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