Eggless Pumpkin & Coconut Cake | Condensed Milk Cake

Eggless Pumpkin & Coconut Cake | Condensed Milk Cake

Eggless pumpkin & coconut cake, soft and fluffy cake made with homemade pumpkin puree. A whole wheat cake flavored with festive flavors of cardamom and cloves. A warm and cozy bake.

Course Dessert, Snack

Cuisine International

Keyword coconut cake, condensed milk cake, Eggless cake with condensed milk, Eggless pumpkin cake, Eggless whole wheat cake wtih mangoes, How to bake a pumpkin cake, Pumpkin cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 193kcal

Equipment

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

Ingredients

2 cups whole wheat flour
½ cup desiccated coconut
400 grams condensed milk 1 tin
1 cup pumpkin puree
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon powder
1 teaspoon dry ginger powder
7 pods cardamom
4 cloves
½ cup sunflower oil
¾ cup warm water

Instructions

Preheat oven to 160 C. Grease or line two 6 inch baking pans with butter or one 8 inch pan with butter or parchment. I have generously greased the cake tins with butter.
In a wide bowl, take flour, baking powder, baking soda , cinnamon powder and ginger powder. Whisk well to combine.
In a blender jar, take desiccated coconut along with cardamom and clove. Pulse grind it 2-3 times. Add the ground coconut with spices to the dry flour mix and combine.
In another wide bowl take condensed milk, pumpkin puree, add water and oil to this and whisk well to combine.
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 cake 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.
Apart from the two 6 inch cakes, i baked 12 mini muffins from the same batter. the muffins were done in 20 minutes.
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 cool 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.

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