Simple Pumpkin Spice Cake Without Eggs

Here is my favorite pumpkin spice cake recipe, made without eggs, with warm fall spices, pumpkin puree, and a moist, tender crumb that no one will guess is egg-free.

This pumpkin cake is perfect for anyone with egg allergies or when you’re out of eggs but still want to enjoy a cozy fall dessert. I love making this during pumpkin season because it fills the whole house with the smell of cinnamon and nutmeg.

What Kind of Pumpkin Puree Should I Use?

For this cake, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie mix, which already has spices and sugar added. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work perfectly. If you’re feeling ambitious, you can definitely make your own by roasting a sugar pumpkin and pureeing the flesh, though the canned version is much more convenient and gives consistent results. Just give the can a good stir before measuring since the puree can sometimes separate a bit.

Options for Substitutions

This eggless cake is already pretty accommodating, but here are some swaps you can make:

• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed. For a healthier twist, try replacing up to half the flour with whole wheat pastry flour.
• Granulated sugar: Brown sugar works great here and adds extra moisture – use the same amount. You can also try coconut sugar or reduce to 3/4 cup if you prefer less sweetness.
• Pumpkin pie spice: Don’t have the blend? Mix 1 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and a pinch of cloves. You can also just use cinnamon alone if that’s all you have.
• Vegetable oil: Melted coconut oil, melted butter, or even unsweetened applesauce work as replacements. If using applesauce, you might need to bake a few extra minutes.
• White vinegar: Apple cider vinegar or lemon juice both work perfectly fine here – they’re just helping the cake rise and stay tender.
• Pumpkin puree: This is pretty essential for the flavor, but in a pinch you could use mashed sweet potato or butternut squash puree. Just make sure it’s not the sweetened pie filling version.

Watch Out for These Mistakes While Baking

The biggest mistake when making eggless pumpkin spice cake is overmixing the batter, which can lead to a tough, dense cake instead of the light, fluffy texture you want – mix just until the ingredients are combined and no dry flour streaks remain.

Make sure you’re using pure pumpkin puree and not pumpkin pie filling, as the pie filling already contains spices and sugar that will throw off your recipe’s balance.

Don’t skip the vinegar, even though it seems odd – this ingredient reacts with the baking soda to create the lift that eggs would normally provide, so measure it carefully and add it at the right time.

Finally, resist the urge to open the oven door during the first 25 minutes of baking, as eggless cakes are more delicate and the temperature drop can cause your cake to collapse or bake unevenly.

What to Serve With Pumpkin Spice Cake?

This cake is perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it extra special for dessert. I love serving it with a hot cup of coffee or spiced chai tea – the warm spices in both really complement each other nicely. For fall gatherings, try pairing it with some caramel sauce drizzled on top, or even a light dusting of powdered sugar if you want to keep things simple. You could also serve it alongside other autumn treats like apple cider or hot chocolate for a cozy seasonal spread.

Storage Instructions

Keep Fresh: This pumpkin spice cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve frosted it, pop it in the fridge instead and it’ll keep well for up to a week.

Freeze: You can freeze this cake for up to 3 months! Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole unfrosted cake wrapped tightly. It’s great to have on hand when you’re craving that cozy fall flavor.

Serve: Frozen slices thaw perfectly at room temperature in about 30 minutes, or you can microwave them for 20-30 seconds for a warm treat. If you froze the whole cake, let it thaw overnight in the fridge before bringing it to room temperature and adding any frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1800
• Protein: 15-18 g
• Fat: 35-40 g
• Carbohydrates: 340-360 g

Ingredients

• 1 1/2 cups plain all-purpose flour
• 1 cup white sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin spice blend
• 1 tsp vanilla extract
• 5 tbsp canola or vegetable oil
• 1 tbsp white or apple cider vinegar
• 1/2 cup pumpkin puree (not pie filling)
• 1 cup water

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 350 degrees F (175 degrees C).

While the oven is heating, spray an 8×8-inch baking dish with non-stick cooking spray to prevent sticking.

Set the prepared dish aside until ready to use.

Step 2: Mix Dry Ingredients

• 1 1/2 cups plain all-purpose flour
• 1 cup white sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin spice blend

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and pumpkin spice blend.

Mix thoroughly with a whisk or fork to ensure all ingredients are evenly distributed.

Step 3: Incorporate Wet Ingredients

• 1 tsp vanilla extract
• 1 tbsp white or apple cider vinegar
• 5 tbsp canola or vegetable oil
• 1/2 cup pumpkin puree (not pie filling)
• 1 cup water

Make three wells in the mixed dry ingredients: two smaller ones and one larger.

Pour the vanilla extract and vinegar into the two small wells, and the canola (or vegetable) oil into the large one.

Next, pour the pumpkin puree and water over the entire bowl.

Using a whisk, mix everything together until the batter is smooth and well blended with no dry patches remaining.

I always make sure not to overmix—just whisk until everything is incorporated; this keeps the cake nice and tender.

Step 4: Bake the Cake

• batter from Step 3

Pour the smooth batter into the prepared baking dish, spreading it evenly with a spatula.

Place the dish on the middle rack of your preheated oven and bake for 40 minutes.

Start checking for doneness at 35 minutes by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is done.

Some ovens may require up to 45 minutes.

Step 5: Cool and Serve

Once baked, remove the cake from the oven and let it cool to room temperature in the baking dish.

For serving, you can top it with your favorite vanilla frosting, icing, or simply dust with powdered sugar.

I personally love serving this cake with a light dusting of powdered sugar and a cup of coffee for an autumn treat!

Simple Pumpkin Spice Cake Without Eggs

Delicious Simple Pumpkin Spice Cake Without Eggs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1725 kcal

Ingredients

  

• 1 1/2 cups plain all-purpose flour
• 1 cup white sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin spice blend
• 1 tsp vanilla extract
• 5 tbsp canola or vegetable oil
• 1 tbsp white or apple cider vinegar
• 1/2 cup pumpkin puree (not pie filling)
• 1 cup water

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, spray an 8×8-inch baking dish with non-stick cooking spray to prevent sticking. Set the prepared dish aside until ready to use.
• In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and pumpkin spice blend. Mix thoroughly with a whisk or fork to ensure all ingredients are evenly distributed.
• Make three wells in the mixed dry ingredients: two smaller ones and one larger. Pour the vanilla extract and vinegar into the two small wells, and the canola (or vegetable) oil into the large one. Next, pour the pumpkin puree and water over the entire bowl. Using a whisk, mix everything together until the batter is smooth and well blended with no dry patches remaining. I always make sure not to overmix—just whisk until everything is incorporated; this keeps the cake nice and tender.
• Pour the smooth batter into the prepared baking dish, spreading it evenly with a spatula. Place the dish on the middle rack of your preheated oven and bake for 40 minutes. Start checking for doneness at 35 minutes by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is done. Some ovens may require up to 45 minutes.
• Once baked, remove the cake from the oven and let it cool to room temperature in the baking dish. For serving, you can top it with your favorite vanilla frosting, icing, or simply dust with powdered sugar. I personally love serving this cake with a light dusting of powdered sugar and a cup of coffee for an autumn treat!