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!
- 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.