Eggless Pumpkin Cake Recipe

Eggless Pumpkin Bundt Cake is delicious soft cake made with pumpkin puree, spices like cinnamon, ginger & nutmeg etc. This pumpkin cake is made without eggs & turns out absolutely soft and delightful.

In India, since you don’t get tinned pumpkin puree, I have made this cake with fresh homemade pumpkin puree (made from scratch). You can use store bought too. I was planning to post this pumpkin cake recipe since a long time & what could be the better time than Fall season or Halloween to post it :).

As more people are becoming health conscious these days, especially when it comes for kids, I have tried to use healthier baking alternatives in this pumpkin cake recipe. Instead of Maida or all purpose flour, I have used half APF & half wheat flour. The refined sugar is replaced with brown sugar. I otherwise also prefer using brown sugar as it makes the baked goods more moist.

The pumpkin puree is homemade with no preservative or added colours. I have added cinnamon, ginger & nutmeg powder in this cake. You can use readymade ‘Pumpkin spice blend’ too.

For those who are making pumpkin puree for the first time, I have shared the pressure cooker method for it in first step of the recipe. In India, we get two types of pumpkin – green & orange. I recommend using orange pumpkin as green one’s puree turns out yellowish in colour & you make not get that orange hue in your cake.

If you are in mood to make any savoury pumpkin recipe, then do try Khatta Meetha Kaddu or ‘Sweet-Sour Pumpkin Curry. It tastes yummy with Indian breads like Paratha & Pooris.

More eggless cake recipes:

I have uploaded a video for this recipe on Youtube too. If you prefer watching recipes, then don’t forget to subscribe to our channel ‘Kuch Pak Raha Hai’ :).

Youtube Video:

https://youtu.be/XNDEFDaNdfM

Hope you will like this easy delicious eggless pumpkin cake recipe !!

Ingredients:

Whole Wheat Flour (Aata) – 1/2 cup
All Purpose Flour (Maida)- 1/2 cup
Brown Sugar – 1/2 cup + 2 tbsp
Pumpkin Puree – 1/2 cup
Yoghurt (Curd) – 1/3 cup
Oil – 1/4 cup
Milk – 1/4 cup
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Vanilla Essence – 1/2 tsp
Cinnamon Powder – 1/8 tsp
Ginger Powder – 1/8 tsp
Nutmeg Powder – 1/8 tsp

Notes:

1. You can replace all purpose flour (maida) with equal amount of whole wheat flour for a healthier version.

2. Instead of brown sugar, you can use normal white sugar too

3. Sunflower Oil has been used in the recipe. You can use olive oil or any other colourless-odourless oil too.

4. Incase you are planning to dust some sugar or pour icing on cake, slightly decrease the quantity of sugar in batter as per your taste. This will make sure the cake does not turn out extra sweet.

4. If you are making this cake with whole wheat flour only then increase the quantity of milk by 1-2 tbsp as whole wheat flour absorbs more moisture.

Directions:

Step 1: How to make Pumpkin Puree

In this step we will be making pumpkin puree in pressure cooker. If you are using canned puree, skip this step.

I have taken orange pumpkin (approx 500 grams), cleaned it & scooped out all the seeds from it. In a pressure cooker, I added 3 cups of water & kept a steamer basket inside it. On this basket I placed this pumpkin & steamed it for 2 whistles & then simmered for 5minutes.

Once the pressure is released, take out the pumpkin & let it cool. Scoop out all the flesh using a spoon & blend it to make puree. We will be using 1/2 cup of this fresh home made pumpkin puree in our cake, so keep it aside for now.

Step 2:
In a mixing bowl, whisk together yoghurt & sugar till sugar is dissolved completely. Add pumpkin puree,vanilla essence & oil to it. Mix well. Keep this bowl aside.

Step 3:
Sieve together whole wheat flour, all purpose flour, baking powder, baking soda & all pumpkin spices. Keep it aside.

Step 4:
Set the oven for preheating at 170 degree Celsius. In the mean time, lets move to next step. Brush some oil inside bundt pan & dust flour on it. This ensures that our cake does not stick to the pan.

Step 5:
Start folding the sieved flour into the wet ingredients bowl gradually. Add milk little by little during folding. If you are making this cake using whole wheat flour only you may require 1-2 tbsp more milk.

Step 6:
Pour this batter in prepared cake tin & bake at 170 degree celsius for 30 minutes.

After 30 minutes check the inside of the cake using toothpick or knife. If it comes out clean the cake is ready, else bake for 2-3 minutes more. Bring it out of oven & after 10-15 minutes, invert it over a wire rack. Let the cake cool down completely on a wire rack.

Serving suggestion:

You can dust some sugar on it or pour vanilla glaze as shown in picture.

How to make Vanilla Icing?

Powdered Sugar – 1/2 cup
Milk – 1/2 tbsp
Vanilla Essence – 2 to 3 drops

Mix above ingredients well & drizzle over the cake using a spoon or piping bag.

Enjoy this delicious soft eggless pumpkin cake with a cup of hot chocolate or latte. Bon Appetit !!

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