Go Back
sliced egg-free pumpkin bundt cake over a cooling rack.
Print

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 417kcal

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 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.

Notes

 
Make-Ahead: You can make the entire cake ahead of time. Cover the cooled cake and store it a room temperature for up to 2 days. 
Store: Cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
Freeze: Baked cake can be frozen for up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
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 9x13 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. 
Extra 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 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 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