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.
Eggless Pumpkin Cake Recipe
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.
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?
- 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!
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 Basics 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.
- 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, and that will all affect 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
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 (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
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.
- 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
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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- Bundt Pan
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- Measuring Cups and Spoons Set
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- Kitchen Scale
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- Silicone Spatula
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Originally posted October 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
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 =)