Because I’ve been pumpkin crazy and I’ve been trying to turn everything into pumpkin, after I made the eggless custard cake, I immediately had plans to try to make a pumpkin version.
I originally planned to make a pure pumpkin cake without the spices. But the taste wasn’t exactly to my liking, so I think a little cinnamon is necessary.
This cake came out soft and almost melts in your mouth thanks to the custard powder The custard powder which is available on Amazon. The pumpkin version is a little more dense and I prefer the original more, but this was still tasty.
It’s a nice simple cake that goes well with a cup of tea or coffee. Sometimes simple is best and it’s something you can whip up quickly. I really like the dark yellow orange color too.
Eggless Pumpkin Custard Cake
1 1/2 cups all purpose flour
3/4 cup vanilla flavored custard powder
2 1/4 tsp baking powder
3/4 cup sugar
1/2 tsp vanilla extract
150 gm butter (softened)
3/4 cup milk (I used fat free)
1/2 cup pumpkin puree
1 tsp cinnamon
1. Preheat the oven to 350F. Grease and flour a small bundt pan.
2. Whisk all the dry ingredients together in a bowl. Add the vanilla, pumpkin, milk and butter and mix well until smooth.
3. Pour into the prepared pan and bake about 35-40 minutes, until toothpick inserted comes out clean.
Adapted from Tasty Treats