The Best Eggless Pumpkin Cake

Egg-Free Pumpkin Cake Recipe Highlights

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. This Eggless Pumpkin Cake is soft, moist, and loaded with fall flavors. 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.

Step 2 – Whisk Together Wet Ingredients

Whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil, and pumpkin puree.

Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1/2 teaspoon of ginger, cloves, nutmeg, allspice, and 2 teaspoons of cinnamon.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipeSugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar.Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.Applesauce: I use and recommend unsweetened applesauce (no sugar added).Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Canned pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.

Overview: How to Make Eggless Pumpkin Cake Without Eggs

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Mix flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.

Step 3 – Combine Dry & Wet Ingredients

Mix wet ingredients with dry ingredients until just combined. Transfer batter to the prepared cake pan.

Step 4 – Bake

Bake at 350º F for 40-45 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.

Step 5 Glaze (optional)

Glaze with sugar glaze, salted caramel, or chocolate ganache… enjoy!

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. 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.

Other Cake Pans

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 9×13 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.

Storing & Freezing Instructions

Leftovers

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

Freeze

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

More Egg-Free Cake Recipes You’ll Love!

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