Eggless, Milkless Pumpkin Cake Recipe

Name: Eggless, Milkless Pumpkin Cake Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 3 c. flour; 2 c. sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 teaspoon baking pwdr; 2 teaspoon soda; 2 c. pumpkin (canned); 1 c. oil; 1 c. chocolate chips; 3/4 c. minced nuts

Eats Now Editorial Team · Baking & Desserts

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Eggless, Milkless Pumpkin Cake Recipe – a delicious recipe with flour, sugar, salt, cinnamon, baking pwdr, soda. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

3 c. flour
2 c. sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoon baking pwdr
2 teaspoon soda
2 c. pumpkin (canned)
1 c. oil
1 c. chocolate chips
3/4 c. minced nuts

1
Mix all dry ingredients together.
2
Add in oil and pumpkin.
3
Mix well.
4
Add in chocolate chips and nuts.
5
Pour into greased and floured 8 1/2 x 4 1/2 inch loaf pans or possibly one large Bundt pan.
6
Bake at 350 degrees for 1 hour and 15 min.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. flour, 2 c. sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and more.

Yes, Eggless, Milkless Pumpkin Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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