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I finally did succumb to Pumpkin fever!

Filled with all the favourite autumn flavours, this eggless cake is perfectly moist, fluffy and well spiced to suit everyone’s palate! Feel free to use egg replacer as that does the trick when trying to swap egg version with an eggless one. Try this out if you are looking for an eggless version for something seasonal and sweet!! 


  • 1/3 cup plain yoghurt/egg replacer (Or 2 eggs if you prefer eggs or 2 tsp egg replacer+4tbsp water)
  • 1 cup powdered white sugar
  • 1/4 cup oil
  • 1 tsp vanilla essence
  • 1/2 cup pumpkin purée
  • 250ml milk
  • 1,1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/3 cup chocolate chips (optional)


  • Preheat the oven at 180°C and prepare the Bundt pan by brushing with oil and flour.
  • Mix well all the above ingredients one at a time and in the same order.
  • Pour the mix in the Bundt pan and tap to remove any air bubbles. Bake the cake at 180°C. Check the cake at 25 minutes by using a skewer/knife. It can take up to 40 minutes depending on the type of oven.
  • Once baked, leave the cake to cool in the Bundt pan for 20-30 minutes.
  • Once ready, remove the cake from the Bundt pan, sprinkle it with icing sugar and enjoy the warm, scrumptious, soft and fluffy cake.
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