Pumpkin Marble Cake (vegan) Recipe

Imagine a cake that captures the very soul of autumn in every single slice. That’s this vegan pumpkin marble cake, a beautiful dance of cozy spice and rich chocolate.

It’s a showstopper that’s surprisingly simple to make, using just one master batter. You get two incredible flavors, and a stunning marbled effect, without any of the extra fuss.

Why This Cake is a Seasonal Must-Make

This isn’t just another pumpkin dessert, it’s a conversation piece. The swirls of deep chocolate and warm pumpkin create a visual drama that’s as exciting as the flavor.

It’s wonderfully fudgy and moist, thanks to the pumpkin puree, making each bite feel incredibly indulgent. And honestly, the magic of creating that marble pattern never gets old.

You’re combining the best of both worlds, the nostalgic comfort of pumpkin pie and the timeless appeal of a chocolate cake. It’s a guaranteed crowd-pleaser, perfect for any fall gathering or a quiet, cozy night in.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to baking success. Using room-temperature wet ingredients helps them combine seamlessly for a smoother, more uniform batter.

Here’s everything you’ll need to create this autumnal masterpiece:

• 15 ounces (425g) pumpkin puree – Canned or homemade, but not pumpkin pie filling.
• 1 ¼ cup (240g) packed light brown sugar – For moisture and a deep, molasses-kissed flavor.
• ½ cup (125g) neutral flavored oil – Such as canola, vegetable, or grapeseed.
• ⅓ cup (85g) dairy-free milk, room temperature – Any unsweetened variety you prefer.
• ⅓ cup (60g) dairy-free yogurt, room temperature – Adds wonderful moisture and structure.
• 2 teaspoons apple cider vinegar – Or lemon juice, to react with the leavening.
• 1 teaspoon vanilla extract – Optional, but highly recommended for a flavor boost.
• 2 ¼ cups (280g) all-purpose plain flour – Spooned and leveled for accuracy.
• 2 teaspoons pumpkin pie spice – The cozy, aromatic heart of the pumpkin batter.
• 3 teaspoons baking powder – Your main leavening agent for a good rise.
• ½ teaspoon baking soda – Works with the vinegar for extra lift.
• ½ teaspoon salt – To balance and enhance all the sweetness.
• ¼ cup (25g) dutch-process cocoa powder – Sifted for a smooth, rich chocolate layer.
• 2 tablespoons (30g) dairy-free milk – Extra liquid for the chocolate batter.
• 1 teaspoon espresso powder – Optional, but it makes the chocolate flavor sing.

Can I Make My Own Pumpkin Pie Spice?

Absolutely, and it’s incredibly easy to do. Homemade spice blends often have a brighter, more vibrant flavor than pre-mixed jars that have been sitting on the shelf.

For the amount needed in this recipe, simply mix together 1 ½ teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and a tiny pinch of ground cloves.

If you’re missing one of the spices, don’t worry. Just add a little extra cinnamon; it will still be delicious. The goal is that warm, comforting essence that makes pumpkin treats so irresistible.

How to make Pumpkin Marble Cake (vegan)?

Preheat and Prepare

Start by preheating your oven to 350°F (180°C). This ensures a consistent temperature from the moment the cake goes in.

Then, carefully line an 8-inch (20 cm) loaf pan with parchment paper, letting the edges overhang a bit. This creates little “handles” that will make removing your beautiful cake an absolute breeze later on.

Create the Main Batter

In a large mixing bowl, whisk together all the wet ingredients, including the brown sugar. You want this mixture to be smooth and perfectly combined.

Now, add all the dry ingredients directly into the same bowl. Here’s a little secret: mix only until the ingredients are *just* before being fully combined. A few small pockets of dry flour are totally fine at this stage, we promise.

Divide and Conquer with Chocolate

Pour half of the batter into a separate, medium-sized bowl. This is where the magic happens and we create our two distinct flavors.

To one of the bowls, add the cocoa powder, the extra 2 tablespoons of dairy-free milk, and the espresso powder if you’re using it. Gently stir this mixture until it’s just combined and beautifully chocolatey.

Master the Marble Assembly

Now for the artistic part. Using two spoons or scoops of the same size, begin layering the batters into your prepared pan.

Drop a scoop of the pumpkin batter right into the center of the pan. Follow it immediately with a scoop of the chocolate batter, placing it directly on top of the first. The batter is thick, so gently shake the pan to help the layers settle and flatten out.

Bake to Perfection

Place the loaf pan in the center of your preheated oven and bake for 1 hour and 5 to 10 minutes. Around the 30-40 minute mark, peek at your cake.

If the top is browning a little too quickly, simply tent a piece of aluminum foil loosely over the top. The cake is done when a toothpick inserted into the center comes out with no wet batter, just a few moist crumbs clinging to it.

Cool and Create the Ganache (Optional)

Let the cake cool in the pan for about 10 minutes. Then, use the parchment paper handles to lift it out and transfer it to a wire rack to cool completely.

For the ganache, heat the coconut cream until just simmering, then pour it over the finely chopped chocolate. Let it sit for 5 minutes before stirring into a smooth, glossy glaze. Drizzle it over the cooled cake for a decadent finish.

What’s the Best Way to Slice a Marble Cake?

You’ve put all this effort into creating a gorgeous pattern, so you’ll want to show it off. Using the right knife and technique makes all the difference between a clean slice and a crumbly mess.

