here are some great options:

1. Chai-Spiced Nuts
   Roasted nuts seasoned with chai spices provide an aromatic crunch that pairs well with the warm flavors of pumpkin.
2. Apple Cinnamon Compote
   A warm apple compote adds sweetness and moisture, making it an excellent topping for each slice of cake.
3. Coconut Yogurt Parfait
   Layered coconut yogurt with granola and fruit creates a refreshing contrast that balances the richness of the cake.
4. Vegan Cheese Platter
   An assortment of dairy-free cheeses offers savory bites that complement the sweet flavors in your pumpkin marble cake.
5. Herbed Salad Greens
   A light salad dressed in lemon vinaigrette provides freshness and acidity, which enhances the sweetness of the dessert.
6. Caramelized Bananas
   Sweet, caramelized bananas add warmth and flavor, creating an irresistible combination when served alongside the cake.

Common Mistakes to Avoid

When making Pumpkin Marble Cake (vegan), it’s easy to stumble into common pitfalls. Here are some mistakes to watch out for:

• Incorrect ingredient measurements: Using too much or too little of an ingredient can affect the cake’s texture and taste. Always measure accurately for the best results.
• Skipping the room temperature step: Ingredients like dairy-free milk and yogurt should be at room temperature. This helps them mix well and ensures a uniform batter.
• Not sifting dry ingredients: Failing to sift flour and cocoa powder can lead to clumps in the batter. Sift these ingredients to achieve a smoother consistency.
• Overmixing the batter: Mixing too long can make the cake dense. Mix just until combined to keep it light and fluffy.
• Ignoring baking time: Every oven is different, so start checking your cake a few minutes before the recommended time. A toothpick should come out clean when it’s done.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure the cake has cooled completely before sealing it to avoid moisture buildup.

Freezing Pumpkin Marble Cake (vegan)

• Wrap slices tightly in plastic wrap or aluminum foil.
• Store in a freezer-safe container for up to 3 months for optimal freshness.

Reheating Pumpkin Marble Cake (vegan)

• Oven: Preheat to 350°F (180°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for about 30-45 seconds.
• Stovetop: Place in a skillet over low heat, covering with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some commonly asked questions regarding Pumpkin Marble Cake (vegan):

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

You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum if not already included.

Can I use fresh pumpkin instead of puree?

Yes! If using fresh pumpkin, cook it until soft, then puree it until smooth before measuring.

What can I substitute for dairy-free yogurt?

You can use applesauce or more dairy-free milk as substitutes if you don’t have yogurt available.

How can I customize my Pumpkin Marble Cake (vegan)?

Feel free to add nuts, chocolate chips, or spices like nutmeg and cinnamon based on your preferences!

Can I make this recipe in advance?

Absolutely! You can bake it ahead of time, store it in the refrigerator, and enjoy it later.

Final Thoughts

This Pumpkin Marble Cake (vegan) is an incredibly versatile treat that combines rich flavors of pumpkin and chocolate. It’s perfect for any occasion, whether you’re hosting a gathering or simply craving something sweet. Try customizing it with your favorite add-ins like nuts or spices! Enjoy this delightful dessert that everyone will love!

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Pumpkin Marble Cake (vegan)

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• Author: Adeline
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful fusion of flavors with our Pumpkin Marble Cake (vegan). This moist and fudgy cake beautifully marries the warm essence of pumpkin with the rich taste of chocolate, creating a visually stunning marbled effect that is as enticing as it is delicious. Perfect for any gathering, from cozy family dinners to festive celebrations, this dairy-free treat caters to various dietary preferences without sacrificing flavor. Enjoy it as a comforting dessert, an afternoon snack, or even a unique breakfast option alongside your favorite hot beverage.

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Ingredients

Scale 1x2x3x

• 15 ounces pumpkin puree
• 1 1/4 cup light brown sugar
• 1/2 cup neutral oil
• 1/3 cup dairy-free milk
• 1/3 cup dairy-free yogurt
• 2 teaspoons apple cider vinegar
• 2 1/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 2 tablespoons dairy-free milk
• 1/2 cup dairy-free chocolate

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Instructions

1. Preheat your oven to 350°F (180°C) and line an 8-inch loaf pan with parchment paper.
2. In a large bowl, whisk together pumpkin puree, brown sugar, oil, dairy-free milk, yogurt, vinegar, and vanilla until smooth.
3. In another bowl, mix flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Gradually incorporate dry ingredients into the wet mixture until just combined.
5. For the chocolate swirl, blend cocoa powder with dairy-free milk and espresso (if using). Fold half into the batter gently.
6. Pour half of the pumpkin batter into the prepared pan. Layer with chocolate batter and top with remaining pumpkin batter. Create swirls using a knife.
7. Bake for about 65 minutes or until a toothpick comes out clean. Cool before slicing.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (approximately 85g)
• Calories: 210
• Sugar: 14g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Ensure your ingredients are at room temperature for better mixing. Sift your dry ingredients for a smoother batter. Customize by adding nuts or spices like cinnamon for an extra flavor kick.