Pumpkin Marble Cake
A delightful vegan cake that combines rich pumpkin flavor with a chocolatey batter for a festive marbled dessert.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup almond milk Can substitute with other non-dairy milk
- ½ cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour) Use gluten-free flour for a gluten-free version
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- to taste additional spices (cinnamon, nutmeg, or allspice)
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Grease a bundt pan or a loaf pan to prevent sticking.
Make the Pumpkin Batter
- In a large mixing bowl, combine pumpkin puree, sugar, oil, almond milk, and vanilla extract. Stir until smooth.
Mix Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Prepare Chocolate Mixture
- In a separate bowl, take 1 cup of the batter and mix in cocoa powder until combined evenly.
Layer the Batters
- In your prepared pan, begin layering the batters. Start with the pumpkin batter, add dollops of the chocolate batter, and use a knife to swirl them together for a marbled effect.
Bake
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool
- Allow the cake to cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
Notes
For egg replacement, consider using flaxseed or chia seeds. Don’t over-swirl the batters to maintain a distinct marbled look. The cake can be stored in an airtight container at room temperature for 3-4 days or frozen for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 15g
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