This 5-Ingredient Pumpkin Cake is soft, warmly spiced, and incredibly simple to prepare. Made without butter or oil, this dairy-free dessert relies on whipped eggs for its light texture. The batter comes together in just one bowl in under 10 minutes, making it perfect for cozy fall evenings or effortless entertaining.
Why You’ll Love This Recipe
Only 5 basic pantry ingredients
No butter, no oil, and dairy-free
No baking powder required
Ready for the oven in under 10 minutes
Light, fluffy texture thanks to whipped eggs
Perfect balance of sweetness and warm cinnamon flavor
Ideal for fall gatherings or an easy weeknight dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
3/4 cup (150 g) white granulated sugar (adjust between 2/3 to 1 cup depending on sweetness preference)
1 cup (240 g) pumpkin puree
1 1/2 teaspoons ground cinnamon (or pumpkin spice)
1 cup (125 g) all-purpose flour, sifted
1 teaspoon baking powder (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the eggs and sugar. Using a hand mixer, whip for about 5 minutes until the mixture triples in volume. It should become very pale, thick, and fluffy. This step is essential for creating a light cake texture.
Add the pumpkin puree and cinnamon. Mix for about 1 minute until fully combined.
Sift the flour (and baking powder, if using) into the bowl. Gently fold the flour into the batter using a spatula. Be careful not to deflate the whipped eggs. Fold only until the flour disappears. Do not overmix.
Lightly grease and flour an 8-inch (20 cm) round cake pan.
Pour the batter into the prepared pan and smooth the top gently.
Bake for 35 to 50 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so begin checking around the 35-minute mark.
Remove from the oven and allow the cake to cool completely before slicing. Dust with powdered sugar if desired before serving.
Add 1/2 teaspoon vanilla extract for additional flavor.
Substitute cinnamon with 1 1/2 teaspoons pumpkin spice blend.
Fold in 1/2 cup chopped walnuts or pecans for added texture.
Sprinkle the top with coarse sugar before baking for a slightly crisp crust.
Add 1 teaspoon baking powder if you prefer extra lift or are unsure about whipping volume.
Reduce sugar to 2/3 cup for a less sweet version or increase to 1 cup for a sweeter cake.
Storage/Reheating
Room Temperature: Store covered in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Freezer: Wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature.
Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
Can I make this cake without baking powder?
Yes. Properly whipping the eggs provides enough structure and lift for the cake.
Why is whipping the eggs so important?
Whipping incorporates air into the batter, which helps the cake rise and creates a light texture.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Make sure it is pure pumpkin and not pumpkin pie filling.
What size pan should I use?
An 8-inch round cake pan works best. A 7-inch pan can also be used for a slightly taller cake.
Can I make this cake gluten-free?
You can try substituting a 1:1 gluten-free flour blend, though texture may vary slightly.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it is ready.
Can I reduce the sugar?
Yes, you can use as little as 2/3 cup if you prefer a less sweet cake.
Can I add nuts or chocolate chips?
Yes, fold in up to 1/2 cup of chopped nuts or chocolate chips gently before baking.
Why did my cake sink?
Overmixing after adding the flour or underbaking can cause the cake to sink.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Baking time may need slight adjustment.
Conclusion
This 5-Ingredient Pumpkin Cake proves that simple ingredients can create a beautifully soft and flavorful dessert. With no butter or oil and minimal prep time, it’s an ideal recipe for busy days or last-minute gatherings. Light, spiced, and perfectly moist, this pumpkin cake is a reliable fall favorite you’ll want to make again and again.
A soft, warmly spiced pumpkin cake made with just five pantry ingredients. Light and fluffy thanks to whipped eggs, this dairy-free cake contains no butter or oil and comes together quickly for an easy fall dessert.
