Closeup shot of egg free easy pumpkin cake served for breakfast in a rustic metal plate
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5 from 2 votes

Eggless Pumpkin Cake

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: continental
Servings: 6
Calories: 276kcal
Author: Harini

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 276kcal