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vegan chocolate pumpkin loaf cake

Vegan Chocolate Pumpkin Swirl Loaf Cake.

Kelly Roenicke
A delicious seasonal dessert - vegan chocolate pumpkin swirl loaf cake is sure to be a crowd pleaser!
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Dairy Free, vegan.
Servings 8
Calories 367 kcal

Ingredients
  

For the chocolate batter:

For the pumpkin batter:

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
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