Eggless Moist Pumpkin Cake –One of my best eggless cakes. The moist pumpkin cake itself is so moist and soft, if you can see the texture that my fork dived into. OK, I have to admit, you need to be patient with this cake as there are many rounds of going in and pulling out of the fridge. You may omit the pumpkin jellies if you do not have patient. However, I can tell you that the cake is phenomenal with the layering of colors, especially the design of the cake is with the trimmed rim. But EGGLESS FRIENDS, this is quite an ultimate eggless cake. For vegetarians, you may replace the gelatin with agar agar powder. Hope you’re inspired to make this cake. Enjoy! FOR FULL RECIPE, please visit my blog at
FAQ
1. How to make pumpkin puree from scratch?
Here is the link:
2. I am a vegetarian. What is the substitute for gelatin?
You can replace with agar agar powder. You may get it from any Japanese or Asian grocer shop.
Ingredients:
For the cake, I used 7.5inch (19cm) spring form, you can use any 7.5 inch pan in whatever form.
For the ring, I used 7 inch (18cm), and then I used 6 inch ring for the top jelly.
Eggless Moist Pumpkin Cake
250g (2 cups) cake flour (you can use all-purpose flour but I always recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp nutmeg powder
1/8 tsp clove powder
¼ tsp salt
150g (3/4 cup) light brown sugar
122g (1/2 cup) plain yogurt
112g (1/2 cup) vegetable oil
1 tsp vanilla extract (I left out from the video)
200g (1 cup) fresh pumpkin puree, sweetened (you may also use can puree)
2 tbsp whole milk
Cream Cheese Frosting
113g (1/2 cup) cream cheese
30g (2 tbsp) fine sugar
420g (1 ¾ cup) whipping cream
Pumpkin Jelly
225ml (1 cup) water
12g (4 tsp) unflavoured gelatin
225g (1 cup) fresh pumpkin puree (you may also use can puree)
For dissolving the gelatin, I used 2 cups of hot boiling water
Instructions:
Eggless Moist Pumpkin Cake
1. Preheat oven at 180°C/355°F.
2. In a bowl, sift the flour, baking powder, baking soda, nutmeg, clove and salt. Set aside.
3. In another large bowl, add the sugar, oil, yogurt and vanilla extract. Mix vigorously until well combined.
4. Add the puree. Mix until well combined.
5. Add the sifted dry ingredients in 2 batches. Mix until just combined, do not over mix. After adding the remaining batch, if the batter is too dry add tbsp of milk, one at a time. I added 2 tbsp for mine. Mix until just combined, do not over mix.
6. Grease a 7.5-inch baking pans and line them with parchment papers. Pour the batter into the pan. Tap the pan on the table few time to release air bubbles.
7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes.
8. Cool the cake on cooling rack for at least 15 min or until it is completely cool before slicing. Slice the cake into 2 sheets and set aside. Trim the sides with the 7-inch cake ring.
Cream Cheese Frosting
9. In a small bowl, add cream cheese and sugar. Mash to softened the cream cheese and until combined.
10. In a large chilled bowl, add whipping cream. Mix on low speed for few seconds until bubbly.
11. Add in the cream cheese into the cream. Continue to mix on low speed until the mixture is thicker. Then switch to medium speed. Stop mixing when the consistency is stiff. Do not go any further as it will be curdled and not worked.
Assemble the cake 1
12. Add 1 layer of cake. Brush with some milk to moisture the cake. Then pipe a layer of frosting. Refrigerate for about 15-20 min.
Pumpkin Jelly
13. In a small bowl, add water and gelatin. Give it a quick stir.
14. Over a bowl of hot water, stir until the gelatin is well dissolved. Remove from the hot water.
15. Add in the pumpkin puree. Stir until well combined.
Assemble the cake 2
16. Pour about 300ml of the pumpkin jelly mixture onto the cake to form a layer of approximately 4mm thick.
17. Refrigerate for 30 min.
18. Pipe another layer of frosting.
19. Add the other slice of cake. Brush with some milk to moisture the cake.
20. Pipe another layer of frosting.
21. Refrigerate for 15-20min.
22. Using a 6-inch ring. Place it in the middle of the cake.
23. Pour in the remaining (approximately 180ml) of the pumpkin jelly mixture onto the cake. That will form a layer of about 3-4mm thick of jelly right in the middle.
24. Refrigerate it for about 20-30min.
25. Remove the 6-inch ring. Pipe the frosting around the rim of the ring. Level the frosting with a small offset spatula.
26. Refrigerate for 2 hours or overnight.
27. Remove the large ring. Smoothen the edges with a small offset spatula.
28. Cake is ready to serve.
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