Autumn is such a cozy season, bringing cool air, changing leaves, and lots of pumpkin spice. But if you're dairy-free or egg-free, most traditional pumpkin desserts are off the table. That's why I created this Easy Pumpkin Cake. It's moist, perfectly spiced, comes together in just one bowl, and it's dairy-free and egg-free. And the best part? You don't need any fancy equipment or baking skills to make it.
I first baked this pumpkin cake more than a decade ago when my son couldn't tolerate dairy, and it's been a family favorite ever since. Even now that he can enjoy traditional desserts, this one still tops his list. No one ever guesses it's completely dairy-free and egg-free. If you're craving even more pumpkin, make sure you try my No-Bake Pumpkin Balls!
Why You'll Love This Recipe
- One Bowl - easy cleanup
- Moist and fluffy - loaded with pumpkin
- Dairy and egg-free - safe for allergies and vegans
- Perfect for fall - Halloween parties, Thanksgiving, or cozy snacking
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Ingredients
Here's what you need to make this cake (exact amounts are below in the recipe card):
- Pumpkin puree (not pumpkin pie filling)
- All-purpose flour (I haven't completed testing to make this gluten-free)
- Applesauce (this replaces the egg)
- Sugar
- Avocado oil (canola or vegetable oil will work, but avocado is healthier)
- Water (unsweetened almond milk works too)
- Pumpkin pie spice
- Baking powder and baking soda
- Vanilla extract
- Salt
How To Make Pumpkin Cake
Combine all dry ingredients in a large mixing bowl.
Add in your wet ingredients.
Mix just until the batter is smooth with no dry streaks. Don't overmix or your cake could come out too dense.
Pour the batter into a 9x13-inch prepared baking dish and bake for about 45 minutes at 350°F.
Finishing The Cake
We enjoy this as a simple snacking cake, no frosting needed. For holidays or guests, I like to dust it with some powdered sugar once cooled. If you'd prefer to frost it, try a classic buttercream, vanilla glaze, or tangy dairy-free cream cheese frosting.
Storing Your Cake
This is a very moist cake, so it only keeps at room temperature for 2-3 days in an airtight container. Storing it tightly covered in the refrigerator will help it last 5-6 days. You can also freeze individual slices for up to two months.
Frequently Asked Questions
Insert a toothpick in the center of the cake. If it comes out mostly clean (a few moist crumbs are fine), it's ready. The cake should spring back lightly when touched.
A sunken middle can happen if the batter is overmixed, your oven door was opened too often, or your baking soda/powder is no longer fresh.
Yes! Just be sure to drain off any excess liquid. Purée made from roasted pumpkin will have more concentrated flavor and less liquid, which works beautifully in this cake.
Yes, you can, but the bake time may change slightly. It should bake in about 40-50 minutes. Grease the pan well so the cake doesn't stick.
The cake gets plenty of moisture from the pumpkin and applesauce. No one will ever guess it's made without dairy or eggs!
More Pumpkin Recipes To Try
If you try this recipe, please leave a ⭐⭐⭐⭐⭐ rating below! It helps more people find the recipe and supports my blog so I can keep making free recipes for you. Don't forget to tag me on Instagram @milkfreemom so I can see your beautiful cakes!
Easy Pumpkin Cake (dairy free, egg free)
Ingredients
- 1 ½ tablespoons pumpkin spice or 1 tablespoon cinnamon, ½ teaspoon each of ginger, allspice, and nutmeg
- 2 ½ cups flour
- 1 ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 15 oz can pure pumpkin puree not pumpkin pie filling
- ½ cup applesauce
- ½ cup avocado oil vegetable or canola also work
- 1 teaspoon vanilla extract
- ½ cup water
Instructions
- Spray or grease a 9 x 13 inch baking dish, and preheat your oven to 350°F.
- In a large bowl, mix together your dry ingredients.
- Add in your wet ingredients, and mix only until well combined. Don't overmix or your cake may be too dense.
- Pour the batter into your prepared dish and bake for about 45 minutes, or until a tester comes out of the middle of the cake clean.
- We enjoy this cake as-is or dusted with a bit of powdered sugar, but feel free to top it your favorite buttercream, vanilla glaze, or dairy-free cream cheese frosting.
Ashley says
Love this pumpkin recipe!! I will definitely be making this again!
Lyndsay Homme says
Glad you liked it!