With some homemade pumpkin puree lurking at the corner of my fridge, I decided to use it for making eggless pumpkin cake. The outcome was a moist, fluffy baked delight which melted in the mouth with every bite. Most cakes tend to turn dry after few days ā but not this cake. It remains moist throughout! With buttercream frosting for company, eggless pumpkin cake is bound to make your sweet tooth sing! Next time, Iām planning to swap refined sugar with brown sugar for a pleasant caramel flavors. This will surely make the sweet tooth sing louder!
Eggless Pumpkin Cake with Buttercream Frosting
Skill Scale: Easy
Ingredients
- pumpkin puree - 2 cups
- all-purpose flour - 2 cups
- butter - 1 stick, melted
- yogurt - 1/2 cup
- milk - 1 cup
- baking powder - 1 tsp
- baking soda - 1 tsp
- sugar - 3/4 to 1 cup
- vanilla extract - 2 tsp
Instructions
- Set oven to 350F.
- Put flour to a bowl.
- Add baking powder and baking soda. Mix well.
- Add sugar. Mix well
- Add melted butter.
- Add yogurt.
- Add milk.
- Add vanilla extractor.
- Stir well.
- Add pumpkin puree. Stir well.
- Coat the bottom of 9 in. round baking pan with non-stick cooking spray.
- Transfer to a baking pan.
- Add seed (optional).
- Bake 40 minutes until a toothpick inserted in the center comes out clean.
- Cool 10 minutes
- Remove from oven
- Cool completely
- Frost with buttercream frosting.
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wow looking delicious…
Thanks Sandhya. Your site is very nice. Keep it up! Please come here often to check the recipes and updates! Thanks!
Thanks for sharing this wonderful recipe. Due to diary/milk allergies, I used coconut milk and coconut yogurt in place of milk and yogurt. I also used Earth Balance Original Spread for butter (1/4 cup), and only put half a cup of sugar. The result is a vegan pumpkin cake that is not so sweet but moist and yummy!! Everyone loved it, including my picky kids!! Thanks!!
Hi there, so glad you liked it! You’re very welcome! Your suggestion sounds great.Thank you for letting me know. Thanks for stopping by!
I tried this and added pumpkin seeds and sunflower seeds for some crunch .Recipe was so good thanks
Farana, thank you so much for your comment! Glad to know that you liked it! š
Was wondering what to do with left one pumpkin…so mom boiled it..and said will mix with milk and sugar just…so looked up in Google and got your site…and suggested her try your recipe…she agreed and got things mixed and right in to oven..it is still in oven cooking…and giving ummmm tasty flavor…will comment more once it is ready..
Thanks a lot, Triund, for letting me know. Do let me know how it was?
hi…it was wonderful looking and with spongy inner and the taste was yummm…i was thinking of posting image of it but no option for that….anyhow your guidance was perfect….i love pumpkins….so this one will be in my list for next pumpkin season…. š
Hi Triund, glad to hear that you enjoyed this recipe! š Please do post your image to Facebook, Google+, Instagram, etc or via e-mail and I will add to the bottom of the recipe with your name. š