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!
Servings: 6
Calories: 276kcal
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