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Vegan Pumpkin Marble Cake with Chocolate Ganache Recipe

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4.1 from 12 reviews

This vegan Pumpkin Marble Cake is a moist, flavorful treat combining the rich taste of pumpkin with a marbled chocolate swirl. Perfect for fall or any cozy occasion, this cake is dairy-free and uses simple, wholesome ingredients to create a tender crumb with a luscious chocolate ganache topping.

Ingredients

Wet Ingredients

  • 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 1/4 cups (250g) packed light brown sugar (or granulated cane sugar)
  • 1/2 cup (110g) neutral flavored oil
  • 1/3 cup (80g) dairy-free milk (room temperature)
  • 1/3 cup (75g) 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 (homemade blend recommended)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Batter Ingredients

  • 1/4 cup (20g) 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)

Ganache Ingredients

  • 1/2 cup (145g) thick scoopable canned coconut cream (or other dairy-free cream)

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 the pan 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 pumpkin puree, sugar, oil, dairy-free milk, yogurt, apple cider vinegar, and vanilla extract until fully combined. Add the dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, salt) into the wet mixture and stir until just combined. Do not overmix; it’s okay if some dry pockets remain as the batter will continue mixing in the next step.
  3. Divide the Batter. Pour half of the pumpkin batter into a separate bowl. To this second bowl, add dutch-process cocoa powder, dairy-free milk, and optional espresso powder. Stir gently until just combined in both bowls.
  4. Assemble the Cake. Using two 1/2-cup measures or large spoons, dollop 1/2 cup of the pumpkin batter into the prepared pan, then top with 1/2 cup of the chocolate batter. The batter will be thick; gently shake the pan to level the layers. Continue alternating spoonfuls of pumpkin and chocolate batter until all batter is used. Don’t worry if the layers mix slightly, as this creates the marble effect.
  5. Bake the Cake. Bake for 1 hour and 5-10 minutes. Around 30-40 minutes in, if the top is browning too quickly, tent the cake loosely with aluminum foil to prevent burning. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
  6. Cool the Cake. Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
  7. Make the Chocolate Ganache. In a small saucepan over medium heat, warm the canned coconut cream until hot but not boiling. Remove from heat and add the finely chopped dairy-free chocolate. Let sit for 5 minutes to melt, then stir gently until smooth and glossy.
  8. Apply Ganache. Allow the ganache to cool for at least 10 minutes so it thickens slightly. Drizzle over the cooled cake, then refrigerate for 15-20 minutes to set the ganache.
  9. Serve and Store. Slice and serve the cake once ganache is set. Store leftovers in an airtight container at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.

Notes

  • Note 1: You can substitute light brown sugar with granulated cane sugar for a less molasses flavor.
  • Note 2: Spoon and level the flour instead of scooping directly to avoid dense cake; sift if your flour tends to clump.
  • Note 3: Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, allspice, and cloves.
  • Note 4: For the ganache, canned coconut cream is preferred for thickness, but other dairy-free creams like cashew cream can also be used.

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