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Marbled Pumpkin Snacking Cake Recipe

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4.5 from 81 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/marbled-pumpkin-snacking-cake-recipe/