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Vegan Pumpkin Marble Cake with Chocolate Ganache Recipe

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3.9 from 15 reviews

This vegan Pumpkin Marble Cake is a moist and flavorful dessert perfect for fall or any time you crave a cozy treat. Made with pumpkin puree, warm spices, and a rich chocolate swirl, this cake combines the best of both worlds—pumpkin and chocolate—in a beautiful marbled pattern. The dairy-free chocolate ganache on top adds a luscious finish, making it ideal for gatherings or a special indulgence. It’s easy to make, vegan-friendly, and sure to impress your friends and family.

Ingredients

Wet Ingredients

  • 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 1/4 cup (250g) packed light brown sugar or granulated cane sugar
  • 1/2 cup (110g) neutral flavored oil
  • 1/3 cup (80g) dairy-free milk (room temperature)
  • 1/3 cup (75g) 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 (homemade or store-bought)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (20g) dutch-process cocoa powder (sifted if needed)
  • 1 teaspoon espresso powder (optional, for deeper chocolate flavor)

Chocolate & Cream

  • 2 tablespoons (30g) dairy-free milk
  • 1/2 cup (85g or 3 oz) dairy-free chocolate (finely chopped)
  • 1/2 cup (145g) thick scoopable canned coconut cream (or other dairy-free cream)

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 hold the batter properly.
  2. Make the batter: In a large mixing bowl, whisk together all wet ingredients including sugar until well combined. Then add the dry ingredients to this mixture and stir until just combined. Avoid overmixing; it’s okay if some pockets of dry or wet ingredients remain.
  3. Separate the batter: Pour half of the pumpkin batter into a separate bowl. To one bowl, add the cocoa powder, dairy-free milk, and optional espresso powder. Stir each bowl gently until each batter is smooth and evenly mixed.
  4. Assemble the cake: Using two 1/2 cup measures or large spoons, dollop 1/2 cup of the pumpkin batter into the prepared pan, then 1/2 cup of the chocolate batter on top. Gently shake the pan to flatten and slightly mix the layers. Repeat this process until all batter is used, forming marbled layers.
  5. Bake: Bake the cake for 1 hour and 5 to 10 minutes. Around the 30-40 minute mark, tent the cake with aluminum foil if the top browns too quickly. The cake is done when a toothpick inserted in the center comes 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 just simmering. Remove from heat and add the chopped dairy-free chocolate. Let sit for 5 minutes to melt, then stir until smooth.
  8. Apply ganache: Allow the ganache to cool for at least 10 minutes before drizzling it over the cooled cake. Place the cake in the refrigerator for 15-20 minutes to let the ganache set.
  9. Serve and store: Slice and enjoy! Store leftover cake in an airtight container at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.

Notes

  • Use canned pumpkin puree or homemade; avoid pumpkin pie filling as it contains added sugars and spices.
  • Light brown sugar adds moisture and depth but granulated cane sugar works as a substitute.
  • For pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves or buy pre-made.
  • Canned coconut cream provides richness; dairy-free alternatives like cashew cream can be used.
  • Do not overmix the batter to keep the cake tender and light.
  • Tent with foil to prevent over-browning during baking.
  • Allow ganache to cool and thicken slightly before drizzling to avoid melting the cake topping.

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