A long, thin serrated knife is your best friend here. Gently saw back and forth without applying too much downward pressure, which can squish the cake and smudge the beautiful swirls you worked so hard to create.

For the cleanest cuts, you can even wipe the knife blade clean with a damp cloth between each slice. It’s a small step that makes your final presentation look incredibly professional.

Tips

For an accurate flour measurement, always fluff the flour in its bag, spoon it lightly into your measuring cup, and level it off with the flat edge of a knife. Scooping directly with the cup packs in too much flour and can lead to a dry cake.

Don’t overmix the batter once the dry ingredients are added. Stirring just until combined ensures your cake stays tender and doesn’t become tough from developed gluten.

Be patient and let the cake cool completely before you slice into it. Slicing a warm cake can cause it to fall apart, and those beautiful marbled layers might not hold their shape.

How Should I Store This Cake?

To keep your cake as fresh as the day it was baked, proper storage is key. Once completely cool, store it in an airtight container to protect it from drying out.

It will stay perfectly moist at room temperature for about one day. For longer storage, keep it in the refrigerator where it will be delicious for up to 4 days.

This cake also freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer bag. They’ll be ready for a future craving for up to one month. Just thaw at room temperature or warm gently in the oven.

Incredible Pairing Ideas for Your Slice

A slice of this cake is fantastic on its own, but pairing it can turn it into a truly special dessert. Think about complementary flavors and textures that will elevate the experience.

A dollop of vegan whipped cream or a scoop of vanilla bean ice cream is a classic for a reason. The cool, creamy contrast against the warm, spiced cake is simply divine.

For a coffee shop vibe, serve it with a hot mug of chai tea or a freshly brewed coffee. The spices in the chai harmonize with the pumpkin, while coffee is the ultimate partner for the chocolate swirls.

Feeling adventurous? A drizzle of salted caramel sauce over the top adds a buttery, salty-sweet element that cuts through the richness in the most delightful way. It’s a combination that’s hard to beat.

Print Recipe

Pumpkin Marble Cake (vegan) Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: D Dairy-Free E easy baking F fall desserts Vegan

Difficulty: easy Prep Time 15 mins Cook Time 65 mins Rest Time 10 mins Total Time 1 hr 30 mins

Cooking Temp: 180  C Servings: 10 Estimated Cost: $ 10 Calories: 280

Best Season: Fall, Winter

Description

Vegan pumpkin marble cake with swirls of pumpkin and chocolate cake and a touch of pumpkin spice. This recipe uses one main cake batter, so you don’t need to prepare two completely different recipes! The cake is slightly fudgy, perfectly cozy and wonderful for dessert.

ingredients

Servings

Wet ingredients

• 425 g pumpkin puree (canned or homemade (not pumpkin pie filling))
• 240 g light brown sugar (packed, or granulated cane sugar)
• 125 g neutral flavored oil
• 85 g dairy-free milk (room temperature)
• 60 g dairy-free yogurt (room temperature)
• 2 tsp apple cider vinegar (or lemon juice)
• 1 tsp vanilla extract (optional)

Dry ingredients

• 280 g all-purpose flour (spooned and leveled, sifted if needed)
• 2 tsp pumpkin pie spice
• 3 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt

Chocolate layer

• 25 g Dutch-process cocoa powder (sifted if needed)
• 30 g dairy-free milk
• 1 tsp espresso powder (optional, for deeper chocolate flavor)

Chocolate ganache (optional)

• 85 g dairy-free chocolate (finely chopped)
• 120 g thick canned coconut cream (or dairy-free heavy cream)

Instructions

1. Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper.
2. In a large mixing bowl, whisk together all wet ingredients including sugar until smooth. Add dry ingredients and mix until just combined (small pockets of flour are okay).
3. Divide the batter evenly into two bowls. To one bowl, add cocoa powder, 2 tbsp dairy-free milk, and espresso powder (if using). Gently stir each batter until just combined.
4. Using two ½-cup measures or large spoons, alternate dolloping pumpkin and chocolate batters into the prepared pan. Gently shake the pan to level layers. Don’t worry if they mix slightly.
5. Bake for 65–70 minutes. If the top browns too quickly (after 30–40 min), tent loosely with foil. Cake is done when a toothpick inserted in the center comes out with moist crumbs (no wet batter).
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For ganache: Heat coconut cream until hot but not boiling. Pour over chopped chocolate, let sit 5 minutes, then stir until smooth. Cool 10 minutes, then drizzle over cooled cake. Chill 15–20 minutes to set.
8. Slice and serve! Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 4 days, or freeze slices for up to 1 month.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 4g20%

Sodium 290mg13%

Potassium 210mg6%

Total Carbohydrate 42g15%

Dietary Fiber 3g12%

Sugars 22g

Protein 4g8%

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Calcium 8 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Sugar options: Light brown sugar gives the best flavor, but granulated or coconut sugar work too.
2. Flour tip: Measure flour using the spoon-and-level method to avoid a dry cake. Gluten-free? Use King Arthur Measure-for-Measure flour and bake 5 minutes longer.
3. Homemade pumpkin spice: Mix 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
4. Ganache note: For thinner ganache, add a splash more dairy-free cream.

Keywords: vegan pumpkin cake, marble cake, dairy-free cake, fall dessert, pumpkin chocolate cake, easy vegan baking, loaf cake