Marbled Pumpkin Snacking Cake
Amazing marbled pumpkin cake topped with a fluffy chocolate buttercream frosting. This easy, gluten-free pumpkin chocolate cake is baked with pumpkin puree, chocolate chips, and plenty of cozy spices for a fun fall dessert everyone will love!
Servings 16 servings
Calories 396cal
Ingredients
- 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 (20g) unsweetened cocoa powder
- ⅓ 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
- Preheat the oven to 350 degrees F. Line a 8x8 inch square baking dish with parchment paper and/or spray with nonstick cooking spray.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin, eggs, brown sugar, maple syrup, yogurt, melted butter, and vanilla until smooth and well combined.
- Add the dry ingredients: In the same bowl with the wet ingredients, add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Mix until well combined and smooth. (Do not worry about overmixing here!)
- Divide the batter in half; adding 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 the batters, mixing until combined and smooth.
- Layer the batters and marble: Use a medium cookie scoop to grab a scoop of the pumpkin batter and place in the pan, then alternate and scoop up some chocolate batter and place it next to the pumpkin batter at the bottom of the pan. Once the pan is completely covered with batter on the bottom you can gently shake/shimmy and tap the pan to settle the batter. Do not smooth it out just yet. Next, do an additional layer of each batter on top of the first marbled layer. Once you have used up all of the batter, you can tap and shake the pan, then smooth the top out with a spatula. Using a butter knife, gently swirl the mixture back and forth (in a zig-zag pattern) both vertically and horizontally. (I like to draw a few figure 8s in the batter and then be done with it.) Don’t go too crazy or the batter won’t look nice and swirled! Gently tap and shake the pan again to smooth out the batter.
- Bake the cake: Bake for 30 to 40 minutes until a tester comes out clean. Allow the cake to cool completely before frosting.
- Make the frosting: You can make HALF of the frosting as directed in the recipe. (Simply divide the ingredients in half!)
- Frost the cake: Add frosting to the top of the cake and evenly spread to the edges. Sprinkle mini chocolate chips all over the top. Cut into 12 or 16 slices and enjoy.
Notes
If you want to skip the frosting, you can! This cake is delicious with ¼ cup extra mini chocolate chips sprinkled on top before baking the cake too!
Nutrition
Serving: 1slice (with frosting) | Calories: 396cal | Carbohydrates: 36.4g | Protein: 6.9g | Fat: 27.2g | Saturated Fat: 12.7g | Fiber: 3.4g | Sugar: 27.1g