Vegan Pumpkin Marble Cake with Chocolate Ganache Recipe

Introduction

This vegan Pumpkin Marble Cake is a moist and flavorful treat that beautifully combines spiced pumpkin and rich chocolate. It’s perfect for cozy autumn afternoons or anytime you crave a comforting slice. With a creamy ganache topping, it’s sure to impress both vegan and non-vegan guests alike.

Ingredients

• 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1 1/4 cup (240g) packed light brown sugar (or granulated cane sugar)
• 1/2 cup (110g) 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)
• 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled, sifted if needed)
• 2 teaspoons pumpkin pie spice
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (25g) dutch-process cocoa powder (sifted if needed)
• 2 tablespoons (30g) dairy-free milk
• 1 teaspoon espresso powder (optional, for a deeper chocolate flavor)
• 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)
• 1/2 cup (120g) thick scoopable canned coconut cream (or other dairy-free cream)

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, whisk together the pumpkin puree, sugar, oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and vanilla extract until combined.
3. Step 3: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Mix gently until just combined, leaving some pockets of flour for a tender cake. Avoid overmixing.
4. Step 4: Divide the batter evenly into two bowls. In one bowl, stir in the cocoa powder, dairy-free milk, and optional espresso powder until just combined.
5. Step 5: To assemble, dollop about 1/2 cup of pumpkin batter into the loaf pan, followed by 1/2 cup of chocolate batter. Gently shake the pan to flatten the layers. Repeat layering until all batter is used. It’s okay if the layers swirl together a bit.
6. Step 6: Bake for 1 hour and 5 to 10 minutes. If the top browns too quickly at 30-40 minutes, tent the cake with foil. The cake is done when a toothpick inserted in the center comes out with no wet batter (moist crumbs are fine).
7. Step 7: Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: For the ganache, heat the coconut cream in a small saucepan over medium heat. Remove from heat and add the chopped dairy-free chocolate. Stir until smooth and let sit for 5 minutes to melt fully.
9. Step 9: Stir the ganache again, then let it cool for at least 10 minutes. Drizzle over the cooled cake and refrigerate for 15-20 minutes to set.
10. Step 10: Slice and enjoy your pumpkin marble cake!

Tips & Variations

• Use homemade pumpkin puree for a fresher flavor and fewer additives.
• Swap light brown sugar with coconut sugar for a richer taste.
• Try adding chopped nuts like pecans or walnuts into the batter for extra texture.
• For a spicier cake, increase pumpkin pie spice or add a pinch of cayenne pepper.
• Use any dairy-free cream in place of canned coconut cream for the ganache, but thicker creams give best results.

Storage

Store leftover cake in an airtight container at room temperature for up to 1 day or in the refrigerator for 4 days. Ganache-topped cake is best kept chilled. You can also freeze individual slices for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and blend fresh pumpkin to make your own puree. Just ensure it is cooked until soft and drained of excess moisture for the best cake texture.

Is this cake gluten-free?

This recipe uses all-purpose flour and is not gluten-free by default. To make it gluten-free, substitute the flour with a gluten-free baking blend that measures like all-purpose flour.

Vegan Pumpkin Marble Cake with Chocolate Ganache Recipe

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★★★★★

4.9 from 75 reviews

This vegan Pumpkin Marble Cake is a moist, flavorful treat that combines rich pumpkin spice with luscious chocolate swirls. Perfect for autumn or anytime you crave a comforting dessert, this cake is dairy-free and made with simple, wholesome ingredients. The chocolate ganache topping adds an indulgent finish to this tender loaf cake, making it ideal for sharing with family and friends.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wet Ingredients

• 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1 1/4 cup (240g) packed light brown sugar (or granulated cane sugar)
• 1/2 cup (110g) 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
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Chocolate Batter Ingredients

• 1/4 cup (25g) 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)

Chocolate 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) [used in ganache]

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, combine the wet ingredients including sugar. Whisk them until well combined. Add the dry ingredients and mix gently until just incorporated; some streaks of flour remaining are fine to avoid overmixing.
3. Divide and Flavor Batter: Pour half of the pumpkin batter into a separate bowl. To one bowl, add the cocoa powder, dairy-free milk, and optionally the espresso powder, stirring until just combined to create the chocolate batter.
4. Assemble Layers: Using two 1/2 cup measures or large spoons, alternately dollop pumpkin and chocolate batters into the prepared pan, starting with pumpkin. After each addition, gently shake the pan to flatten the layers, allowing for some swirling but don’t worry if the batters mix slightly.
5. Bake the Cake: Bake for 1 hour 5 minutes to 1 hour 10 minutes. If the top browns too quickly around 30-40 minutes in, tent with foil. Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs but no wet batter.
6. Cool the Cake: Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Make Chocolate Ganache: Heat the canned coconut cream in a small saucepan over medium heat until hot but not boiling. Remove from heat, add finely chopped dairy-free chocolate, and stir until smooth. Let sit 5 minutes for chocolate to melt, then stir again to combine fully.
8. Apply Ganache: Allow the ganache to cool for at least 10 minutes until slightly thickened. Drizzle the ganache over the cooled cake. Refrigerate the cake for 15-20 minutes to let the ganache set.
9. Serve and Store: Slice and serve the cake. Store leftovers in an airtight container at room temperature for 1 day, refrigerate for up to 4 days, or freeze individual slices for up to 1 month.

Notes

• You can substitute light brown sugar with granulated cane sugar if preferred.
• Spoon and level the flour for accurate measurement; sifting is optional but helps with texture.
• For homemade pumpkin pie spice, combine cinnamon, ginger, nutmeg, and cloves.
• Canned coconut cream should be thick and scoopable; you can also use other similar dairy-free creams.
• If the top of the cake browns too quickly during baking, tent with foil to prevent burning.
• Espresso powder is optional but enhances the depth of the chocolate flavor.

Keywords: pumpkin cake, marble cake, vegan dessert, dairy-free cake, pumpkin spice cake, chocolate cake, autumn dessert