Prepare to embark on a culinary adventure that will transform your perception of vegan baking forever! This Pumpkin Marble Cake is not just a dessert; it's a visual and flavor masterpiece that combines the warm, comforting essence of pumpkin with rich, decadent chocolate in a stunning marbled pattern. Whether you're a dedicated vegan, a curious foodie, or simply someone who loves show-stopping desserts, this recipe promises to deliver an unforgettable taste experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of salt. Whisk these dry ingredients together until well mixed.
- In another bowl, mix together 1 cup of pumpkin puree, 1 cup of sugar, 1/2 cup of vegetable oil, 1/4 cup of almond milk, and 1 tsp of vanilla extract. Stir until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Once the batter is combined, divide it into two separate bowls. In one bowl, add 1/2 cup of cocoa powder and mix until fully incorporated. This will be your chocolate batter. The other bowl will remain the pumpkin batter.
- To create the marble effect, spoon alternating dollops of the pumpkin batter and the chocolate batter into the prepared cake pan. Use a knife or a skewer to gently swirl the two batters together, creating a marbled pattern. Be careful not to over-swirl, as you want to maintain distinct areas of pumpkin and chocolate.
- Place the cake in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake begins to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is, or dust it with powdered sugar for a decorative touch. Enjoy your delicious Vegan Pumpkin Marble Cake!
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for smoother mixing and better cake texture.
- Swirling Technique: When creating the marble effect, use a light hand. Too much swirling can muddle the beautiful color contrast.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and fluffy.
- Oven Positioning: Place the cake in the center of the oven for even baking and prevent burning.
- Toothpick Test: Always check cake doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before serving to ensure the best texture and easier slicing.
- Storage Tip: Store your cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
