Pumpkin Cake (No Eggs, Butter or Milk)
This easy pumpkin cake is so soft and fluffy. You won't be able to tell that it's eggless and dairy free.
Ingredients
- 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
Icing
- 1 cup powdered sugar
- 1-2 tbsp water, can also use milk or milk substitute
- splash of vanilla, optional
Instructions
- 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.
Notes
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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