Kirbie's Cravings

Pumpkin Cake (No Eggs, Butter or Milk)

This pumpkin cake is so fluffy and moist. It’s eggless and dairy-free and can be made with pantry ingredients. It’s also a very easy, one-bowl recipe. You don’t need a mixer to make this cake!
a slice of pumpkin cake on small white plate.

I am so in love with this pumpkin cake. It’s so soft and fluffy. I didn’t miss the eggs or dairy at all. This may be the only type of cake I make from now on and I’ll save my eggs for something else.

Cake Texture

The texture of this cake is very similar to a standard cake. I don’t think you will be able to tell that it doesn’t contain eggs.

The cake is fluffy, but the crumb isn’t too loose. You can serve it as sheet cake or use it for making a layered cake.
a slice of cake on a plate.

Frosting Ideas

Usually I would whip up a cream cheese frosting to go with pumpkin cake but since the cake is dairy-free, it didn’t seem right to pair with a frosting that does require dairy. To keep things very simple and dairy free, I did a simple icing for this cake using just icing sugar and water. Other frosting ideas:

  • If you don’t need the cake to be dairy-free, then a cream cheese frosting would go great with this cake.
  • If you are looking for a lighter frosting, a whipped cream frosting also pairs well with this cake.
  • Another very simple topping would be to sprinkle the cake with cinnamon and sugar.
  • Chocolate ganache also would work.
  • Or a dairy-free chocolate frosting.

All my frosting recipes are linked in the notes of the recipe card.
pieces of cake.

More Easy Eggless Cakes

Pumpkin Cake (No Eggs, Butter or Milk)

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
This easy pumpkin cake is so soft and fluffy. You won't be able to tell that it's eggless and dairy free.
5 from 11 votes


  • 1 ½ cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 1/3 cup oil canola, vegetable or olive
  • 1 tsp vanilla
  • 2 tsp vinegar white or apple cider
  • 1 cup water


  • 1 cup powdered sugar
  • 1-2 tbsp water can also use milk or milk substitute
  • splash of vanilla optional


  • Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
  • Add flour, sugar, cinnamon, baking soda, baking powder, and salt into a large bowl. Whisk together until evenly combined.
  • Add in pumpkin, oil, vanilla, vinegar, and water. Whisk until batter is smooth and evenly mixed.
  • Pour batter into prepared pan. Bake for about 40-45 minutes or until a toothpick inserted comes out clean.
  • While cake is cooling, add powdered sugar to a medium bowl. Add water in a little at a time, stirring after each addition, until icing reaches desired consistency. Spread icing over cake before serving.


  • You can bake this cake in a 9 x 9 inch pan but your cake will be a little thinner and will likely need less baking time.
  • Since the cake is made with pantry staples and is dairy-free, I chose to serve the cake with a very simple icing. However, there are many other frostings you can use with this cake.
  • You can find my cream cheese frosting here (I recommend doubling it and don't add any milk to thin it out).
  • Chocolate Ganache Frosting
  • Cinnamon Sugar Topping
  • Chocolate Frosting (Dairy Free)
  • Whipped Cream Frosting
  • Estimated nutrition is for the cake without frosting.


Serving: 1slice, Calories: 182kcal, Carbohydrates: 30g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 204mg, Fiber: 1g, Sugar: 17g, NET CARBS: 29

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

36 comments on “Pumpkin Cake (No Eggs, Butter or Milk)”

  1. Came out so soft and moist….my teen kids loved it….perfect recipe

  2. This is awesome. It’s so good that I’ve made it multiple times since I found it and will be making it again this week. I’ve found that swapping the sugar for brown sugar is a really nice way to change it up too. It’s become my go to for last min pot lucks.

  3. I made this cake last year for a birthday. It was a hit. The maple cream cheese icing I made really complemented the pumpkin ? flavour of the cake.

  4. Can I freeze this cake?

    • We haven’t tried freezing it, but it should work. Just make sure it’s completely cool before freezing – also, you might want to wait to frost it after it’s thawed to room temperature.

  5. I’ve looked into so many eggless and milkless recipes and this one…. Let me tell you I’ve got so many people making requests. My all time favorite recipe!!

  6. I’ve tried other egg free desert recipes in the past and have never been able to finish them, but not this! I am now going on my third time making this cake. I can’t believe it’s vegan with how fluffy it is. Even my picky roommate loves it. It also seems to calm my IBS flare ups, so thank you!!!

  7. I had to make something egg-free for my son’s school and also I’m not a baker! So happy I found this recipe because it was so easy and came out delicious. I doubled the recipe and made it in a 9×13 pan and it worked great. I think if I make it again I’d use a bit less sugar, but I’m sure my son’s pre-school will love it!

  8. This recipe got raves from our dinner guests. Made it exactly as stated with a dairy free cream cheese frosting (used Daiya plant based cream cheese, Earth Balance, and powdered sugar), and sprinkled the top with Watkins vanilla powder and Watkins Chai Spice blend to make it look pretty. This recipe is a keeper! 

  9. It was very nice

  10. I baked this cake for the first time and used this recipe. It turned out wonderful!! Great taste and texture!!

  11. Can I use whole wheat flour instead of all purpose flour ?

    • Whole wheat flour will change the texture of the cake – most likely will make it denser, so we don’t recommend using it.

  12. I made it tonight and highly recommend. Amazing how moist this cake was without eggs. 

  13. Just WOW! One of the easiest recipes I’ve followed and it’s delicious. It’s so soft and moist and flavourful. I took it down a couple notches on the sugar and it was still so good. Will be making again this week for Thanksgiving. Thanks!

  14. I LOVE this recipe. I have a lot of food intolerances due to an auto immune disease so this cake is perfect for my restrictions. I wanted to confirm that it does come out great using a 1 to 1 gluten free all purpose flour blend. I use pure, mashed sweet potato in place of the pumpkin. I also use pure, granulated maple sugar in place of the white sugar and use less than half of the recommend amount (I have to be really careful about my sugar intake). Instead of a glaze or frosting, I drizzle pure maple cream over the top of the cake. If making gluten free I suggest sifting the flour before mixing with other dry ingredients and letting the batter rest at least ten minutes before baking. Thank you for this recipe!

  15. Delicious, thank you for this wonderful recipe, hard to believe it’s eggless and dairy free! I made double the amount in 2 x 8 inch round tins. I added some pecan nuts and with the creamy cheese frosting it was a hit with everyone.

  16. I have a vegan son home for Thanksgiving and we have well over 100 lb of winter squash from the garden. This is the second vegan cake I have made and once again I was happily rewarded with a really nice cake. Great texture and light, not dense. I had previously cooked some winter squash and froze it, then thawed it and used 1/2 cup. I did add a bit of dried ginger and a dash of nutmeg. I used oat milk instead of water and a heaping tablespoon of cocoa powder to only one cup of powdered sugar for a thin, nice icing. Will print this one out for the file next to the “wacky cake” recipe for a chocolate vegan alternative.

  17. Have you doubled the recipe? 13×9 pan?

  18. Can you substitute pumpkin with any other purée and get the same results?