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Eggless Pumpkin Cake over a cooling rack with sugar glaze

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
Keyword cake, eggfree, Eggless, pumpkin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 417kcal


  • 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


  • 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.


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


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