Pumpkin Cake (No eggs, No milk, No butter!)
Enjoy a moist and fragrant pumpkin cake made with pantry staples. Eggless, dairy-free, and ready in just 45 minutes!
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.