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

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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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.

Add chopped walnuts or pecans for extra texture.

Stir in vegan chocolate chips for more chocolate flavor.

Agave or date syrup can replace maple syrup.

Try a bit of orange zest for citrusy brightness.

Store in an airtight container at room temp for 3 days, or refrigerate up to a week.

To freeze, slice and wrap individual pieces.

Microwave for 15–20 seconds to reheat a slice.