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
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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 starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
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
Leftovers
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Freeze
- 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
Equipment
Ingredients
- 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 pure
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
Made it for Thanksgiving. Everyone loved it, even those without egg allergies.
Hello Sheryl! That’s so wonderful to hear! I’m so glad it was a hit at Thanksgiving, and it’s awesome that even those without egg allergies loved it! Thank you for sharing your experience, and I hope it becomes a go-to for your future celebrations!
So thankful for you Oriana! Your recipes are a huge part of my family’s life! … This recipe did not disappoint, even when I looked at the cup of melted butter on my counter and realized that I literally baked this cake with NO BUTTER. And it still fluffed up and was lovely! A happy party surprise!
Hi Janine! Thank you so much for your kind words! ❤️ It makes me so happy to hear that my recipes have become a part of your family’s life. And wow, baking without butter but still getting a lovely, fluffy cake? That’s amazing! 🎉 I’m thrilled it was a happy surprise for your party! Thanks for sharing your experience, and happy baking for many more delicious moments ahead!
I needed an eggless pumpkin cake for a remembrance event for my pup who passed away (he ate canned pumpkin with his food and we ended up with extra cans) that my daughter could eat that has a severe egg allergy. I’ve since dubbed this cake in our household as Jacob’s Cake and have made it 5 times in the past three weeks. It’s a major hit with everyone who’s tried it. 10/10 recipe!
Hello Soulmeetsleo! Thank you so much for sharing this touching story. I’m truly honored that my recipe could be part of your remembrance for Jacob 🧡. I love that it’s now ‘Jacob’s Cake’ in your home—that’s just beautiful. And wow, five times in three weeks?! That warms my heart! Sending lots of love to you and your family, and thank you again for making this recipe part of such a special memory.
What’s the glaze you used here. Could you share
Hello Nona! I just used a simple sugar glaze – 1 cup powered sugar + 2 – 3 tablespoons of heavy cream or milk.
Definitely a great recipe, but way too sweet without editing it!
I halved both measures of sugar since we are not American and used sweetened applesauce (only stuff I had on hand) and it came out like a perfectly sweet bread. Just our preference, of course!
I had to bake for closer to an hour for this recipe and the cake was still a little bit doughy on the interior.
My family loved it with some sweetened condensed milk glaze!
Hello Bri! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
The cake turned out wonderful! As someone who has had an egg allergy their whole life, I so appreciate your blog! Thanks for all you do!
Hello Ashley! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
This cake turned out wonderfully. I subbed another 1/2 cup yogurt for the applesauce because my husband has a fruit allergy. My son has an egg allergy so always looking for new recipes.
Hello Jennifer! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi, can this cake be made into layered cake with cream cheese frosting?? Thank you
Hello Hetal! Yes, you can do that, just make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Oriana, I don’t think I can ever thank you enough!!! Another winning moment for me by baking this amazing Pumpkin Cake… Moist, so delicious and loved it to the last bite 😜🤩🤩… Hats off to your efforts for the brilliant recipes especially eggless ones… Hugs and love to you from each of us in my family who are raving about your recipes!!! ❤❤🤗🤗 Pics on Instagram and hopefully you get to see it sometime 😇
Hello Sudha! WOOHOO…So glad you enjoyed this, thanks so much for trying my recipe!
Hi there,
Ur eggless recipies are amazing. I have tried 2 recipies so far (banana cake n strawberry cake). Came out fantastic. Thank u so much. I can’t get pumpkin puree in a can. Can i make fresh pumpkin puree? If yes, how to make pumpkin puree from scratch?
Hello Eva! Yes… you can totally make your own pumpkin puree. Just cut your pumpkin in half, scoop out the seeds and most of the stringy bits. Bake at 400 degrees F for 45 to 60 minutes or until the flesh is pulling away from the skin. Let it cool completely and then puree with a food processor until smooth. Hope this helps!
Good morning Oriana:
I am a vegetarian and only bake eggless cakes and find them very easy to make and absolutely delicious. Thanks for all your minute details and making them come out perfect. My family and friends always enjoy all your cakes. Thank you thank you god bless love always Pushpa
Hi Pushpa! I am so glad my recipes are helpful to you. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! 🙂
Wondering what size pan is best if no bunt pan. Grandson is highly allergic to egg so want to try this for Thanksgiving.
Hello Nonna Mary! You can use a rectangular cake pan (9x13in), just to make sure to adjust the baking time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I had to let you know I’ve made this pumpkin cake three times now in 13×9 pan. My grandson loves loves it. It’s our favorite for holiday…..forget pies now??Thank you so much for letting my egg allergies grandson enjoy cakes. Now his daddy would like a chocolate banana eggless cake. Any ideas?? Thank you again. Nonna Mary
Hello Nonna Mary!! I’m delighted to hear that your grandson enjoyed this cake so much. I have an Eggless Banana Chocolate Chips Muffins recipe that you can adapt (https://mommyshomecooking.com/eggless-banana-chocolate-chips-muffins/). I suggest doubling the recipe and using all-purpose flour instead of whole wheat for a more cakey texture. Thanks so much for trying my recipe and for taking the time to come back and let me know! =)
Great. You are the master of baking. Thanks for sharing the recipe.
Hello Aditya! Awww…thanks so much! You are very kind. Make sure to reach out if you have any questions =)