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Vegan Pumpkin Marble Cake

A moist vegan pumpkin cake swirled with rich chocolate batter for a beautiful marbled fall dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Pumpkin Batter

  • 1 cup 240 g pumpkin puree
  • ½ cup 120 ml plant-based milk
  • ½ cup 100 g brown sugar or coconut sugar
  • ⅓ cup 80 ml neutral oil
  • 1 flax egg
  • 1 teaspoon vanilla extract
  • 1½ cups 190 g all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

Chocolate Swirl

  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons plant-based milk

Optional

  • Mini vegan chocolate chips
  • Dark chocolate ganache
  • Vanilla glaze

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or 8-inch round pan.
  • Make the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water. Let stand for 5 minutes.
  • Whisk pumpkin puree, plant milk, sugar, oil, flax egg, and vanilla together.
  • Sift in flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Fold gently until just combined.
  • Transfer about one-third of the batter to another bowl.
  • Stir cocoa powder and 2 tablespoons plant milk into the smaller portion.
  • Alternate spoonfuls of pumpkin and chocolate batter in the prepared pan.
  • Swirl with a skewer or butter knife in a figure-eight pattern 3–4 times.
  • Sprinkle with mini vegan chocolate chips if using.
  • Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes.
  • Transfer to a wire rack and cool before slicing.

Notes

Use pumpkin puree, not pumpkin pie filling.
Let the flax egg rest for the full 5 minutes.
Don't overmix the batter.
Don't over-swirl the marble pattern.
Tent the cake loosely with foil after 35 minutes if the top browns too quickly.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Store covered at room temperature for up to 3 days.
Refrigerate for up to 5 days.