Pumpkin Marble Cake
Chocolate swirled into moist pumpkin cake batter for a perfect fall bundt cake!
Ingredients
- 6 Tbs Vegetable Oil 90ml
- ½ cup Light Brown Sugar 105g
- ¾ cup Plant Milk 177ml
- 1 teaspoon Vinegar 5ml
- ½ cup Canned Pumpkin 125g *see notes
- ½ teaspoon Salt
- ½ cup All Purpose Flour 65g
- 1 cup Cake Flour 120g *see notes
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cardamom
- pinch Ground Cloves
- ⅛ teaspoon Ground Nutmeg
For the Chocolate Marble:
- 2 Tbs Natural Cocoa Powder 10g
- 1 Tbs Brown Sugar 7g
- 2 Tbs Hot Water 45ml
- ¼ cup of the batter from the cake recipe
Instructions
- Preheat your oven to 350°F & grease your 6 cup capacity bundt pan very well with professional bakery pan grease
- Combine the vinegar with the soy milk (soy milk is the only milk that will thicken)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin & then the thickened vinegar/plant milk & whisk to combine well
- Sift the flour with all the spices and the baking soda & add it all at once to the wet mixture in the bowl. Whisk smooth
- 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 & whisk smooth
- Pour the a portion of the pumpkin batter into the well greased pan then spoon some of the chocolate marbling mixture over that. Add the remaining pumpkin batter over that & then the rest of the chocolate marble.
- With a skewer or a thin knife, marble through the batter in the pan in a swirling technique
- Bake immediately in the preheated 350°F oven for 20 minutes
- Then turn the oven temperature down to 300°F & bake for another 20-30 minutes or when a toothpick inserted into the center comes out clean
- 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
- Glaze with confectioners sugar glaze or chocolate ganache or serve plain!
Video
Notes
Be sure to double the recipe for a 12 cup capacity bundt pan
Homemade pumpkin puree will always be a thinner consistency compared to canned pumpkin so my resulting batter was lighter in color and thin like a pancake batter.
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 Additionally those who cannot find cake flour or do not like to use it, you can simply use All Purpose or Plain Flour in place of the total measure of flour listed in the recipe Storage 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
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 Additionally those who cannot find cake flour or do not like to use it, you can simply use All Purpose or Plain Flour in place of the total measure of flour listed in the recipe Storage 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
Tried this recipe?Let us know how it was!