Name: Vegan Pumpkin Marble Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon nutmeg; ¼ teaspoon salt; ¾ cup canned pumpkin purée; ⅓ cup maple syrup; ⅓ cup neutral oil (such as sunflower or canola); ⅓ cup plant-based milk; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 2 tablespoons cocoa powder; 2 tablespoons plant-based milk (extra, for cocoa batter)

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A moist and tender pumpkin spice cake swirled with rich chocolate for a stunning marbled look, this Vegan Pumpkin Marble Cake is a cozy delight I love baking when the weather cools down. With warm spices and a touch of cocoa, it’s the kind of cake I reach for during crisp afternoons with tea or when hosting autumn get-togethers.

Vegan Pumpkin Marble Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon salt

¾ cup canned pumpkin purée

⅓ cup maple syrup

⅓ cup neutral oil (such as sunflower or canola)

⅓ cup plant-based milk

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 tablespoons cocoa powder

2 tablespoons plant-based milk (extra, for cocoa batter)

Directions

I start by preheating the oven to 350°F (180°C) and lining a loaf pan with parchment paper.

In a large mixing bowl, I sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate bowl, I whisk the pumpkin purée, maple syrup, oil, milk, vinegar, and vanilla until everything is smooth and well combined.

I pour the wet ingredients into the dry ingredients and stir just until combined—being careful not to overmix.

Then I divide the batter evenly into two bowls.

In one bowl, I add the cocoa powder and the extra 2 tablespoons of plant-based milk, mixing until smooth to create the chocolate batter.

I alternate spoonfuls of the pumpkin and chocolate batters into the prepared loaf pan, then use a skewer or butter knife to gently swirl for a marbled pattern.

I bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 8 slices

Calories: 230 kcal per slice

Variations

When I want to switch things up, I sometimes add a handful of chopped walnuts or pecans to the batter for a bit of crunch. For a deeper chocolate flavor, I’ve tried adding vegan chocolate chips into the chocolate portion. If I don’t have maple syrup, agave syrup or date syrup works well too. For a touch of citrus brightness, I’ve even stirred in a bit of orange zest—it pairs surprisingly well with pumpkin and chocolate.

Storage/Reheating

I usually store this cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to a week. To freeze, I slice the loaf and wrap each piece individually before freezing—perfect for grabbing a quick treat later. When I reheat a slice, I like popping it in the microwave for about 15–20 seconds for that just-baked warmth.

FAQs

How can I tell if the cake is fully baked?

I insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done. If there's wet batter on the toothpick, I give it a few more minutes and check again.

Can I make this recipe gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add it separately if needed for better structure.

Is canned pumpkin the same as pumpkin pie filling?

No, I always use pure pumpkin purée, not pumpkin pie filling. The filling is pre-sweetened and spiced, which would throw off the balance of this recipe.

Can I use a different oil?

Definitely. I usually go for neutral oils like sunflower or canola, but melted coconut oil also works—just make sure it’s in liquid form when mixing.

What type of plant-based milk works best?

I typically use almond, soy, or oat milk. Any unsweetened plant milk should work fine as long as it’s not too thick or flavored.

Conclusion

This Vegan Pumpkin Marble Cake is one of those cozy, reliable bakes I keep coming back to. Whether I’m making it for a fall celebration or just a quiet weekend afternoon, it’s always a hit. The blend of warm spices and rich chocolate, along with that beautiful marbled swirl, makes it as lovely to serve as it is to eat.

Recipe:

Vegan Pumpkin Marble Cake

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 slices
Diet: Vegan

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Description

A moist and tender vegan pumpkin spice cake swirled with rich chocolate for a stunning marbled look—perfect for fall gatherings or cozy afternoons.

Instructions

Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk the pumpkin purée, maple syrup, oil, plant-based milk, vinegar, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Divide the batter evenly into two bowls.
In one bowl, mix in the cocoa powder and the extra 2 tablespoons of plant-based milk to create the chocolate batter.
Alternate spoonfuls of the pumpkin and chocolate batters into the prepared loaf pan.
Use a skewer or butter knife to gently swirl the batters together for a marbled effect.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.