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Vegan Pumpkin Marble Cake with Chocolate Layer and Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pumpkin Marble Cake combines moist pumpkin batter with rich chocolate swirls to create a beautifully marbled loaf that’s perfect for fall or any time you crave a comforting treat. Made with dairy-free ingredients and naturally spiced pumpkin puree, this cake is both delicious and vegan-friendly. Topped optionally with a luscious dairy-free chocolate ganache, it’s the perfect balance of pumpkin spice warmth and chocolate decadence.

Ingredients

Scale

Wet Ingredients

  • 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
  • 1 ¼ cup (240g) packed light brown sugar or granulated cane sugar
  • ½ cup (125g) neutral flavored oil
  • ⅓ cup (85g) dairy-free milk, room temperature
  • ⅓ cup (60g) dairy-free yogurt, room temperature
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract (optional)

Dry Ingredients

  • 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled, sifted if needed
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and a pinch of ground cloves)
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Chocolate Layer

  • ¼ cup (25g) dutch-process cocoa powder, sifted if needed
  • 2 tablespoons (30g) dairy-free milk
  • 1 teaspoon espresso powder (optional, for deeper chocolate flavor)

Chocolate Ganache (Optional)

  • ½ cup (85g or 3 oz) dairy-free chocolate, finely chopped
  • ½ cup (120g) thick scoopable canned coconut cream (or alternatively ⅓ cup (75g) dairy-free heavy cream)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking and make for easy removal of the cake.
  2. Make the Batter: In a large mixing bowl, whisk together the wet ingredients including the sugar until well combined. Add the dry ingredients and mix just until nearly combined, allowing some small pockets of dry ingredients to remain for better texture.
  3. Divide Batter for Marble Effect: Pour half of the pumpkin batter into a separate bowl. To one of the bowls, add the cocoa powder, dairy-free milk, and optional espresso powder, then gently stir until just combined to create the chocolate batter.
  4. Assemble the Cake: Using two ½ cup measures or two large spoons of equal size, alternately dollop ½ cup of the pumpkin batter followed by ½ cup of the chocolate batter into the prepared loaf pan. Gently shake the pan to flatten and evenly layer the batters, repeating until all batter is used. The layers will mix slightly to create the marbled effect.
  5. Bake the Cake: Place the pan in the oven and bake for 1 hour and 5 to 10 minutes. Around 30-40 minutes into baking, if the top is browning too quickly, tent the loaf pan loosely with aluminum foil to prevent burning. The cake is done when a toothpick inserted in the center comes out clean with only a few moist crumbs.
  6. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Prepare the Chocolate Ganache (Optional): Heat the coconut cream in a small saucepan over medium heat until warm but not boiling. Remove from heat, add the chopped dairy-free chocolate and stir until smooth. Let the ganache sit for 5 minutes to allow the chocolate to melt fully, then stir again. Cool the ganache for at least 10 minutes before drizzling it over the cooled cake.
  8. Set Ganache and Serve: Place the ganache-topped cake in the fridge for 15-20 minutes to allow the ganache to set. Slice and enjoy. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 4 days, or freeze individual slices for up to 1 month.

Notes

  • Light brown sugar provides the best flavor, but you can also use granulated sugar for a fluffier cake or coconut sugar for a refined-sugar-free option.
  • Measure flour accurately to avoid a dry, dense cake. Use the spoon and level method or weigh the flour for best results. Gluten-free flour (King Arthur’s measure for measure) works well but may require extra baking time.
  • Homemade pumpkin pie spice blend: 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves. Increase cinnamon if nutmeg, ginger, or cloves are unavailable.
  • You can substitute the canned coconut cream in the ganache with ⅓ cup (75g) dairy-free heavy cream plus a dash more for a thinner ganache.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 210 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://comfortplates.com/vegan-pumpkin-marble-cake-with-chocolate-layer-and-ganache-recipe/