Go Back
To make the Vegan Pumpkin Marble Cake, gather these ingredients: - 1 cup canned pumpkin puree - 1 cup almond milk (or any plant-based milk) - 1/2 cup 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 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup cocoa powder - 1 tablespoon maple syrup (for drizzling) You can easily swap some ingredients to suit your needs. Here are some ideas: - Coconut oil: Use vegetable oil or melted vegan butter if you prefer. - Almond milk: Any plant-based milk works, such as soy, oat, or cashew milk. - Brown sugar: Granulated sugar or coconut sugar will also work well. - All-purpose flour: You can use whole wheat flour for a healthier option. - Cocoa powder: Carob powder or dark chocolate may be good alternatives if you want a different flavor. This cake has some great ingredients that bring health benefits: - Pumpkin puree: It's full of fiber and vitamins A and C. This helps boost your immune system and keeps your eyes healthy. - Almond milk: Lower in calories than cow's milk, it’s good for your heart and has no cholesterol. - Coconut oil: It may help with digestion and boost your energy levels. - Spices: Cinnamon and nutmeg can help reduce inflammation and aid digestion. - Cocoa powder: This is rich in antioxidants and may improve heart health. Using these healthy ingredients makes this cake not only tasty but also a bit good for you! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cake bake evenly. Grease a 9x5 inch loaf pan or line it with parchment paper. This makes it easy to remove the cake later. In a large bowl, add 1 cup of canned pumpkin puree, 1 cup of almond milk, 1/2 cup of melted coconut oil, 1 cup of brown sugar, and 1 teaspoon of vanilla extract. Mix these well. You want everything to blend smoothly. This mix gives the cake its rich flavor. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Make sure these dry ingredients are well mixed. This step adds volume and spice to the cake. Now, divide the batter into two bowls. In one bowl, add 1/2 cup of cocoa powder. Mix it well to create a chocolate batter. You should have one bowl of pumpkin batter and one bowl of chocolate batter. To marble, scoop spoonfuls of each batter into the prepared loaf pan. Alternate between the two. Use a knife or skewer to swirl the batters together gently. This creates a beautiful marbled look. Drizzle the top of the batter with 1 tablespoon of maple syrup for a sweet touch. Place the loaf pan in the oven and bake for 50-60 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, it's ready. Let the cake cool in the pan for about 10 minutes before moving it to a wire rack. This cooling step is key to keeping the cake moist. To get the best texture in your vegan pumpkin marble cake, follow these tips. First, mix your wet ingredients well. This helps blend the flavors. Next, when adding dry ingredients, stir gently. Overmixing can lead to a tough cake. A few lumps are okay; they won't hurt the final result. Remember, the right texture is light and fluffy, not dense. Drizzling maple syrup can add a lovely touch. Use a small spoon or a squeeze bottle for control. Start from the center of the cake and move outwards. This helps spread the syrup evenly. If you want a more artistic look, try a zigzag pattern. The syrup will soak in during baking, adding flavor and moisture. There are a few common mistakes to watch out for. First, don’t skip preheating the oven. This step is key for even baking. Second, avoid using too much cocoa powder. It can overpower the pumpkin flavor. Lastly, be patient when cooling. If you cut the cake too soon, it may fall apart. Give it time to set, and enjoy every slice! Pro Tips Use Fresh Spices: For the best flavor, opt for fresh ground spices instead of pre-ground ones. This will enhance the taste of your cake significantly. Check Your Oven Temperature: Ovens can vary in temperature; for accurate baking, use an oven thermometer to ensure it's preheating correctly. Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined for a light and fluffy texture. Let It Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart. {{image_2}} To make a gluten-free pumpkin marble cake, swap the all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum, as it helps with texture. Use the same amount of flour listed in the recipe. The cake will still be soft and moist, just like the original! You can add nuts or dried fruits for extra flavor. Chopped walnuts or pecans give a nice crunch. If you prefer dried fruits, try raisins or cranberries. Add about 1/2 cup to the batter before pouring it into the pan. This will add a tasty twist to your cake! If you want to top your cake, consider different frostings. A simple coconut whipped cream pairs well with the flavors. You can also use a vegan cream cheese frosting for a rich taste. For a fun twist, try a chocolate glaze. Just melt some dark chocolate with a bit of almond milk, and drizzle it over the cooled cake. Each option brings a new layer of flavor to your vegan pumpkin marble cake! To keep your vegan pumpkin marble cake fresh, store it in an airtight container. Place it on the counter for up to three days. If you want it to last longer, put it in the fridge. It will stay good for about a week in the fridge. Make sure it is fully cooled before you store it. This helps keep the moisture inside. You can freeze this cake for longer storage. First, let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer bag or airtight container. It will last for up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. This keeps the texture nice. To reheat your cake, slice it into pieces. Place the slices on a microwave-safe plate. Heat them in the microwave for about 15-20 seconds. If you want it warm, but not too hot, check it after 15 seconds. You can also reheat slices in the oven. Set the oven to 350°F (175°C) and warm the slices for about 10 minutes. Enjoy it warm with a touch of coconut whipped cream! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and bake it for about 45 minutes at 350°F (175°C). Once soft, mash it until smooth. Use it in the same amount as the canned pumpkin for great flavor. To make this cake nut-free, swap almond milk for any non-nut milk. Soy milk or oat milk works well. Just ensure the milk you choose is unsweetened. This way, you keep the flavor and texture while making it safe for those with nut allergies. If you need a substitute for coconut oil, try using vegetable oil or canola oil. Both options will give you a similar texture. You can also use melted vegan butter for a rich taste. Just make sure whatever you choose is melted before mixing it into the batter. In this post, we explored the key ingredients for the recipe, along with their health benefits. We covered how to prepare, bake, and cool the cake, ensuring you achieve the perfect texture. I shared useful tips, variations, and storage information to help you succeed. Remember, small swaps can lead to big flavor changes. Embrace your creativity with this recipe, and don’t be afraid to experiment. Enjoy baking and delighting your taste buds!

Vegan Pumpkin Marble Cake

A deliciously moist vegan cake with a delightful pumpkin and chocolate marble effect.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Vegan
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup almond milk
  • 1/2 cup 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 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup cocoa powder
  • 1 tablespoon maple syrup (for drizzling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  • 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.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
  • 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.
  • 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.
  • Drizzle the top of the batter with maple syrup for added sweetness.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve slices with a dusting of powdered sugar on top and a dollop of coconut whipped cream for an extra touch. Decorate with a sprinkle of cinnamon for an inviting look.
Keyword cake, dessert, marble, pumpkin, vegan