Vegan Pumpkin Marble Cake Tasty and Simple Recipe

Ingredients

• 1 cup canned pumpkin puree
• 1 cup almond milk
• 1 2 coconut oil, melted
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 2 salt
• 1 teaspoon ground cinnamon
• 1 2 ground nutmeg
• 1 4 ground ginger
• 1 2 cocoa powder
• 1 tablespoon maple syrup (for drizzling)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, almond milk, melted coconut oil, brown sugar, and vanilla extract. Mix well until all the wet ingredients are fully blended.
3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
5. Divide the batter in half into two separate bowls. To one of the bowls, add the cocoa powder and mix until fully incorporated. You should have one bowl of pumpkin batter and one bowl of chocolate batter.
6. To create the marbled effect, alternately scoop spoonfuls of pumpkin and chocolate batter into the prepared loaf pan, creating a swirl pattern. Use a knife or skewer to gently swirl the batters together to enhance the marbling effect.
7. Drizzle the top of the batter with maple syrup for added sweetness.
8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.