Description
A moist and spiced vegan pumpkin marble cake with swirls of chocolate, topped optionally with a dairy-free ganache for a stunning fall dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup coconut oil (melted) or neutral oil
- 1 cup non-dairy milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 1 cup dairy-free chocolate chips (for ganache)
- 1/2 cup coconut cream (for ganache)
- 1 teaspoon vanilla extract (for ganache)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- Make Vegan Buttermilk: Mix non-dairy milk with apple cider vinegar. Let sit 5 minutes.
- Pumpkin Batter: Whisk pumpkin puree, sugar, oil, and vanilla. Add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in vegan buttermilk until smooth.
- Chocolate Batter: Transfer 1 cup pumpkin batter to another bowl. Mix in cocoa powder and maple syrup.
- Marble the Cake: Alternate spoonfuls of pumpkin and chocolate batter in pan. Swirl gently with knife.
- Bake: Bake 50–60 minutes, or until a toothpick comes out clean. Cool completely.
- Optional Ganache: Heat coconut cream until steaming. Pour over chocolate chips, let sit 2 minutes, stir smooth. Spread over cooled cake.
Notes
For a richer flavor, use dark cocoa powder. Let the cake cool completely before adding ganache to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg