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Vegan Chocolate & Pumpkin Marbled Cake

Vegan Chocolate & Pumpkin Marbled Cake

Posted by Marie-Eve Maitland on 23rd Mar 2023

The richness of the chocolate combined with the very light spiced notes really made this cake stand out. I couldn't decide which one to eat first and with only one tin to bake the cake, I decided to combine them together! Both batters are moist because of the pumpkin puree.

The coconut sugar really brings this cake together… I made it for the office and they all loved it! Regular sugar doesn’t contain any vital nutrients and therefore supply “empty” calories. However, coconut sugar does retain quite a bit of the nutrients found in the coconut. It's still sugar, but only a little was used.

Naturally eggless, dairy free, and perfect for all eaters, vegan or not!

You can add frosting or a ganache. Up to you.

250ml almond or cashew mylk (room temperature)
1 Tbsp Apple Cyder Vinegar with Mother
260g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
150g coconut sugar
130g vegan butter (room temperature)
2 tsp vanilla extract
Pinch salt
Chocolate Mix: 25g cacao powder, sifted
Pumpkin Mix: 65g pumpkin puree (tinned) & 2 tsp pumpkin spice
What you will need

1 x 8cm cake tin OR 1 x loaf tin
2 large bowls
Handheld mixer


  1. Preheat your oven 350F/175C/gas mark 4 and line your tin with parchment baking paper, the side too
  2. Make the “buttermilk” by mixing the mylk and apple cider vinegar together then set aside for 15 minutes
  3. Sift the flour, baking powder, bicarbonate of soda, set aside
  4. In a large bowl, cream together the vegan butter and coconut sugar. Add the vanilla extract & salt. Add the flour mix using a hand help mixer (do not over mix)
  5. SEPARATE THE BATTER in 2 mixing bowls and add with a wooden spoon:
      • Chocolate Batter – sifted cocoa powder
      • Pumpkin Batter – pumpkin puree and spice the batter
  6. Using a large spoon (I used an ice cream scoop) alternate adding both batters to the cake/loaf tin
  7. With a butter knife, gently swirl the mix
  8. Bake for 30-35 minutes or until a skewer comes out clean
  9. Let cool and decorate with icing sugar, chocolate ganache or chocolate frosting.