Description
This vegan pumpkin marble cake is a stunning and cozy swirl of pumpkin spice and rich chocolate, perfect for fall. Moist, tender, and beautifully marbled, it’s a showstopping treat that’s easy to make and even easier to love.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Pumpkin Purée
- 3/4 cup Coconut Milk
- 1/2 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 cup Cocoa Powder
- 1/4 cup Vegetable Oil
- 1 tablespoon Apple Cider Vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.
- In one bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix pumpkin purée, coconut milk, maple syrup, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
- Combine the wet and dry ingredients until just mixed. Divide the batter into two bowls. Add cocoa powder to one and stir until incorporated.
- Alternate spoonfuls of pumpkin and chocolate batter into the loaf pan. Swirl gently with a knife or skewer to marble.
- Bake for 50–60 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- Let the cake cool completely before slicing for the cleanest presentation.
- For extra flavor, fold chocolate chips or chopped nuts into the batter.
- This cake tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin marble cake, pumpkin chocolate loaf, fall vegan dessert, marbled cake, dairy-free cake, egg-free baking