Easy Pumpkin Cake (dairy free, egg free)
This easy one-bowl pumpkin cake is everything you love about fall baking. Warm pumpkin spice, a tender crumb, cozy flavors, and no dairy or eggs required. It's perfect for the holidays, potlucks, or a cozy snack on a cool Autumn day.
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.
Video
Nutrition
Calories: 310kcalCarbohydrates: 54gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 324mgPotassium: 113mgFiber: 2gSugar: 31gVitamin A: 5515IUVitamin C: 2mgCalcium: 38mgIron: 2mg
Tried this recipe?Let me know how it was!