Eggless Pumpkin Cake

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.  

WHAT DO YOU NEED TO MAKE A PUMPKIN CAKE WITHOUT EGGS?

• 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? 

1. First mix flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
2. Then, whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil and pumpkin puree.
3. Mix wet ingredients with dry ingredients until just combined.
4. Bake at 350º F for 40-45 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
5. Glaze with sugar glaze, salted caramel or chocolate ganache… enjoy! 

HOW TO STORE EGGLESS PUMPKIN CAKE

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CAN YOU FREEZE EGGLESS PUMPKIN CAKE? 

1. Let the eggless pumpkin cake cool completely.
2. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
3. 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.

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

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.

Author Oriana Romero

5 from 2 votes

Print Pin Rate

Dessert

American

cake, eggfree, Eggless, pumpkin

Prep: 15 minutes

Cook: 50 minutes

Total: 1 hour 5 minutes

Servings: 12

Calories: 417kcal

Ingredients

• 3 cups (420 gr) 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 gr) unsalted butter, melted
• 1 ½ cups (264 gr) brown sugar
• ½ cup (100 gr) granulated sugar
• ½ cup (130 gr) plain yogurt or sour cream
• ½ cup (120 ml) applesauce
• ¼ cup (60 ml) vegetable or canola oil
• 1 can (15 oz) pumpkin puree

Instructions

• Preheat oven to 350˚ F. Using 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.

Notes

MAKE AHEAD: You can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving.

 

STORE: to store you can cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.

 

FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.

 

Instead of pumpkin pie spice,​ you can use 1/2 teaspoon of ginger, cloves, nutmeg, allspice and 2 teaspoons of cinnamon.

 

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

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 417kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 303mg | Potassium: 274mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5877IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg

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