Eggless Pumpkin Spice Cake is a delicious cake made with homemade pumpkin puree and is super soft, perfect with a cup of coffee.
Making pumpkin puree at home is quite easy. Slice the pumpkin in half, scoop out the seeds, place the cut side down on a baking tray and bake at 200C for 60-80 minutes. Remove the pulp from the skin and grind until it is fine. Store in small boxes in freezer. For a small pumpkin, I got three boxes full of puree.
Using pumpkin spice powder in the recipe adds so much flavour to the final cake. You can easily source it from Amazon. I also add cinnamon along with the pumpkin spice. But it is completely optional. Add it if you love cinnamon in bakes.
The recipe makes an 8″ round cake or 7″ square cake. If planning to make half the batch, then go for 6″ round or 5″ square tin. If doubling the quantity, use 10″ round or 9″ square.
As the batter has pumpkin puree in it, it takes some extra time to bake. So keep watch on the cake. It might take five minutes extra than a regular cake of the same size. Baking at 160C will give you a nice flat top.
As the cake is oil based, it is going to be really tender when it comes out of oven. So give it some time to cool and firm up. Don’t handle the cake with your hands. Always use a plate or wire rack to flip the cake out.
Eggless Pumpkin Spice Cake
Ingredients
- 200 g Maida/ All-purpose flour
- 150 g Brown Sugar powdered
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Cinnamon
- 1 tsp Pumpkin Spice Powder
- 225 g Pumpkin Puree
- 120 ml Refined Oil
- 100 g Curd
- Vanilla
- Almond Flakes
Instructions
- Preheat oven to 160C.
- Grease and line an 8” round cake tin and keep it ready.
- In a bowl, combine the dry ingredients- maida, baking powder, baking soda, powdered sugar, pumpkin spice and cinnamon. Use a whisk to mix them well.
- In another bowl, combine pumpkin puree, oil, curd and vanilla and whisk until they are combined.
- Pour the wet ingredients into the dry ingredients and whisk well.
- Use a spatula to fold in the batter.
- Transfer to the prepared cake tin and add some almond flakes on top.
- Bake in preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Cool for ten minutes on a wire rack.
- Then transfer the cake out of the tin and let it cool completely.
- Slice it up and serve.
