This Eggless Pumpkin Cake is moist, fluffy, perfectly spiced, and absolutely delicious! Filled with all your favorite fall flavors, this cake is the perfect dessert for any occasion. The recipe includes step-by-step photos and lots of tips.
Egg-Free Pumpkin Cake Recipe Highlights
We are quite smitten with this Eggless Pumpkin Cake. The kids love everything pumpkin, so this cake is now on the regular rotation at our house in Fall.
Making this cake couldn’t be easier; this cake requires just 2 bowls and one spatula. The ingredients are all kitchen staples like flour, spices, butter, canned pumpkin puree, etc.
This Eggless Pumpkin Cake is soft, moist, and loaded with fall flavors. So, if pumpkin pie or pecan pie just isn’t your thing, this amazing Eggless Pumpkin Cake is a great alternative for your fall table.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1/2 teaspoon of ginger, cloves, nutmeg, allspice, and 2 teaspoons of cinnamon.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe
- Sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar.
- Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
- Applesauce: I use and recommend unsweetened applesauce (no sugar added).
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Canned pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
Overview: How to Make Eggless Pumpkin Cake Without Eggs
Step 1 – Mix Dry Ingredients
Mix flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
Step 2 – Whisk Together Wet Ingredients
Whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil, and pumpkin puree.
Step 3 – Combine Dry & Wet Ingredients
Mix wet ingredients with dry ingredients until just combined. Transfer batter to the prepared cake pan.
Step 4 – Bake
Bake at 350º F for 40-45 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
Step 5 Glaze (optional)
Glaze with sugar glaze, salted caramel, or chocolate ganache… enjoy!
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Other Cake Pans
2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. Baking times vary, so keep an eye on yours. The cake is ready when a toothpick inserted in the center comes out clean.
Sheet Cake: Pour batter evenly into a 9×13 inch baking pan. Same oven temperature, bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is ready when a toothpick inserted in the center comes out clean.
Storing & Freezing Instructions
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
- Let the eggless pumpkin cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Frequently Asked Questions
Yes, you can! Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Absolutely! To make this cake dairy-free, just substitute the butter and yogurt with plant-based alternatives. For baking, my fave dairy-free butter substitutes are Om Sweet Home Non-Dairy Butter Alternative, Miyoko’s Creamery Organic Vegan Butter, and Earth Balance Vegan Buttery Sticks.
Yes, you can, but keep in mind that the taste will be slightly different since butter adds an incredible amount of flavor.
You can use 2 teaspoons of ground cinnamon, 1/2 teaspoon of ginger, cloves, nutmeg, and allspice.
More Egg-Free Cake Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
- Easy Eggless Vanilla Pound Cake
- Eggless Lemon Cake
- Easy Eggless Strawberry Cake
- Best Eggless Cheesecake
- Eggless Carrot Cake
Recipe Card 📖
Eggless Pumpkin Cake
- 3 cups (420 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- ¾ cup (12 tablespoons / 170 g) unsalted butter, melted
- 1 ½ cups (300 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) plain yogurt or sour cream
- ½ cup (120 ml) applesauce
- ¼ cup (60 ml) vegetable or canola oil
- 15 oz (425 g) pure pumpkin puree
- Preheat oven to 350º F (180º C). Using a baking spray, generously grease a bundt cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In a second medium bowl, whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil, and pumpkin puree.
- Add wet ingredients to dry ingredients and whisk until smooth and well combined. The batter will be thick. Pour batter into prepared baking pan.
- Bake for 45-50 min, or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Allow cooling completely before glazing and serving.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in October 2019, the post content was edited to add more helpful information, no change to the recipe in September 2022.