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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.

Ingredients

Scale

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

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