In our home we’re big dessert fans. We especially love cakes. Due to my son’s egg allergy he wasn’t able to eat many cakes though. Over the years I have taken lots of our favorite cake recipes and modified them to make them recipes without eggs. This recipe for pumpkin bundt cake without eggs is one of my favorites and it’s a perfect fall dessert.
Recipe for Pumpkin Bundt Cake Without Eggs
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I just love this recipe for pumpkin bundt cake without eggs. The recipe was given to my mother years ago by a friend and I modified it to be egg-free.
What makes this pumpkin bundt cake so great is that it’s really moist and has a lot of pumpkin flavor. I love cream cheese frosting on fall cakes like my harvest cake, but this one does not need it. In fact the frosting would only take away from the fabulous flavor of the cake.
One of the really great things about this recipe is that the cake continues to taste great for days. It’s so moist that, when wrapped up, it can go for a week or more without drying out. In fact, I’d go as far as to say that it almost tastes better a day or two after it’s made. So no worries if you have leftovers with this cake, because you can continue to enjoy eating it. Although you aren’t likely to have any slices leftover!
Ingredients needed for Egg-Free Pumpkin Bundt Cake
- 3 Cups of flour
- 2 Cups of sugar
- 2 Teaspoons of baking powder
- 2 Teaspoons of baking soda
- 2 Teaspoons of ground cinnamon
- 1/2 Teaspoon of ground nutmeg
- 1/2 Teaspoon of salt
- 1/4 Teaspoon of ground allspice
- 1/4 Teaspoon of ground cloves
- 1 Cup of applesauce (For this recipe I like to use cinnamon applesauce. You can also use 2 applesauce snack cups instead of measuring out the exact amount of applesauce. I find they’re very easy to just keep on hand for egg-free baking.)
- 1 Small can (15oz) of pumpkin puree
- 1 Cup of oil
- 3/4 Cup of chopped walnuts (You can easily omit this if your family doesn’t care for nuts)
- 1 Cup of chocolate chips
- Powdered sugar (optional)
How to Make an Eggless Pumpkin Bundt Cake
This pumpkin cake is fairly easy to make. It does take a decent amount of time though. Partly because it needs a long baking amount, but it also has so many ingredients that it just takes a long time to measure everything out and mix it together. It’s totally worth the time you put in though.
To start you need to combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and cloves in a bowl. Then mix everything together.
Next add in the applesauce, pumpkin, and oil. For this part use an electric mixer set to a medium speed. Continue to mix with the electric mixer until the ingredients are well blended.
To finish add in the walnuts and chocolate chips and stir them in well. You can adjust the amount of walnuts to your liking. The original recipe called for a full cup. I felt that was a bit much myself so I cut the amount back to 3/4 of a cup. If your family doesn’t like nuts then feel free to skip the ingredient completely. It gives a bit of crunch to the cake, but the cake is amazing with or without the nuts.
Once you have everything mixed together it’s time to bake the egg-free pumpkin bundt cake. Pour the batter into a well greased bundt pan. Then bake the cake at 350 for 1 hour and 10 minutes or until a tooth pick interested into the cake comes out clean.
Once the cake is done remove it from the oven and let it cool down for 5 minutes or so. Then turn it over and place on a wire rack to finish cooling completely.
Just a word of warning. Be careful when you turn the bundt pan over. This cake is very heavy, and if it’s still too warm it can crack a bit when it comes out of the pan due to the weight. This is why you won’t want to remove it from the bundt pan too early.
Serving Size: 1 Slice
Amount Per Serving: Calories: 456 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 0mg Sodium: 131mg Carbohydrates: 66g Fiber: 3g Sugar: 44g Protein: 4g