Pumpkin Cake Recipe

This pumpkin cake recipe is moist, fluffy, and full of warming fall spices. It's easy to make from scratch and is naturally egg-free. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 218kcal

Author Arman Liew

Ingredients

1 cup + 2 tablespoons all purpose flour gluten free, if needed
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 cup sugar * See notes
1/3 cup oil canola, vegetable, or refined coconut oil
3/4 cup Pumpkin puree not pumpkin pie filling
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup water
1 cup cream cheese frosting

Instructions

Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
In a mixing bowl, mix together your flour, baking powder, salt, pumpkin spice, and cinnamon. Add the sugar, oil, pumpkin puree, maple syrup, vanilla, and water, and mix until combined.
Transfer to the greased cake pan. Bake for 30 minutes, or until a skewer comes out just clean.
Remove from the oven and let cool completely. Once cool, slice lengthways into three thin cakes or two larger ones.
Spread frosting on the base layer, add the next layer, add frosting, then top with the final layer. Spread cream cheese on top and on all the sides.

Video

Notes

Sugar: You can use white sugar, brown sugar, coconut sugar, or sugar-free substitutes. Use a mix of them or just one kind. If you use brown sugar or coconut sugar, your cake will be darker in color.
No layers: This cake bakes just as well as a single-layer cake.
Leftovers: Unfrosted cake will keep at room temperature for 5 days or frosted in the fridge for 2 weeks. Freeze slices for up to 6 months.

Nutrition