Marbled Pumpkin Cake with Fluffy Chocolate Buttercream (gluten-free!)

Pumpkin Week could also be over however the pumpkin celebration doesn’t cease right here at AK. Especially after I simply so occurred to whip up a model new snacking cake for your whole fall baking adventures.

This lovely, gluten-free marbled pumpkin cake is a type of desserts you’ll dream about for DAYS after making. It’s loaded with warming spices, wealthy cocoa, and actual pumpkin puree, and I needed to go all in with the fluffiest chocolate buttercream frosting.

TBH its completely scrumptious with or with out the frosting, so that you do you relating to this cake! Share it for any upcoming birthdays or holidays — everybody shall be begging you for this recipe.

FREE Pumpkin Recipe E-Book

Everything you’ll must make this marbled pumpkin cake

Yes, pumpkin and chocolate belong collectively, and sure, this lovely, gluten-free chocolate pumpkin cake shall be your new fav approach to get pleasure from these flavors. Here’s what you’ll must make it:

Pumpkin: be happy to make use of store-bought pumpkin puree, or make your personal from a recent pumpkin utilizing this tutorial!
Eggs: you’ll want 3 eggs to assist the cake bake up.
Sweetener: we’re sweetening this cake with each brown sugar and maple syrup for that yummy molasses taste.
Moisture: this cake will get its fudgy texture from a bit Greek yogurt and melted butter. Feel free to make use of vanilla or plain Greek yogurt (entire milk or 2% yogurt are nice).
Flours: we’re utilizing a mixture of positive blanched almond flour and oat flour to maintain the cake gluten-free. I really like the feel that this flour mixture offers.
Spices & baking staples: you’ll add pumpkin pie spice, ground cinnamon, salt, and vanilla extract for taste, plus baking powder AND baking soda to assist the cake bake up.
Chocolate: get that marbling impact by mixing unsweetened cocoa powder and mini chocolate chips into half of the batter.

Jazz it up with a luscious frosting

Yes, this marbled pumpkin cake is unimaginable by itself, however I like to get additional by topping it with my Dad’s well-known Chocolate Buttercream Frosting. It’s infused with a bit cooled, brewed espresso to actually carry out the chocolate flavors.

I additionally like so as to add extra mini chocolate chips and flaky sea salt (as a result of OMG it’s good).

Optional ingredient substitutions

As all the time, please comply with the recipe as directed in order that the cake seems completely each time! There are a few simple swaps you can also make with none issues:

For the brown sugar: be happy to make use of coconut sugar as a substitute. Otherwise, you may discover ways to make your personal brown sugar right here!
For the butter: you may simply swap the butter for vegan butter or coconut oil.

Can I make it dairy-free or vegan?

Please be aware that I’ve not examined these swaps on this chocolate pumpkin cake, so strive them at your personal danger and let me know within the feedback the way it goes!

To make dairy-free: use dairy-free yogurt, vegan butter or coconut oil, and dairy-free chocolate chips within the cake itself, then use vegan butter and dairy-free milk within the frosting.
To make vegan: use 3 flax eggs instead of the common eggs, then comply with the dairy-free elements.

How to make a marbled cake

I do know the “marbling” on this pumpkin chocolate cake makes it look additional fancy, but it surely’s simpler to do than you suppose!

Make the pumpkin batter. You’ll start by making the total pumpkin cake batter, then evenly dividing the batter into 2 separate mixing bowls.
Add the chocolate. Mix the cocoa powder and chocolate chips into ONE of the bowls of pumpkin cake batter.
Layer the batters. Use a cookie scoop to scoop up the pumpkin batter and drop it into your cake pan, then do the identical with the chocolate batter and drop it subsequent to the pumpkin batter. Once the batter has lined the underside, shimmy the pan in order that the batter settles, then do an extra layer of each batters and use a spatula to easy the highest.
Gently swirl. Use a butter knife to attract a couple of determine 8s within the batters to swirl them (only a few!) then gently faucet and shimmy the pan to settle the batter earlier than baking.

