Vegan Pumpkin Marble Cake Recipe

If fall had a spirit cake, this Vegan Pumpkin Marble Cake would be it. Imagine cozy pumpkin spice vibes swirling together with rich chocolate—basically, dessert meets autumn in the best way possible. And here’s the kicker: you don’t need to juggle two batters like some fancy baking show contestant. This recipe uses one main mix, so you’re saving time and still pulling off a cake that looks like it came straight out of a Vegan Bakery display case.

Now, let’s talk texture. This beauty is slightly fudgy, not too dense, and just sweet enough to count as one of those yummy sweets you’ll want on repeat. Think of it as a cousin to a Chocolate Marble Cake, only upgraded with a fall twist. And don’t worry—you don’t need a pastry degree or a dozen bowls to make it happen. Just whip it up, swirl it around, and bake. Easy, right?

BTW, if you’ve ever drooled over Vegan Cinnamon Rolls or hunted for the perfect Ganache Recipe, this cake hits that same cozy, indulgent vibe without being over-the-top. And if you’re into experimenting with Vegan Baking Recipes, you’ll appreciate that this one is versatile. Want a Sugar Free Cake option? Totally doable with a simple swap.

So, why should you bake this cake? Because it’s fun, foolproof, and a total showstopper. It’s the kind of dessert that makes your kitchen smell like autumn candles (minus the wax, thank goodness). Plus, it’s proof that vegan pumpkin treats aren’t just “good for a vegan cake”—they’re straight-up delicious, period.

Ready to swirl, bake, and impress? Let’s dive into the recipe and make some magic happen. Who knew a marble cake could be this effortless and this tasty?

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Vegan Pumpkin Marble Cake Recipe

By Aleda

Vegan Pumpkin Marble Cake is all about cozy fall flavors, rich chocolate swirls, and that irresistible touch of pumpkin spice. The best part? You only need one main batter to create both flavors—no juggling separate recipes here! The result is a soft, slightly fudgy loaf that makes dessert feel like a warm hug.

Servings: 10

Prep Time: 15 mins

Bake Time: 1 hr 5 mins

Total Time: 1 hr 20 mins

Category: Dessert

Ingredients

Wet ingredients

• 15 oz (425 g) pumpkin puree (homemade or canned—just not pie filling)
• 1 ¼ cups (240 g) packed light brown sugar or cane sugar (see notes)
• ½ cup (125 g) neutral oil
• ⅓ cup (85 g) non-dairy milk, room temperature
• ⅓ cup (60 g) dairy-free yogurt, room temperature
• 2 tsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract (optional)

Dry ingredients

• 2 ¼ cups (280 g) all-purpose flour, leveled and spooned (see notes)
• 2 tsp pumpkin pie spice (see note for DIY blend)
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Chocolate swirl

• ¼ cup (25 g) Dutch-process cocoa powder, sifted if needed
• 2 tbsp (30 g) dairy-free milk
• 1 tsp espresso powder (optional, for bold chocolate flavor)

Optional ganache

• ½ cup (85 g) dairy-free chocolate, finely chopped
• ½ cup (120 g) thick coconut cream (scoopable, canned)

Directions

1. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) loaf tin with parchment.
2. Mix the base batter: In a large bowl, whisk together pumpkin puree, sugar, oil, non-dairy milk, yogurt, vinegar, and vanilla until smooth. Add in dry ingredients and stir just until combined—don’t overmix!
3. Transfer half the batter to a second bowl. Stir cocoa, extra milk, and espresso powder into this half. Now you’ve got your pumpkin and chocolate layers.
4. Layer it up: Using two spoons or measuring cups, alternate scoops of pumpkin and chocolate batter in the prepared tin. The batter is thick—tap or shake the pan lightly to spread each layer. Keep alternating until all batter is used. A little mixing between layers is totally fine.
5. Bake 65–70 minutes, tenting with foil halfway if it browns too quickly. The cake is done when a toothpick poked in the center comes out mostly clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
7. Ganache (optional): Warm coconut cream in a small saucepan until just simmering. Remove from heat, add chocolate, and let sit 5 minutes. Stir until smooth. Cool slightly, then drizzle over the cooled cake. Refrigerate 15–20 minutes to set.
8. Slice and serve. Store in an airtight container: 1 day at room temp, 4 days in the fridge, or freeze slices for up to 1 month.

Notes

• Sugar swaps: Brown sugar gives richer flavor; granulated sugar makes a fluffier loaf; coconut sugar works for refined-sugar-free.
• Measuring flour: Spoon and level for accuracy—scooping directly from the bag can pack in too much flour. Use grams if possible.
• Gluten-free: Works well with King Arthur’s Measure-for-Measure blend; bake a few minutes longer.
• DIY pumpkin spice: Mix 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
• Ganache shortcut: You can also use ⅓ cup (75 g) dairy-free heavy cream. Add a splash more if you like it thinner.

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