Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Marble Cake with Dark Chocolate and Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Vegan Pumpkin Marble Cake is a moist and tender fall-inspired treat, featuring swirls of spiced pumpkin and rich chocolate batters baked together to create a beautiful marbled effect. Made with dairy-free ingredients and spiced with pumpkin pie spice, this cake is perfect for anyone seeking a delicious plant-based dessert. Topped with a luscious dairy-free chocolate ganache, it’s a perfect bake for autumn celebrations or cozy gatherings.

Ingredients

Wet Ingredients

  • 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 (110g) 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)

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled, sifted if needed)
  • 2 teaspoons pumpkin pie spice (or homemade blend: cinnamon, nutmeg, ginger, cloves, allspice)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Marble Batter Add-ons

  • 1/4 cup (25g) dutch-process cocoa powder (sifted if needed)
  • 2 tablespoons (30g) dairy-free milk
  • 1 teaspoon espresso powder (optional, for deeper chocolate flavor)
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)

Chocolate Ganache

  • 1/2 cup (120g) thick scoopable canned coconut cream or other dairy-free cream
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) or 9-inch (23 cm) loaf pan with parchment paper, ensuring it is at least 2.75 inches tall to accommodate the batter.
  2. Make the Batter: In a large mixing bowl, whisk together all the wet ingredients including the sugar until combined. Add the dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, salt) and mix until just combined; do not overmix. Some pockets of dry or wet ingredients remaining are fine for now.
  3. Separate Batter: Divide the pumpkin batter evenly into two bowls. To one bowl, add the dutch-process cocoa powder, 2 tablespoons of dairy-free milk, and optional espresso powder. Gently stir each bowl’s batter separately until just combined.
  4. Assemble the Cake: Using two 1/2 cup measures or large spoons, alternate dollops of plain pumpkin batter and chocolate batter into the prepared pan. Gently shake the pan to flatten the layers after each addition. Don’t worry if the layers slightly mix for a marbled effect.
  5. Bake: Bake for 1 hour 5 minutes to 1 hour 10 minutes. About 30-40 minutes into baking, tent the cake with aluminum foil if the top is browning too quickly. The cake is done when a toothpick inserted into the center comes out with no wet batter (a few moist crumbs are okay).
  6. Cool Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Make Ganache: Heat the canned coconut cream in a small saucepan over medium heat until warm but not boiling. Remove from heat, add the finely chopped dairy-free chocolate, and stir until combined. Let sit for 5 minutes to allow the chocolate to melt completely, then stir again to smooth the ganache.
  8. Apply Ganache: Let the ganache cool for at least 10 minutes to thicken slightly, then drizzle it over the cooled cake. Place the cake in the refrigerator for 15-20 minutes to set the ganache.
  9. Serve and Store: Slice the cake and enjoy. Store leftovers in an airtight container at room temperature for 1 day, or in the fridge up to 4 days. Individual slices can be frozen for up to 1 month.

Notes

  • Note 1: Light brown sugar can be substituted with granulated cane sugar with little impact on texture.
  • Note 2: Spoon and level the flour for accurate measuring; sift if your flour is lumpy or clumped.
  • Note 3: Homemade pumpkin pie spice can be made by mixing ground cinnamon, nutmeg, ginger, cloves, and allspice.
  • Note 4: For a dairy-free cream alternative to canned coconut cream, use a thick oat cream or cashew cream.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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