Description
Moist, beautifully marbled cake blending earthy pumpkin spice with deep cocoa richness. Tender crumb with a striking swirl pattern, perfect for fall gatherings, brunch, or cozy baking. Optional dairy-free ganache adds decadence.
Ingredients
Wet Ingredients
15 oz (425 g) pumpkin puree (not pumpkin pie filling)
1¼ cups (240 g) packed light brown sugar or granulated sugar
½ cup (125 g) neutral oil (sunflower or light olive oil)
⅓ cup (60 g) dairy-free milk, room temperature
⅓ cup (60 g) dairy-free yogurt, room temperature
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon vanilla extract (optional)
Dry Ingredients
2¼ cups (280 g) all-purpose flour
2 teaspoons pumpkin pie spice
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Chocolate Layer
¼ cup (25 g) Dutch-process cocoa powder
2 tablespoons (30 g) dairy-free milk
1 teaspoon espresso powder (optional)
Optional Ganache
½ cup (85 g) chopped dairy-free chocolate
½ cup (120 g) thick canned coconut cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment overhang.
- Whisk pumpkin puree, sugar, oil, milk, yogurt, vinegar, and vanilla until smooth.
- Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in another bowl.
- Stir dry ingredients into wet until just combined; avoid overmixing.
- Remove 1 cup of batter; stir in cocoa, milk, and espresso powder until smooth.
- Layer half pumpkin batter in pan, spoon chocolate batter, then remaining pumpkin batter. Swirl gently with knife.
- Bake 50–60 minutes until toothpick has a few moist crumbs. Cool 15 minutes in pan, then cool completely.
- For ganache (optional), heat coconut cream until simmering, pour over chocolate, rest 2 minutes, whisk smooth. Cool to spreadable before topping.
- Slice and serve, with or without ganache.
Notes
Room-temperature ingredients improve mixing.
Avoid overmixing for soft crumb.
Check doneness starting at 50 minutes to prevent dryness.
Swirl gently to create distinct marbling.
Store airtight at room temperature for 3 days or refrigerated for 5 days.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Keywords: chocolate pumpkin swirl cake, fall loaf cake, pumpkin chocolate marbled dessert, vegan pumpkin dessert, easy pumpkin cake recipe