My another eggless version its Eggless Pumpkin Cake with Nutella frosting. Pumpkins also called as Squash in english, Bhopala in Mumbai and Kadu in north region of India. I loved this Eggless Pumpkin Cake cake it had nice yellow color with lots of health benefits. Pumpkin is a great source of fiber, lots of nutrients and builds immunity. So do have pumpkins in your diet and don’t like pumpkin as a vegetable than try Eggless Pumpkin Cake!
I love baking cakes and that too eggless not that I am complete vegetarian but trying to save some eggs 🙂 lol…Pumpkins are loved by many people same time not loved by many people. So you can make pumpkin soups, cakes, pie etc to introduce pumpkin in your children and family’s diet.
There is no frosting required but for better presentation and added flavor frosting is great idea. You could frost with cream cheese but I wanted something more quicker so I frosted with nutella. I topped with few litchis and the cake not only looked great but the taste was also terrific.
My guests, neighbours, pet, famliy all of them loved it. This Eggless Pumpkin Cake comes with a kiss of good health!
Total Time: 40 to 45 mins for baking 20 mins preparing
Serves: 14 to 15 people easily
Ingredients:
For cake-
- 100 gms pumpkin flesh peeled and cut into cubes
- 180 gms flour Or 1 cup flour
- 100 gms butter Or olive oil (i have used margarine)
- 1 cup sugar Or as sweetness required
- 60 gms corn flour
- 1 t/s salt
- 2 t/s baking powder
- 2 tbsp flaxseeds
- 2 tbsp melon seeds
- 6 tbsp water
- 2 tbsp fruit jam mixed in 2 tbsp hot water
- 2 tbsp cream cheese Or milk
- few pumpkin seeds Or sunflower seeds
For glaze-
- 8 tbsp nutella
- 10 to 12 litchis
Method:
Preheat oven to 180°C just 10 mins before baking the cake. Take a round shape pan grease it generously with butter or olive oil. Dust some flour on it Or alternatively you can place butter paper on the greased pan.
Take pumpkins peel off their skin. Cut them into cubes. Place them into water and boil for 20 mins Or until soft. Alternatively you could steam them in pressure cooker or oven.
Mash the steamed pumpkins with help of fork or back of spoon. Now grind them into a processor until smooth puree is formed. Keep it aside.
Take a mixing bowl combine flour, corn flour, salt, baking powder. Sift them 3 to 4 times and keep it aside.
Mix jam with hot water until it dissolves. Keep this aside.
Also combine flaxseeds+melonseeds with water into a processor. Grind until smooth paste is formed. Cream butter and sugar until they mix well.
Combine flax+melon seed paste and cream cheese. Beat the mixture for 4 mins on medium speed with a beater.
Make a well in the center of wet ingredients. First add sifted flour than jam mixed in water.
Alternatively add both starting with flour and ending with flour.
Fold the mixture properly. Once all mix well pour the batter into greased pan.
Top with sunflower seeds Or pumpkin seeds. Bake for 30 to 35 mins Or skewer comes out clean. The cake will be nice dark brown with a yellowish tinge in color.
For Glaze:
Wait until cake cools down. Unmould the cake spread nutella all over the cake. Now decorate with chunks of litchi over nutella.
Tip:
- Instead of flax and melon you could use 2 eggs.
- If the cake consistency tends to be thin do add some flour.
- You could add nuts if you wish to.
Enjoy Pumpkin Cake! Thanks for stopping by and do try this yummy Eggless Pumpkin Cake :)……
The printable version here:
- 100 gms pumpkin flesh peeled and cut into cubes
- 180 gms flour Or 1 cup flour
- 100 gms butter Or olive oil (i have used margarine)
- 1 cup sugar Or as sweetness required
- 60 gms corn flour
- 1 t/s salt
- 2 t/s baking powder
- 2 tbsp flaxseeds
- 2 tbsp melon seeds
- 6 tbsp water
- 2 tbsp fruit jam mixed in 2 tbsp hot water
- 2 tbsp cream cheese Or milk
- few pumpkin seeds Or sunflower seeds
- For glaze-
- 8 tbsp nutella
- 10 to 12 litchis
- Preheat oven to 180°C just 10 mins before baking the cake. Take a round shape pan grease it generously with butter or olive oil. Dust some flour on it Or alternatively you can place butter paper on the greased pan.
- Take pumpkins peel off their skin. Cut them into cubes. Place them into water and boil for 20 mins Or until soft. Alternatively you could steam them in pressure cooker or oven.
- Mash the steamed pumpkins with help of fork or back of spoon. Now grind them into a processor until smooth puree is formed. Keep it aside.
- Take a mixing bowl combine flour, corn flour, salt, baking powder. Sift them 3 to 4 times and keep it aside.
- Mix jam with hot water until it dissolves. Keep this aside.
- Also combine flaxseeds+melonseeds with water into a processor. Grind until smooth paste is formed. Cream butter and sugar until they mix well.
- Combine flax+melon seed paste and cream cheese. Beat the mixture for 4 mins on medium speed with a beater.
- Add pumpkin puree and beat again for 3 mins.
- Make a well in the center of wet ingredients. First add sifted flour than jam mixed in water.
- Alternatively add both starting with flour and ending with flour.
- Fold the mixture properly. Once all mix well pour the batter into greased pan.
- Top with sunflower seeds Or pumpkin seeds. Bake for 30 to 35 mins Or skewer comes out clean. The cake will be nice dark brown with a yellowish tinge in color.
- For Glaze:
- Wait until cake cools down. Unmould the cake spread nutella all over the cake. Now decorate with chunks of litchi over nutella.
Tina@flourtrader says
I really like pumpkin flavor in cakes and I am surprised that there are so few recipes out there. This one looks fantastic and the nutella was a nice choice for the frosting. Yum!
maria says
Hmmmm me to love pumpkin thanks for your views Tina 🙂
Kelly says
Oo this looks delicious!! 🙂
maria says
Thanks Kelly 🙂
dassana says
healthy and nutritious cake….
maria says
Thanks Dassana do try them!