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My 239th recipe, "Eggless Pumpkin Bundt Cake with Yogurt Glaze (Vegan), a super soft and moist eggless cake. I guess I am a little late into the pumpkin party. Doesn't mean that pumpkin is something I frequently cook at home. I only occasionally use it in the form of chunks in my sambar and during the holiday season in dishes like my One pot Pumpkin pasta and other bakes. Thanksgiving day might be long over, but surely not the Holiday season. Hence thought that I still have time to cook and enjoy some seasonal flavors. I decided to make something with pumpkin and other complimenting fall spices. While baking is something I have learnt by trial and error over the last couple of years, I always love to wear my bakers cap during the holiday season very frequently. After baking some cookies and cakes in the last couple of weeks, which turned out really well, I wanted to keep the wheel rolling and try making a bundt cake for today. Just a little bit of extra fanciness.
I absolutely love baking eggless cakes. With simple substitutions, you can make cakes which are perfectly soft and moist and no one will ever find out that there were no eggs used. I usually prefer to use vinegar and baking soda combo as a leavening agent for my eggless cakes. However today, I wanted to make a sight variation and use yogurt as part of my leavening agent combo for the eggless pumpkin cake. I was not disappointed. The cake itself turned out super soft and moist. The spices added were just right to let the pumpkin flavor shine through the cake. While I have tasted pumpkin cakes earlier, I was never a big fan of that taste. However this one had the right balance of flavors and I was really able to enjoy the taste of pumpkin. A perfect cake to bake during the holiday.
I had recently started moving towards Lactose free milk for obvious reasons. While the milk is readily available, I always had trouble finding alternatives for derived products like yogurt. Yogurt is one ingredient I use regularly as part of my diet. Either I have it along with rice or in the form of buttermilk, smoothies,etc. trying to have it atleast once everyday. I never knew about Silk Non Dairy Yogurt until recently. I am not the kind of person to choose Vegan products just for the sake of using one. On first thought I just wanted to give it a taste test to see how it tasted against a regular yogurt. I was immediately impressed since the Silk Non Dairy Yogurt tasted so good. I could see little flecks of vanilla bean in the yogurt and also it tasted so rich and creamy. With an added advantage of having plant-powdered proteins this non dairy yogurt is cholesterol free. Being available in multiple flavors like Vanilla, Strawberry, Pineapple, etc., it is now surely going to replace the role of regular yogurt as part of my everyday diet as well as baking.
While the Silk Non Dairy Yogurt is available in almost all leading supermarkets here, mine started at my local Walmart supermarket. I could purchase all the ingredients needed for my eggless pumpkin bundt cake in one stop. In case you are planning to visit the one at MacArthur Marketplace, the Silk Non Dairy Yogurt can be found at the Juices and Yogurt section at the other end of the shop.
Eggless Pumpkin Bundt Cake with Yogurt Glaze (Vegan)
Eggless Pumpkin Bundt Cake with Yogurt Glaze (Vegan)
- All purpose flour - 3 Cups
- Baking soda - 2 tsp
- Baking powder - 1 tsp
- Ground cinnamon - 1 tsp
- Ground Nutmeg - 1 tsp
- Ground Cloves - ¼ tsp
- Salt - ½ tsp
- Oil - 1 Cup I used sunflower oil. You can also use other flavorless oil like canola
- Sugar - 2 Cups
- Silk Non Dairy Yogurt Vanilla - 2 packs (about 1 Cup)
- Pumpkin puree - 1 can 15 Oz
- Silk Non Dairy Yogurt Vanilla - 1 pack (about ½ cup)
- First add all the dry ingredients (all purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt) and mix well until combined.
- To a large mixing bowl, add the oil, sugar, yogurt, pumpkin puree and beat using a hand whisk / blender until mixed well and fluffy.
- Add the dry ingredients little by little to the wet mixture and fold nicely until combined.
- Preheat oven to 350 F. Grease a 10' bundt cake pan with oil. Transfer the cake batter to the bundt pan. Using a spoon slightly smooth the surface and then bake in the oven for about 1 hr. Inserting a toothpick in the thickest portion of the cake should come out clean.
- Leave the cake to cool for about 5 mins in the pan. Then transfer it to a cooling rack and cool to room temperature.
- Beat the Silk Non Dairy Yogurt until light and fluffy and drizzle it over the cake. Enjoy.
Notes | FAQ
- For the glaze, if you feel that the yogurt is thick, you can thin it out with a little water/milk.
- The Silk Non Dairy Vanilla yogurt itself is sweet, delicious and perfect for the glaze. However, If you want your glaze to be sweeter, you can add confectioner's sugar per taste.
Quick question! Since you're using yogurt as the glaze, does the cake need to be refrigerated if you have leftovers and want to keep it for a few days?
Yes Britt, the leftovers need to be refrigerated. I would also just to complete the cake in a day or so. Else the glaze will kind of harden out.
Thinks looks so beautiful! I am going to make this for my littles fall cake walk, has anyone made it without the oil? Will it turn out the same?
Hi Natalie, glad to hear that you want to try this out. Oil adds moisture to the cake and the recipe will not work without it. However you should be able to replace it with melted butter.
I actually just went ahead and tried to use one 4.0z applesauce and it turned out great! Also, the vanilla silk yogurt is genius!! I didn't add any extra sweetner, I just did as you said and used the yogurt straight from the container. I swear it taste just like icing, I am actually baking another one today to send to my littles cake walk. Thanks again for making and sharing this delicious cake!
Thanks Natalie. Apple sauce seems to be a nice option. I haven't tried using it in baking. Will try it out sometime in the future. Glad you loved this bundt cake 🙂