Storing & freezing tips

To retailer: I like to recommend storing this marbled pumpkin cake in an airtight glass container the fridge for as much as 5 days.
To freeze: let the cake cool, go away the frosting off, after which wrap it effectively in plastic wrap and aluminum foil. Place the total cake in an hermetic container or zip-top freezer bag. To serve it, thaw the cake within the fridge in a single day, then let the cake come to room temp earlier than including the frosting and serving it.

Tools you’ll want

Get all of my fav kitchen tools here!

More pumpkin treats you’ll love

Get all of my pumpkin recipes right here, and my dessert recipes right here!

I hope you’re keen on this marbled pumpkin snacking cake! If you make it remember to go away a remark and a score so I understand how you appreciated it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Marbled Pumpkin Snacking Cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Serves16 servings

Amazing marbled pumpkin cake topped with a fluffy chocolate buttercream frosting. This simple, gluten-free pumpkin chocolate cake is baked with pumpkin puree, chocolate chips, and loads of cozy spices for a enjoyable fall dessert everybody will love!

Ingredients

Wet elements
1 cup (240 grams) pumpkin puree
3 giant eggs, at room temperature
½ cup (106g) packed brown sugar (or sub coconut sugar)
¼ cup (78g) pure maple syrup
½ cup (113g) plain or vanilla Greek yogurt (2% or entire milk are nice)
6 tablespoons (85g) salted butter (or melted and cooled) coconut oil
1 teaspoon vanilla extract
Dry elements
1 ¾ cup (196g) positive blanched almond flour
1 cup (95g) oat flour, gluten free if desired
2 teaspoons pumpkin pie spice
1 teaspoon floor cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Mix-ins
¼ cup unsweetened cocoa powder
1/3 cup (90g) mini chocolate chips
Frosting and topping
½ batch of Dad’s Chocolate Buttercream
2 tablespoons mini chocolate chips
Flaky sea salt, for sprinkling on prime

Instructions

Preheat the oven to 350 levels F. Line a 8×8 inch sq. baking dish with parchment paper and/or spray with nonstick cooking spray.
Mix the moist elements: In a big bowl, whisk collectively the pumpkin, eggs, brown sugar, maple syrup, yogurt, melted butter, and vanilla till easy and effectively mixed.
Add the dry elements: In the identical bowl with the moist elements, add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Mix till effectively mixed and easy. (Do not fear about overmixing right here!)
Divide the batter in half; including half of the batter to a separate medium bowl (about 1 ½ cups of batter). Stir in cocoa powder and ⅓ cup chocolate chips into one of many batters, mixing till mixed and easy.
Layer the batters and marble: Use a medium cookie scoop to seize a scoop of the pumpkin batter and place within the pan, then alternate and scoop up some chocolate batter and place it subsequent to the pumpkin batter on the backside of the pan. Once the pan is totally lined with batter on the underside you may gently shake/shimmy and faucet the pan to settle the batter. Do not easy it out simply but. Next, do an extra layer of every batter on prime of the primary marbled layer. Once you’ve used up all the batter, you may faucet and shake the pan, then easy the highest out with a spatula. Using a butter knife, gently swirl the combination forwards and backwards (in a zig-zag sample) each vertically and horizontally. (I like to attract a couple of determine 8s within the batter after which be achieved with it.) Don’t go too loopy or the batter gained’t look good and swirled! Gently faucet and shake the pan once more to easy out the batter.
Bake the cake: Bake for 30 to 40 minutes till a tester comes out clear. Allow the cake to chill fully earlier than frosting.
Make the frosting: You could make HALF of the frosting as directed within the recipe. (Simply divide the elements in half!)
Frost the cake: Add frosting to the highest of the cake and evenly unfold to the perimeters. Sprinkle mini chocolate chips everywhere in the prime. Cut into 12 or 16 slices and luxuriate in.

Recipe Notes

If you wish to skip the frosting, you may! This cake is scrumptious with ¼ cup additional mini chocolate chips sprinkled on prime earlier than baking the cake too!