Eggless Pumpkin Chocolate Chip Cake | Pumpkin Loaf Cake

Eggless Pumpkin Chocolate Chip Cake | Pumpkin Loaf Cake

Pumpkin chocolate chip cake, a delicious, soft and fluffy loaf cake bursting with warm flavors and dark chocolate chips in every bite. An eggless pumpkin cake made with fresh homemade pumpkin puree.

Course Dessert

Cuisine International

Keyword Easy eggless cake recipe, Eggless cake recipe, Eggless pumpkin cake, Festive bakes, How to bake a pumpkin cake, Pumpkin chocolate chip cake

Prep Time 10

Cook Time 50

Resting time 15

Total Time 1 15

Servings people

Calories 350kcal

Equipment

Convection oven
Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter

Ingredients

2 cups whole wheat flour
1 cup pumpkin puree @room temperature
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
½ cup sunflower oil
½ cup water
¾ cup buttermilk or ½ cup yogurt mixed with water
100 grams Lindt dark chocolate chopped

Spices

1 teaspoon cinnamon powder
1 teaspoon dry ginger powder
½ teaspoon cardamom powder
¼ teaspoon clove powder

Instructions

Preheat the oven to 180C. Prepare a loaf tin, grease and line it with a parchment paper.
In a wide bowl, take flour, baking powder, baking soda and all the spices together. Whisk well to combine.
In another wide bowl take pumpkin puree, add water, buttermilk and oil to this and whisk well to combine.
To this pumpkin mix, add sugar and whisk well for the sugar to dissolve well.
Now add ½ cup flour mix at a time to the wet ingredients, using a whisk mix well to get a uniform batter.
Pour the batter into the greased parchment laid loaf tin. Tap the tin to release any air.
Bake the cake in the preheated oven for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean.
Once done, remove the cake from the oven, let it sit in the pan for 5 minutes. Then slowly remove it with the parchment and let it sit on the wire rack to coo well.
Slice the cake and enjoy it warm. I usually leave the cake for a day on the counter. Then refrigerate the cake in an air-tight box.
If serving the cake from the refrigerator, then reheat each slice for 10-20 seconds an serve warm.

Video

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 30 minutes.
if you are using frozen pumpkin puree in the bake, then keep it out of the freezer and let it thaw completely before using in the bake.

Nutrition