Eggless Pumpkin Pie Spice Cake

Eggless Pumpkin Pie Spice Cake

A smooth and creamy, moist eggless cake loaded with that Thanksgiving flavor we all love! Cinnamon, cloves, nutmeg, and cardamon enrich the flavors in both the cake and the cream cheese frosting!

  • 355 degrees Oven Temperature. Preheat.
  • 2 8 inch Round Cake Pans
  • Butter and Flour each pan

Dry Ingredients

  • 3 cups Swans down Cake Flour (This product has no additives or preservatives. The only allergen listed is Wheat)
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Brown Sugar
  • 1/4 cup Pure Cane Sugar (Cane Sugar)
  • 1/2 cup Domino's Powdered Sugar
  • 1 Tbsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Cardamon

Wet Ingredients

  • 2 sticks Salted Buttrer (I use Land O Lakes or Breakstone. Melted in Microwave for one minute)
  • 1 5 oz Chobani Plain Greek Yogurt
  • 3/4 cup Maple Hill Organic Whole Milk (Use a brand where the Ingredients indicate "Made from whole milk or cream and don't list any other ingredients or preservatives. This product is egg-free. If there is an ingredient for D3 better research is to determine if that D3 is from powdered egg)
  • 1 15 oz Can of Libby's Pumpkin (There are no added preservatives )
  • 1/2 cup Half N Half or Heavy Whipping Cream (I use a brand that has no added D3 or any other preservative. Or you can use Organic Valley Heavy Whipping cream because of no added preservatives and Whipping cream will fluff up better when blending. )
  • 1 Tbsp Pure Vanilla Extract
  • 1 Cup Hot Water (The Hot water and vinegar are the last two items you mix into the batter)
  • 2 Tbsp Distilled Vinegar (The vinegar will activate the baking soda to assist in the rising of the cake)

Pre-preparation

  1. Preheat the oven by turning on Bake at 355 degrees, Butter and flour each 8 inch round cake pan

Melt the 2 sticks of butter in the microwave for approximately 1 minute in a large mixing bowl.

  1. Set aside the Water and Vinegar as this is the last step before blending

  2. Add all Wet ingredients except for the Water an Vinegar into the same bowl as the melted butter

  3. Lightly blend the wet ingredients. Then add the Pumpkin and blend it into the wet ingredients.

  4. Time to add in the Dry ingredients

After you have added the Dry ingredients to the wet ingredients. Use a spoon to stir them together until all dry is blended in. Then you can use the hand mixer to blend it until smooth.

Finally, heat the 1 cup of water in the microwave for 1 minute and 30 seconds. Then add the vinegar to the water. Slowly stir it into the batter and use the hand mixer to blend until smooth. Now you are ready to pour it equally into the two 8-inch round baking pans. Cook in the oven for approximately 31 minutes. Then test it with a toothpick or fork to make sure the cake is done and lightly press the top to see if it springs back. Remove from the oven and let it sit for 10 minutes. Then remove the cake from the pan and place it on a plate to cool for 1 hour before you either ice it with a Cinnamon spice or Chai cream cheese frosting or lightly dust it with powdered sugar.

This cake is perfect with coffee.  It is an excellent eggless replacement for pumpkin pie.  Just add a dollop of homemade whipped cream.  You can sprinkle a little powdered sugar on top or you can make your favorite cream cheese frosting and ice it like a cake.  I like to serve this after Thanksgiving Dinner and after Christmas Dinner. 

Dessert

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