Marbled Pumpkin Snacking Cake Recipe

Introduction

This marbled pumpkin snacking cake combines the warm flavors of pumpkin spice with rich chocolate for a delightful treat. Perfect for cozy mornings or an afternoon pick-me-up, it’s moist, tender, and beautifully swirled with a luscious chocolate layer.

Ingredients

• 1 cup (240 grams) pumpkin puree
• 3 large eggs, at room temperature
• ½ cup (106g) packed brown sugar (or substitute coconut sugar)
• ¼ cup (78g) pure maple syrup
• ½ cup (113g) plain or vanilla Greek yogurt (2% or whole milk)
• 6 tablespoons (85g) salted butter (or melted and cooled coconut oil)
• 1 teaspoon vanilla extract
• 1 ¾ cup (196g) fine blanched almond flour
• 1 cup (95g) oat flour, gluten free if desired
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup unsweetened cocoa powder
• 1/3 cup (90g) mini chocolate chips
• ½ batch of Dad’s Chocolate Buttercream frosting
• 2 tablespoons mini chocolate chips (for topping)
• Flaky sea salt, for sprinkling on top

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8 inch square baking dish with parchment paper and/or spray with nonstick cooking spray.
2. Step 2: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, maple syrup, Greek yogurt, melted butter, and vanilla extract until smooth and well combined.
3. Step 3: Add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt to the wet ingredients. Mix until combined and smooth—don’t worry about overmixing.
4. Step 4: Divide the batter evenly into two bowls (about 1½ cups in one). Stir cocoa powder and ⅓ cup mini chocolate chips into one of the bowls until smooth.
5. Step 5: Using a medium cookie scoop, layer spoonfuls of pumpkin batter and chocolate batter alternately into the pan to cover the bottom. Shake and tap the pan to settle the batter. Repeat layering with the remaining batter. Smooth the top with a spatula.
6. Step 6: Use a butter knife to gently swirl the batter in a zig-zag or figure-eight pattern to create a marbled effect. Tap the pan again to smooth out the surface.
7. Step 7: Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
8. Step 8: Prepare half the quantity of Dad’s Chocolate Buttercream frosting as directed in the recipe. Spread evenly over the cooled cake, then sprinkle with mini chocolate chips and flaky sea salt.
9. Step 9: Cut into 12 or 16 slices and enjoy your marbled pumpkin snacking cake!

Tips & Variations

• Use coconut sugar instead of brown sugar for a subtle caramel flavor and a refined sugar alternative.
• For a dairy-free version, substitute Greek yogurt with coconut yogurt and use melted coconut oil instead of butter.
• If you prefer a more intense chocolate flavor, increase the cocoa powder to ⅓ cup and add an extra tablespoon of mini chocolate chips.
• To make the cake lighter, swap half the oat flour for whole wheat pastry flour.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let it come to room temperature before serving for best flavor. Leftover slices can be gently reheated in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

Can I make this cake gluten-free?

Yes, using gluten-free oat flour will keep this cake gluten-free. Make sure all your ingredients, especially baking powder, are certified gluten-free if needed.

Marbled Pumpkin Snacking Cake Recipe

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This Marbled Pumpkin Snacking Cake is a moist, flavorful treat combining the warm spices of pumpkin with a decadent chocolate swirl. Featuring a blend of almond and oat flours, this cake offers a deliciously tender texture with a perfectly balanced sweetness from brown sugar and maple syrup. Ideal for fall snacking or dessert, it’s topped with a rich chocolate buttercream, mini chocolate chips, and flaky sea salt for a hint of savory contrast.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet ingredients

• 1 cup (240 grams) pumpkin puree
• 3 large 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 whole milk are great)
• 6 tablespoons (85g) salted butter (or melted and cooled) coconut oil
• 1 teaspoon vanilla extract

Dry ingredients

• 1 ¾ cup (196g) fine blanched almond flour
• 1 cup (95g) oat flour, gluten free if desired
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground 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 top

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8 inch square baking dish with parchment paper or spray it with nonstick cooking spray for easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, maple syrup, Greek yogurt, melted butter, and vanilla extract until the mixture is smooth and well combined.
3. Add Dry Ingredients: Add almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt into the wet ingredients. Mix thoroughly until smooth, ensuring all ingredients are well incorporated without worrying about overmixing.
4. Divide and Add Cocoa: Split the batter evenly into two bowls. To one bowl, stir in the cocoa powder and mini chocolate chips until combined and smooth.
5. Create Marble Layers: Using a medium cookie scoop, alternate scooping the plain pumpkin batter and chocolate batter into the prepared pan to cover the bottom layer. Gently tap and shake the pan to settle the batter without smoothing it out. Repeat by adding a second layer of alternating batters on top. After all batter is used, tap and shake again, then smooth the top with a spatula. Use a butter knife to gently swirl the batters together in a zig-zag or figure-eight pattern to create a marbled effect without overmixing.
6. Bake the Cake: Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
7. Prepare Frosting: Make half the amount of Dad’s Chocolate Buttercream as per the original recipe instructions, dividing ingredient quantities by two.
8. Frost and Garnish: Spread the chocolate buttercream evenly over the cooled cake. Sprinkle with mini chocolate chips and flaky sea salt for a finishing touch. Cut into 12 to 16 slices and serve.

Notes

• You can substitute brown sugar with coconut sugar for a different sweetness profile.
• Use gluten-free oat flour if you prefer a gluten-free version.
• Make sure eggs and yogurt are at room temperature for better batter consistency.
• Gently swirl the batter to create a pretty marble pattern without blending it too much to avoid losing contrast.
• Allow the cake to cool fully before frosting to prevent melting or sliding of the buttercream.
• Store leftovers covered in the refrigerator and bring to room temperature before serving for best texture.

Keywords: Pumpkin cake, marbled cake, fall dessert, pumpkin snacking cake, chocolate swirl cake, gluten-free option, vegan buttercream substitution