Pumpkin Cake

A soft, moist, and aromatic eggless pumpkin cake infused with warm spices like cinnamon, nutmeg, and cloves. Perfect as a tea-time cake or festive dessert.

Preparation Time: 20 minutes Cooking Time: 1 hour 15 minutes Total Time: 1 hour 35 minutes Servings: 8 servings

Ingredients

• 2 cups Pumpkin (peeled and chopped)
• 3 cups Sugar
• 1 cup Oil
• 3 cups Fine Wheat Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Cloves Powder
• 1 tsp Cinnamon Powder
• 1 tsp Nutmeg Powder
• 1/2 cup Thick Curd (yogurt) or Applesauce (egg substitute)
• 1/2 cup Milk (adjust as needed)
• 1 tsp Vanilla Essence (optional)

Method

1. Preparation

   • Preheat the oven to 350°F (175°C).
   • Grease or line an 8-inch cake pan with butter paper.

2. Preparing Pumpkin Puree

   • Cook or steam the pumpkin pieces until soft.
   • Blend into a smooth puree and allow it to cool.

3. Mixing Wet Ingredients

   • In a bowl, combine pumpkin puree, sugar, oil, curd (or applesauce), milk, and vanilla essence.
   • Mix well until smooth.

4. Mixing Dry Ingredients

   • In another bowl, sift together flour, salt, baking powder, baking soda, cloves powder, cinnamon powder, and nutmeg powder.

5. Combining Wet and Dry Ingredients

   • Gradually add the wet mixture into the dry ingredients.
   • Mix gently to form a smooth batter without lumps.

6. Baking

   • Pour the batter into the prepared cake pan.
   • Bake for 1 hour 15 minutes or until a toothpick inserted comes out clean.

7. Finishing

   • Remove from the oven and allow the cake to cool.
   • Demould carefully and transfer to a serving plate.
   • Dust with powdered sugar before serving.