Chocolate Pumpkin Marble Cake
Prep time
Bake time
Total time
HOMEMADE PUMPKIN PUREE: For those using their own homemade pumpkin puree, reverse the flours listed below: Instead of 1 cup cake flour & ½ cup all purpose flour/ switch it to 1 cup all purpose flour & ½ cup cake flour
I am using a 6 cup Bundt pan for this recipe however it did make 6 extra cupcakes because I could not fit all the batter into the pan or it would have over flowed.
You could instead simply bake all the batter into a 12 cup Bundt pan instead
Serves: serves 8-10
  • Vegetable Oil 6 Tablespoons (90ml)
  • Light Brown Sugar ½ cup (105g)
  • Plant Milk *I use soy ¾ cup (177ml)
  • Vinegar 1 teaspoons (5ml)
  • Canned Pumpkin ½ cup (125g) *see notes for homemade puree in the article above the recipe
  • Salt ½ teaspoon
  • All Purpose Flour ½ cup (65g)
  • Cake Flour 1 cup (120g) *see notes in text above the recipe box
  • Baking Soda 1 teaspoon
  • Ground Cinnamon ½ teaspoon
  • Ground Ginger ½ teaspoon
  • Ground Cardamom ¼ teaspoon
  • Ground Cloves pinch
  • Ground Nutmeg ⅛ teaspoon
  • For the Chocolate Marble:
  • Natural Cocoa Powder 2 Tablespoons (10g)
  • Brown Sugar 1 Tablespoon (7g)
  • Hot Water 2 Tablespoon1 (45ml)
  • ¼ cup of the batter from the cake recipe
  1. Preheat your oven to 350°F
  2. Grease your bundt pan very well with professional bakery pan grease
  3. Combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar)
  4. In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
  5. Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
  6. Whisk smooth
  7. In a small bowl combine the cocoa powder with the brown sugar & the hot water, whisk to a smooth paste, add ¼ cup of the batter to this and whisk smooth
  8. Pour the a portion of the pumpkin batter into the well greased pan and then spoon some of the chocolate marbling mixture over that, add the remaining pumpkin batter over that and then the rest of the chocolate marble.
  9. With a skewer or a thin knife, marble through the batter in the pan in a swirling technique
  10. Bake immediately in the preheated 350°F oven for 20 minutes
  11. Then turn the oven temperature down to 300°F and bake for another 20-30 minutes or when a toothpick inserted into the center comes out clean
  12. Cool the pumpkin cake in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
  13. Glaze with confectioners sugar glaze or chocolate ganache or serve plain!
Pumpkin marble Cake can be stored at room temperature for up 4 days, wrapped loosely to prevent drying.

For longer storage keep refrigerated for up to 1 week wrapped to prevent drying

Freeze for up to 12 months
Recipe by Gretchen's Vegan Bakery at