Preheat oven to 350F degrees. Grease and flour a 12-cup bundt pan.
In a small bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until well mixed. Set aside.
2 ⅓ Cups Gluten Free 1-to-1 Flour Blend, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Pie Spice
Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until it resembles wet sand.
⅓ Cup Vegan Butter, 2 Cups Sugar
Add the oil and beat for another 2 minutes until it is fluffy.
½ Cup Olive Oil
Add the vanilla. Then add the eggs one at a time beating for 30 seconds between each addition.
1 teaspoon Vanilla, 4 Eggs
Turn the mixer to the lowest speed. Add half of the flour mixture, following by half of the milk and half of the pumpkin puree. Repeat with the remaining ingredients. Stir just until combined.
⅓ Cup Non Dairy Milk, 1 ¼ Cups Pumpkin Puree
In a small bowl, combine the cocoa powder and water. Whisk until it resembles chocolate sauce.
½ Cup Unsweetened Cocoa Powder, 7 Tablespoons Water
Add 2 cups of the pumpkin cake batter to the chocolate sauce and fold it together with a spatula until it is chocolate batter even in color.
to marble the cake
Scoop ⅓ cup of the pumpkin batter into the prepared bundt pan.
Follow with ⅓ cup of the chocolate batter placed directly on top of the pumpkin batter blob.
Repeat this process, alternating colors, and always placing the new blob of batter directly on top of the pile. The batter will naturally spread to fill the pan.
Bake the cake in the preheated oven for 50 minutes or until the top springs back when gently poked and the interior temperature measures 205F degrees.
Remove cake from oven and cool in the pan for 15 minutes.
Gently work your way around the edge of the pan, loosening the cake from the sides. Give the pan a couple of taps on the counter. Then cover the top with a wire cooling rack and flip it over to release the cake. Continue to cool completely before covering with ganache if using.
To make the ganache topping
Pour the chocolate chips into a heat safe bowl.
1 Cup Allergen Free Chocolate Chips
Heat the non-dairy creamer in a microwave safe dish for about 90 seconds.
⅔ Cup Non-Dairy Cream
Pour the hot cream over the chocolate chips and let them sit for 5 minutes. After they have sat, use a whisk to stir the mixture until all of the chocolate chunks are melted in and the chocolate is smooth.
Pour over the cooled cake. Top with sprinkles or mini chocolate chips.
Allergen Free Mini Chocolate Chips
Notes
STORAGE: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage (5-6 days) keep the cake in the refrigerator.