Vegan chocolate pumpkin swirl loaf cake is a wonderful dessert to enjoy this autumn! So pretty to look at with its marble swirl, too!
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?
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!
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!
Recipe
Vegan Chocolate Pumpkin Swirl Loaf Cake.
A delicious seasonal dessert - vegan chocolate pumpkin swirl loaf cake is sure to be a crowd pleaser!
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
- ⅜ cup pumpkin puree
- ½ teaspoon vanilla extract
- â…› cup water
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
Make the chocolate batter:
- 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:
- 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:
- 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.
- 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.
- Allow to cool fully before slicing.
Nutrition
Calories: 367kcalCarbohydrates: 51gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 291mgPotassium: 86mgFiber: 4gSugar: 29gVitamin A: 1800IUVitamin C: 0.5mgCalcium: 24mgIron: 1.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
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A.z.o
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!!!
Gitanjali
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?
Tara
This is such a wonderful recipe! I will be making it many more times. Thank you for sharing
Kelly Roenicke
I’m so happy you love it! Thanks for letting me know!
Kortney
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!
Kelly Roenicke
I hope you like it!
Sharon
Yum, yum, yum! I love swirled quick breads because there are days I can’t decide what I like. How about both? Lol
Kelly Roenicke
Thank you!
Kristi Bowman
OOPS, I wanted to add I also used WW Pastry Flour instead of all purpose. I think that’s it! :)
Kristi Bowman
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!
Meeling
Yum! And with some coconut ice cream, I’m all over that!!
Jennifurla
Looks like I could eat the whole thing!
Beth @ dot...in the city
Yum! Looks and sounds delish! I can wait to share with my friend who’s gluten free :)
Gina
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.
Andrea
One of my favorite recipes but I made it years ago and then made it again today and I don’t remember the chocolate part being so liquidy? Is it supposed to be like that? I feel like I’m somehow doing something wrong.
Kristi Bowman
I don’t often make sweets but this looks good, gonna give it a try!! Thank you!