Vegan Chocolate Pumpkin Spice Marble Cake

Thank you for sharing!

This vegan recipe for pumpkin spice and chocolate cake is so divine. I need to make more SOON!

I know that there’s already a lot (A LOT) of recipes out there for fall and pumpkin and all that, but I love this recipe so much, I just had to share. You see, my son loves chocolate cake. And I love pumpkin. Marry the two (because, really, what could be better?) and you get Chocolate Pumpkin Spice Marble Cake. I just want to rub it on my face and never wash it off.

easy egg-free chocolate pumpkin cake feature

Ingredients for Vegan Chocolate Pumpkin Spice Marble Cake

  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 cup vegan chocolate chips

Pumpkin Marbling

  • 1 cups canned pumpkin
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 tspn cinnamon
  • 1 tspn allspice
  • 1/2 tspn nutmeg

vegan chocolate cake with pumpkin swirl r

How to Make Vegan Chocolate Pumpkin Spice Marble Cake

  1. Preheat oven to 350 degrees.
  2. Flour large rectangle baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
  8. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
  9. Pour the batter into the baking pan. Set aside.
  10. Mix pumpkin marbling ingredients together in a medium bowl until all spices are mixed throughout.
  11. Using a small spoon, strategically place spoon-fulls of pumpkin spice mixture over the top of the cake batter, about 2 inches apart. Be sure to kind of “tuck” the pumpkin in the cake batter a little, to get it even with the surface of the batter, not on top.
  12. Using a knife, make swirls in the top 1-inch of the batter through the pumpkin mixture, making sure to swirl all over, but not so much that you are covering.
  13. Place in the oven for 35-45 minutes or until a toothpick comes out clean.
  14. Remove from heat and allow to cool for at least 10 minutes on a wire rack.
  15. Slice and SERVE!

easy egg-free pumpkin spice marbled brownies fb

easy egg-free chocolate pumpkin cake feature
Yield: 12

Vegan Chocolate Pumpkin Spice Marble Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

my son loves chocolate cake. And I love pumpkin. Marry the two (because, really, what could be better?) and you get Chocolate Pumpkin Spice Marble Cake.

Ingredients

  • Chocolate Cake
  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 cup vegan chocolate chips
  • Pumpkin Marbling
  • 1 cups canned pumpkin
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 tspn cinnamon
  • 1 tspn allspice
  • 1/2 tspn nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. Flour large rectangle baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
  8. Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
  9. Pour the batter into the baking pan. Set aside.
  10. Mix pumpkin marbling ingredients together in a medium bowl until all spices are mixed throughout.
  11. Using a small spoon, strategically place spoon-fulls of pumpkin spice mixture over the top of the cake batter, about 2 inches apart. Be sure to kind of “tuck” the pumpkin in the cake batter a little, to get it even with the surface of the batter, not on top.
  12. Using a knife, make swirls in the top 1-inch of the batter through the pumpkin mixture, making sure to swirl all over, but not so much that you are covering.
  13. Place in the oven for 35-45 minutes or until a toothpick comes out clean.
  14. Remove from heat and allow to cool for at least 10 minutes on a wire rack.
  15. Slice and SERVE!

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