This recipe for the easiest pumpkin cake is not only a breeze to make, but it also caters to those with dietary restrictions, as it’s free from eggs, milk, and butter! I remember stumbling upon this gem of a recipe during a cozy weekend at my grandmother’s house. She had a knack for whipping up the most delightful treats with minimal ingredients, often inspired by the crisp autumn air and the vibrant orange pumpkins we’d pick together.
One of the things I love most about this cake is its simplicity. It’s perfect for those moments when you want something sweet but don’t want to spend hours in the kitchen. Plus, the ingredients are likely already in your pantry. The combination of pumpkin puree and warm spices like cinnamon and pumpkin pie spice makes for a wonderfully fragrant and moist cake that feels like a hug in every bite.
If you’re feeling adventurous, there are a few variations you could try. For instance, you could add a handful of chopped nuts or chocolate chips to the batter for an extra bit of texture and flavor. Or, if you prefer a less sweet treat, you might reduce the sugar slightly or use a natural sweetener like coconut sugar. And while the cream cheese frosting is a classic choice, a simple dusting of powdered sugar or a drizzle of maple glaze would also be lovely.
This cake is not just a treat; it’s a versatile base that can be tweaked to suit your tastes and dietary needs. Whether you’re baking for a family gathering, a cozy night in, or just because you’ve got a craving for pumpkin, this recipe is sure to become a staple in your fall baking repertoire. Enjoy every slice with a cup of hot tea or coffee, and savor the flavors of the season!
Making the Easiest Pumpkin Cake
Ingredients
- 1 cup + 2 tablespoons all purpose flour (gluten free, if needed)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup sugar of choice (* See notes)
- 1/4 cup water
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 1/3 cup oil (canola, vegetable, or refined coconut oil)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup cream cheese frosting
Directions
- Set your oven to 350°F and grease a 9-inch cake pan, then put it aside.
- In a small bowl, whisk together the all purpose flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a larger bowl, mix the sugar, pumpkin puree, maple syrup, oil, vanilla extract, and water until smooth.
- Carefully fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared cake pan.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the cream cheese frosting.
FAQs:
Can I substitute the pumpkin puree with something else?
Yes, you can substitute the pumpkin puree with an equal amount of mashed sweet potatoes or applesauce. This will slightly alter the flavor and texture but still result in a delicious cake.
What type of sugar is recommended for this recipe?
You can use granulated sugar, brown sugar, coconut sugar, or even a sugar substitute like erythritol. Each type will slightly change the taste and texture of the cake, but all will work well.
Can I make this cake gluten-free?
Absolutely! Simply use a gluten-free all-purpose flour blend in place of the regular flour. Ensure that the blend contains xanthan gum or add 1/4 teaspoon if it does not.
Is it possible to use a different type of oil?
Yes, you can use any neutral-flavored oil such as canola, vegetable, or refined coconut oil. Avoid strong-flavored oils like olive oil as they might overpower the pumpkin flavor.
How should I store the leftover pumpkin cake?
Store the leftover pumpkin cake in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. If you wish to keep it longer, you can freeze it for up to 3 months.
Can I omit the cream cheese frosting?
Definitely, the cake will still taste great without the frosting. You can also top it with a simple glaze made from powdered sugar and a little water or milk, or enjoy it plain.
Pumpkin Cake (No eggs, No milk, No butter!)
Ingredients
- 1 cup + 2 tablespoons all purpose flour gluten free, if needed
- 1 teaspoon vanilla extract
- 1/4 cup water
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup sugar of choice * See notes
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons maple syrup
- 1/3 cup oil canola, vegetable, or refined coconut oil
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350F. Grease a 9-inch cake pan and set it aside.
- In a small bowl, mix together the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a larger mixing bowl, combine the sugar, pumpkin puree, maple syrup, oil, vanilla extract, and water. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the greased cake pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before frosting.
