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.
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…
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. Â
EGGLESS PUMPKIN CAKE INGREDIENTS
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice – Instead you can use 1/2 teaspoon of ginger, cloves, nutmeg, allspice and 2 teaspoons of cinnamon.
- Unsalted butter
- Granulated sugar and brown sugar
- Yogurt or sour cream
- Applesauce
- Oil
- Canned pumpkin puree
HOW TO MAKE AN EGGLESS PUMPKIN CAKE WITHOUT EGGS?Â
- First mix flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- Then, whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil and pumpkin puree.
- Mix wet ingredients with dry ingredients until just combined.
- Bake at 350º F for 40-45 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
- Glaze with sugar glaze, salted caramel or chocolate ganache… enjoy!Â
STORE
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
FREEZEE
- 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.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven 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.Â
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time 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.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- 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
Eggless Pumpkin Cake
Equipment
IngredientsÂ
- 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 (264 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
InstructionsÂ
- 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.
- 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
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted October 2019, post content edited to add more helpful information, no change to the recipe in September 2021. Â
Bring back your passion for baking, even if you cannot use eggs!
