Description
This vegan pumpkin marble cake is a comforting, autumn-inspired dessert that perfectly balances earthy pumpkin spice with rich, dark chocolate. Utilizing plant-based techniques, this moist and fudgy cake requires no complex equipment, making it an excellent choice for both novice and experienced bakers. With a tender crumb and beautiful swirling technique, it is a reliable, crowd-pleasing centerpiece that tastes even better the day after baking.
Ingredients
15 oz (425g) plain pumpkin puree
1 1/4 cup (240g) light brown sugar
1/2 cup (110g) neutral oil
1/3 cup (85g) dairy-free milk
1/3 cup (60g) dairy-free yogurt
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 tbsp cocoa powder
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the pumpkin puree, brown sugar, oil, dairy-free milk, and dairy-free yogurt.
In a separate bowl, sift together the flour, baking powder, baking soda, and spices.
Gradually stir the dry ingredients into the wet mixture until just combined.
Remove about 1/3 of the batter into a separate bowl and stir in the cocoa powder.
Alternate spoonfuls of plain pumpkin batter and chocolate batter into the prepared pan.
Use a skewer or knife to gently swirl the batters to create a marble effect.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Do not overmix the batter to keep the cake tender. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg