Pumpkin Marble Cake (Vegan)

Pumpkin Marble Cake (Vegan) is a delightful, plant-based twist on a classic dessert, marrying the warm flavors of pumpkin with rich cocoa. Perfect for any occasion, this cake features a beautiful marbling effect that not only looks enticing but also offers a wonderful balance of flavors. Whether you’re looking for a cozy treat on a chilly day or a dessert to impress at your next gathering, this vegan cake is sure to be a hit.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes
• Servings: 8-10 servings
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 210
• Protein: 2 g
• Carbohydrates: 34 g
• Fat: 9 g
• Fiber: 2 g
• Sugar: 11 g
• Sodium: 190 mg

Why Make This Pumpkin Marble Cake (Vegan)

This Pumpkin Marble Cake is not just a feast for the eyes but also for the taste buds. It’s fluffy and moist, with a hint of spice from cinnamon and nutmeg that perfectly complements the pumpkin’s sweetness. The cocoa powder adds a rich chocolatey flavor, creating a deliciously balanced dessert. Plus, being vegan, this cake is friendly for those avoiding animal products, making it an inclusive treat for all your friends and family.

How to Make Pumpkin Marble Cake (Vegan)

Ingredients:

• 1 cup pumpkin puree
• 1 cup almond milk
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. This will ensure your cake doesn’t stick and comes out beautifully shaped.

Step 2: Mixing Wet Ingredients

In a large bowl, combine the pumpkin puree, almond milk, vegetable oil, and sugar. Mix until smooth and creamy, ensuring that all ingredients are well blended.

Step 3: Mixing Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, vanilla extract, cinnamon, and nutmeg. This step adds the necessary leavening agents for a light and airy cake, while the cocoa and spices enhance its flavor.

Step 4: Combining Ingredients

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 5: Layering the Batter

Pour half of the batter into the prepared loaf pan, smoothing it gently. Then, dollop the cocoa batter on top of the pumpkin batter. Use a knife to swirl the two batters together, creating a lovely marbled effect.

Step 6: Baking

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the cake; ovens can vary, and you want to avoid overbaking.

Step 7: Cooling

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

How to Serve Pumpkin Marble Cake (Vegan)

Serve the Pumpkin Marble Cake warm or at room temperature. It’s delightful on its own but can be enhanced with a dusting of powdered sugar or a scoop of vegan ice cream on the side. Pair it with a warm cup of tea or coffee for a cozy afternoon treat.

How to Store Pumpkin Marble Cake (Vegan)

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap before placing it in a freezer-safe container.

Expert Tips for Perfect Pumpkin Marble Cake (Vegan)

• Make sure your pumpkin puree is pure and without additional ingredients. Homemade puree can be even better!
• If you want a sweeter cake, increase the sugar slightly.
• Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• To avoid the cake from sticking, ensure that the loaf pan is well-greased and floured.

Delicious Variations

• Chocolate Chip Pumpkin Marble Cake: Add 1 cup of dairy-free chocolate chips to the batter for a richer flavor.
• Spiced Pumpkin Marble Cake: Enhance spiciness by adding cloves or ginger to the spice mix.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned?
  Yes, you can roast and puree fresh pumpkin, but make sure it is well-drained for the right consistency.

• Is there a substitute for almond milk?
  Yes, you can use any plant-based milk such as soy, oat, or coconut milk.

• What can I do to make it sweeter?
  You can increase the sugar slightly or add a glaze made from powdered sugar and almond milk on top.

• How do I know when it’s done baking?
  Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.

• Can I make this cake ahead of time?
  Absolutely! You can bake it a day in advance and store it in an airtight container.

Conclusion

This Pumpkin Marble Cake (Vegan) is a heartwarming recipe perfect for any occasion. Its inviting aroma and delightful taste make it a wonderful way to celebrate the flavors of fall or simply enjoy a delicious dessert. So, gather your ingredients, follow the steps, and indulge in a slice – or two! Happy baking!

Pumpkin Marble Cake (Vegan)

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• Author: lydia
• Total Time: 75 minutes
• Yield: 8-10 servings 1x
• Diet: Vegan

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Description

A delightful plant-based twist on a classic dessert, this Pumpkin Marble Cake combines the warm flavors of pumpkin with rich cocoa for a beautiful marbled effect.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup almond milk
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
2. In a large bowl, combine the pumpkin puree, almond milk, vegetable oil, and sugar. Mix until smooth and creamy.
3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, vanilla extract, cinnamon, and nutmeg.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Pour half of the batter into the prepared loaf pan. Dollop the cocoa batter on top and swirl together.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 11g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg