from Food Styling
This Pumpkin Cake is super quick and easy. It only has 5 ingredients and no butter or oil. It is also dairy-free! The batter comes together in under 10 minutes with only one bowl. Perfect cake for fall entertaining or just a delicious weeknight treat.
3 large eggs
3/4 cup white sugar (see notes)
1 cup pumpkin puree
1.5 teaspoon cinnamon (or pumpkin spice)
1 cup flour (sifted)
1 teaspoon baking powder (optional)
Preheat the oven to 375F.
In a large bowl, combine the eggs and sugar. Whip with a hand-held mixer for about 5 minutes until the mixture is tripled in volume, very light in colour, thick, and fluffy.
Add the pumpkin puree and cinnamon and whip for another minute or so until everything is well-combined.
Sift the flour into the egg mixture and very gently and carefully fold the flour into the batter, making sure that you do not deflate the eggs. Once all the flour disappears, stop mixing.
NOTE: If you choose to use baking powder, sift it together with the flour.
Oil and flour an 8-inch cake pan. Pour the batter into the prepared pan.
Bake for about 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. It could take as little as 35 minutes to bake, depending on your oven, so check earlier.
Remove the cake from the oven, let cool, then slice and serve with a dusting of powdered sugar.
Notes about sugar: depending on how sweet you like your cake, you may want to adjust the amount of sugar. I usually use 2/3 cup of sugar but you may want to use 3/4 cup as specified in the recipe or even 1 cup of sugar.
Nada’s Tips & Tricks: With pumpkins taking center stage this season, this tasty and comforting dessert is a must. A big hit on your Thanksgiving table or at any autumn get together. Perfect with your coffee the morning after as well!
Contents and images used with permission by Julia Konovalova https://www.imagelicious.com/blog/pumpkin-cake