Eggless Moist Pumpkin Cake
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!
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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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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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The Best Pumpkin Bundt Cake with Orange Cream Cheese Frosting
This Pumpkin cake is beyond moist and light. Its almost a combination of a pumpkin pie and a cake! And its so easy to prepare thanks to the help of a yellow cake mix. I hope you can give this a try soon!
Ingredients:
1 box yellow cake mix
3 eggs
2T milk
1/2 cup veg oil
1 15oz can pumpkin puree
1/4 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Orange Cream Cheese Frosting
4oz very soft cream cheese
2 T fresh squeezed orange juice
2 cups powdered sugar
1 tsp vanilla
2 -4 T milk
1/2 tsp cinnamon
Orange Zest for the top
#pumpkincakerecipe #pumpkinpiecake #cakemixrecipe #inthekitchenwithkaren
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting
In light of this pumpkin layer cake recipe video, I'm collaborating with one of my all-time favorite Youtuber's ever, Entertaining with Beth. You won't find a more down to earth, nicer, more talented person than Beth, no joke! She is a great cook and I'm super proud to call her friend. So, when you are done with this video, or heck even before, go see her amazing recipe video for pumpkin spiced waffles which will for sure help you start off your day right, In October!
GO WATCH HER VIDEO NOW AT:
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Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
For the Cake:
• 2 cups of melted unsalted butter
• 10 large eggs
• 2 1/2 cups of loosely packed brown sugar
• 2 cups of sugar
• 3 tablespoons of dark rum
• 2 15-ounce cans of canned pumpkin puree
• 5 cups of all-purpose flour
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• pinch of salt
• 1 tablespoon of cinnamon
• ½ teaspoon of nutmeg
For the Frosting:
• 2 pounds of softened cream cheese
• 2 cups of softened unsalted butter
• 4 cups of powdered sugar
• 1 cup of maple syrup
• pecan halves and currants for garnish
Makes 1 6-layer 8 cake plus leftovers for trifles
prep time: 30 minutes
cook time: 15 minutes
Procedures:
1. Preheat the oven to 350°
2. In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
3. In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
4. Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
5. Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
6. In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
7. Once the cakes have cooled use an 8 cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
8. Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten
Moist Pumpkin Cake with Cream Cheese Frosting
#pumpkincake #pumpkin #moistpumpkin
????Press CC to choose your language subtitles.????
No matter how old you are, there are always tastes to discover. A few weeks ago I did try Pumpkin Cake for the very first time, as it's not very common in Europe. It's an imported trendy recipe????
And now I made it for the first time, and I love it. I used fresh pumpkin instead of the typical American recipe made with shop-bought pumpkin puree.
It is quite like a carrot cake, just spices mixed with pumpkin feels way more than with carrot.
If you are a cheesecake lover, you will love this cake as well.
Enjoy your cake
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Ingredients:
For the Cake:
*5 eggs
*1dl (50g) brown sugar
*250g sugar
*2tsp vanilla sugar
*2dl oil
*3tsp baking powder
2tsp cinnamon
*1/2 tsp ginger
*1 tsp nutmeg
*4dl (250g) flour
*6dl (350g) fresh pumpkin
For the Frosting:
*2dl (150g) softened butter
*900g softened cream cheese
*2dl (155g) icing sugar
*1/2 tsp vanilla powder
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Best Pumpkin Cake with Cream Cheese Frosting
This is the best pumpkin cake recipe I’ve ever eaten. It’s moist with a beautiful crumb, an amazing texture, and the perfect amount of fall spices. This pumpkin spice cake with cream cheese frosting is easy to make with simple ingredients, and will become your favorite fall dessert!
Get the recipe: