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Sugarfree marble pumpkin cake

Sugarfree marble pumpkin cake

Sugarfree marble pumpkin cake

Super easy
Preparation time: 20 min.
Baking time: 1 h.
14 porties

We're all familiar with marble cake and pumpkin cake. But how about a marriage between marble cake and pumpkin cake? That's what you get with this delicious sugarfree marble pumpkin cake by Iris, a talented vegan and sugar-free baker. It has a healthy base made with almond flour, coconut flour, and whole wheat flour. It's sugarfree thanks to the use of Steviala Kristal Sweet Vanilla and Steviala Ery-Pure! In addition, you can indulge in a slice of this delightful marble pumpkin cake without worries. Please note that due to the use of wheat flour, this marble pumpkin cake is not low in carbohydrates. However, you can choose to replace it with an additional 150% almond flour and extra binding agent if desired. In short, it's a wonderful recipe for everyone! So let's make it!


Sugarfree marble pumpkin cake

  • 100 grams Steviala almond flour
  • 60 grams Steviala coconut flour
  • 60 grams whole wheat flour
  • 15 grams baking powder
  • 1 teaspoon baking soda
  • 100 grams Steviala Ery-Pure
  • 60 grams Steviala Kristal Sweet Vanilla
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 340 grams pumpkin puree
  • 40 grams melted coconut oil
  • 4 teaspoons cinnamon
  • 1.5 teaspoons ginger
  • 0.5 teaspoon nutmeg (ground)
  • 0.5 teaspoon cloves (ground)
  • 1 teaspoon allspice (ground)
  • 3 tablespoons cocoa powder
  • 3 tablespoons hot coffee

Baking supplies

  • Cake pan (20, 22, or 25 cm)
  • Mixer
  • Mixing bowl
  • Baking paper


Making sugarfree marble pumpkin cake

First, preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) on the hot air setting. Then line your cake pan with a piece of baking paper. In a mixing bowl, combine the spices, almond flour, coconut flour, whole wheat flour, baking powder, baking soda, and sweeteners. Mix well. Then gradually add the wet ingredients to the dry mixture while stirring. Note that this is without the coffee. Next, mix until you have a homogeneous mixture. Then divide the batter into two equal parts. At las, add cocoa powder and coffee to one part and mix it well.

Now, alternate adding a few scoops of the white batter and then a few scoops of the cocoa batter into the cake pan. After all the batter is in the pan, briefly stir it with a skewer to create a marble effect. Furthermore, bake the sugarfree marble pumpkin cake for about 60 minutes in the oven. Once done, remove the cake from the oven and then let it cool completely outside the oven.

Nutritional values per portion

  • Calorieën: 137
  • Carbohydrates: 6.6
  • Fats: 10.8
  • Proteins: 5.7

What others say

  • Een héérlijke cake!

    Written by Hof.van.eten on 25-10-2023
    De beste suikervrije pompoencake die ik ooit at!
    Deze is smeuïg, vol van smaak en door de kruiden héél speciaal.
    Ik deelde deze op mijn foodblog (mét verwijzing naar hier uiteraard!)