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Home » Dairy Free » Vegan Chocolate Pumpkin Swirl Loaf Cake.

Vegan Chocolate Pumpkin Swirl Loaf Cake.

Jul 5, 2012 · Modified: Aug 7, 2017 by Kelly Roenicke · 15 Comments

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pumpkin chocolate swirl loaf cake
Vegan chocolate pumpkin swirl loaf cake is a wonderful dessert to enjoy this autumn! So pretty to look at with its marble swirl, too!
vegan chocolate pumpkin swirl loaf cake

What flavor do you like to pair with pumpkin? Gingerbread spice? Molasses? Or are you like me, and love the pairing of pumpkin and chocolate?

pumpkin chocolate swirl loaf cake

I decided that two of my very favorite desserts should merge into one, so I created this vegan chocolate pumpkin swirl loaf cake. Chocolate cake and tender pumpkin bread come together to make this beautiful loaf that’s not only delicious, but also beautiful!

chocolate pumpkin marble cake

This dessert is just right for fall! If you’d like to try this chocolate pumpkin swirl loaf cake with a gluten free flour, be sure to use a blend that’s a little lighter, like King Arthur or Bob’s Red Mill.

This vegan chocolate pumpkin swirl loaf cake is:

  • great for a party or bake sale
  • perfect for packing in lunches
  • so festive for fall!
vegan chocolate pumpkin loaf cake
5 from 4 votes
Print

Vegan Chocolate Pumpkin Swirl Loaf Cake.

A delicious seasonal dessert - vegan chocolate pumpkin swirl loaf cake is sure to be a crowd pleaser!

Course Dessert
Cuisine Dairy Free, vegan.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 367 kcal
Author Kelly Roenicke

Ingredients

For the chocolate batter:

  • ¾ cup white spelt flour or all-purpose flour
  • ½ cup organic cane sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup organic canola oil or melted vegan buttery spread
  • ½ teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • ½ cup water
  • ¼ cup dairy free chocolate chips

For the pumpkin batter:

  • 1 cup white spelt flour or all-purpose flour
  • ¼ cup organic cane sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • â…› teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ cup organic canola oil or melted vegan buttery spread
  • â…œ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • â…› cup water

Instructions

  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

Make the chocolate batter:

  1. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil, vanilla, vinegar, water, and chocolate chips and mix together. Set aside.

Make the pumpkin batter:

  1. Whisk together the flour, sugars, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oil, vanilla, pumpkin, and water, and mix together. Set aside.

Put it together:

  1. Spoon the batter into the pan, alternating between the pumpkin and chocolate to make a marbled pattern. For example, do chocolate, pumpkin, chocolate pumpkin, and then do another layer on top - pumpkin, chocolate, etc.

  2. Bake at 350 degrees for about 40-50 minutes. Remove from oven and allow to cool in pan for about 30 minutes, then remove by using the parchment paper to lift the cake out.

  3. Allow to cool fully before slicing.

Nutrition Facts
Vegan Chocolate Pumpkin Swirl Loaf Cake.
Amount per Serving
Calories
367
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Sodium
 
291
mg
13
%
Potassium
 
86
mg
2
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
29
g
32
%
Protein
 
4
g
8
%
Vitamin A
 
1800
IU
36
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
24
mg
2
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

 

pumpkin chocolate swirl loaf cake

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Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. A.z.o

    October 08, 2020 at 9:30 pm

    5 stars
    I cannot tell you how many vegan recipes I have found to be just ok or disappointing, usually adjust most of them after a dry run. This was simply amazing. So fluffy and rich and flavorful. My new favorite recipe and just in time!!!

    Reply
  2. Gitanjali

    October 01, 2020 at 10:00 pm

    Hi I was wondering, if I were to make this into a cake would I need to change any ingredients? Would You double the recipe for two pans?

    Reply
  3. Tara

    July 21, 2018 at 7:45 pm

    5 stars
    This is such a wonderful recipe! I will be making it many more times. Thank you for sharing

    Reply
    • Kelly Roenicke

      July 24, 2018 at 11:02 am

      I’m so happy you love it! Thanks for letting me know!

      Reply
  4. Kortney

    October 21, 2017 at 5:23 am

    5 stars
    I’ve never tried pumpkin with chocolate. Actually I think I haven’t really ever tried sweet pumpkin treats. Looks like this needs to change and it can start with this cake!

    Reply
    • Kelly Roenicke

      October 21, 2017 at 4:36 pm

      I hope you like it!

      Reply
  5. Sharon

    October 20, 2017 at 11:44 am

    5 stars
    Yum, yum, yum! I love swirled quick breads because there are days I can’t decide what I like. How about both? Lol

    Reply
    • Kelly Roenicke

      October 21, 2017 at 4:39 pm

      Thank you!

      Reply
  6. Kristi Bowman

    July 07, 2012 at 3:53 pm

    OOPS, I wanted to add I also used WW Pastry Flour instead of all purpose. I think that’s it! :)

    Reply
  7. Kristi Bowman

    July 07, 2012 at 3:53 pm

    Just thought I’d leave another comment with an update. I made this cake, I don’t use oil so I replaced it with applesauce and it turned out really really good!! I also added Cacao Nibs, not necessary and probably didn’t change the taste a bit but added more nutrition. Good stuff, it’s a keeper!

    Reply
  8. Meeling

    July 06, 2012 at 9:48 am

    Yum! And with some coconut ice cream, I’m all over that!!

    Reply
  9. Jennifurla

    July 05, 2012 at 5:01 pm

    Looks like I could eat the whole thing!

    Reply
  10. Beth @ dot...in the city

    July 05, 2012 at 11:10 am

    Yum! Looks and sounds delish! I can wait to share with my friend who’s gluten free :)

    Reply
  11. Gina

    July 05, 2012 at 11:00 am

    Yum! I have a healthy-ish chocolate cake recipe I make that is also vegan. When you used the gluten free blend, did you add xanthan gum? I bought Bob’s gluten free flour blend and it said to add xanthan gum but I couldn’t find it at the store.

    Reply
  12. Kristi Bowman

    July 05, 2012 at 10:55 am

    I don’t often make sweets but this looks good, gonna give it a try!! Thank you!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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