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Pumpkin Marble Cake Recipe

Pumpkin Marble Cake Recipe
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★★★★★

4.7 from 28 reviews

This Pumpkin Marble Cake is a moist, dairy-free dessert combining the warm flavors of pumpkin and rich chocolate swirled together in a beautiful marbled loaf, perfect for fall or any cozy occasion.

Ingredients

Scale

Wet Ingredients:

  • 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 1/4 cups (240g) packed light brown sugar or granulated cane sugar
  • 1/2 cup (125g) neutral flavored oil
  • 1/3 cup (85g) dairy-free milk (room temperature)
  • 1/3 cup (60g) 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 (see note for homemade blend)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (25g) dutch-process cocoa powder (sifted if needed)
  • 1 teaspoon espresso powder (optional for deeper chocolate flavor)

Chocolate Batter Additions:

  • 2 tablespoons (30g) dairy-free milk
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)

Ganache:

  • 1/2 cup (120g) thick scoopable canned coconut cream or other dairy-free cream
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper for easy removal.
  2. Make the Batter: In a large mixing bowl, whisk together the wet ingredients including the sugar until well combined. Add the dry ingredients and gently mix until just incorporated; some small pockets of unmixed flour are fine to keep the batter tender.
  3. Separate the Batter: Divide the batter in half into two bowls. To one bowl, add the cocoa powder, 2 tablespoons of dairy-free milk, and optional espresso powder. Stir gently until fully combined.
  4. Assemble the Cake: Using two 1/2 cup measures or tablespoons, alternate dolloping the pumpkin batter and the chocolate batter into the prepared loaf pan. Gently shake the pan to flatten the layers. Don’t worry if the batters blend slightly.
  5. Bake: Bake for 1 hour 5 minutes to 1 hour 10 minutes. If the top browns too quickly around 30-40 minutes, tent with foil to prevent overbrowning. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  6. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare Ganache: Heat the coconut cream in a small saucepan over medium heat until simmering. Remove from heat, add chopped dairy-free chocolate and stir until combined. Let sit for 5 minutes, then stir again until smooth. Allow to cool slightly before using.
  8. Glaze the Cake: Drizzle the ganache over the cooled cake, then refrigerate for 15-20 minutes to allow it to set.
  9. Serve and Store: Slice and enjoy. Store leftovers in an airtight container at room temperature for 1 day, in the fridge 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 to avoid dense cake. Sifting helps when the flour is clumpy.
  • Note 3: Pumpkin pie spice can be made with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of ground allspice.
  • Note 4: For other dairy-free creams, you may use whipped coconut cream or a soy-based cream, but canned coconut cream gives the best ganache consistency.

Nutrition

Keywords: Pumpkin marble cake, dairy-free pumpkin cake, vegan pumpkin dessert, chocolate pumpkin cake, fall dessert, marbled loaf cake

Find it online: https://platedandproud.com/pumpkin-marble-cake-recipe/