Last updated on March 7th, 2019
Easy pumpkin cake recipe that you can make in an hour with one bowl. This egg free pumpkin cake is a real treat for all pumpkin lovers. The mild pumpkin flavor shines through the cake and makes it very delicious. And you need just a bowl and whisk to make this cake, super easy!
I made this delightful pumpkin cake last week for our breakfast. Yep, I sometimes bake such wholesome and rustic cakes for breakfast.
Made with whole wheat flour, olive oil, homemade pumpkin puree and handful of seeds this cake is really nutritious and we are having cake for breakfast 🙂 What fun 🙂
This pumpkin cake recipe is nothing like what you will find across the internet. This recipe is clean, no frills and no fancy ingredients. It is not overly sweet and not laden with frosting. So you think may be this cake is boring? I urge you to try it out to know how good it is.
Pumpkin Cake Ingredients
The key ingredient for this pumpkin cake recipe is pumpkin puree. I have used homemade pumpkin puree here which you can easily replace with canned puree.
In this recipe, I have used whole wheat flour completely. Whole wheat flour does make the cake a bit dense but very hearty. For lighter cake you can use plain flour or cake flour. You can use a mix of plain and wheat flour also.
I have used light olive oil here. You can use any cooking oil or melted butter too. using oil makes the cake very moist though.
Use fresh thick yogurt that is not sour.
Seeds and Nuts
I have used just a handful of chopped almonds, sunflower seeds and pumpkin seeds. Use whatever seeds you prefer.
As in most of my recipes I have used raw cane sugar here. Other options for you are regular white sugar, coconut sugar, palm sugar or powdered jaggery
How To Make Pumpkin Puree For Cake?
To make pumpkin puree at home, peel and chop pumpkin into big chunks. Steam cook the pumpkin cubes for 8-10 minutes. Let cool and puree it. Measure and use as required in the recipe.
How To Make Egg Free Pumpkin Cake?
To make easy pumpkin cake recipe preheat oven at 180 C or 350 F.
Combine pumpkin puree, oil and yogurt in a bowl. Add vanilla and mix well. Sift the whole wheat flour, salt, baking powder and soda over the wet ingredients. Mix gently to make the batter. Throw in the preferred nuts and seeds. Fold gently. Pour into a greased cake tin and bake for 35-45 minutes. Let cool for 20 minutes before slicing.
Can We Make Vegan Pumpkin Cake?
To make this pumpkin cake vegan you can either replace curd with pumpkin puree or use cashew curd instead.
Do try this super easy to make egg free pumpkin cake with this step by step recipe. This is a wonderful cake that is
- easy to make
- soft and moist
- very light
- delicious and flavorful
- no frills and fancy ingredients
Top Tips To Make Best Pumpkin Cake
Use fresh and well grown pumpkin to make puree for this cake
If using store bought puree, try and use unsweetened pumpkin puree
Do not over mix the batter.
This oil based cake stays moist in refrigerator for 2-3 days. You can reheat the leftover cake for 8-10 minutes before serving.
More Egg Free Cake Recipes For You
How To Make Pumpkin Cake Step by Step Recipe
Preheat oven to 180 C or 350 F. Grease and dust a baking loaf tin.
Combine pumpkin puree, olive oil and yogurt into a mixing bowl. Whisk until well combined, light and creamy.
Sift whole wheat flour, baking powder, baking soda and salt directly over the wet ingredients. Mix well yet gently. Do not over mix the batter.
Add chopped almonds, sunflower seeds and pumpkin seeds. Fold the nuts gently into the batter.
Pour the batter in the greased tin. Bake in the preheated oven for 35-45 minutes.
Let cool for 20 minutes, slice and serve as required.
Eggless Pumpkin Cake Recipe
Easy pumpkin cake recipe that you can bake in a hour with just a bowl and whisk. This eggfree pumpkin cake recipe is no frills, so flavorful and delicious!
- 1 cup pumpkin puree unsweetened
- 1/2 cup plain yogurt
- 1/3 cup light olive oil
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup copped almonds
- 2 tablespoons mixed seeds sunflower seeds, pumpkin seeds
- Preheat oven to 180 C or 350 F. Grease and dust a baking loaf tin.
Combine pumpkin puree, olive oil, sugar and yogurt into a mixing bowl. Whisk until well combined, light and creamy.
- Sift whole wheat flour, baking powder, baking soda and salt directly over the wet ingredients. Mix well yet gently. Do not over mix the batter.
- Add chopped almonds, sunflower seeds and pumpkin seeds. Fold the nuts gently into the batter.
- Pour the batter in the greased tin. Bake in the preheated oven for 35-45 minutes.
- Let cool for 20 minutes, slice and serve as required.