Description
A delightful vegan dessert that perfectly combines the warm, rich flavors of pumpkin and cocoa with a beautiful marbled appearance.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup cocoa powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a large mixing bowl, combine the pumpkin puree, almond milk, vegetable oil, sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Divide the batter in half. Mix cocoa powder into one half.
- Pour alternating spoonfuls of the pumpkin and chocolate batter into the prepared loaf pan, and swirl with a knife to create a marbled effect.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Serve with powdered sugar, vegan whipped cream, or dairy-free ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg