Pumpkin Cake (That’s Soo Good AND Non-Dairy)!

Like most Americans, I am a huge fan of Thanksgiving. It’s basically Christmas without gifts. You can get together with your family and/or friends and eat until you have to loosen your trousers. What’s not to love? What one my favourite things about Thanksgiving is the dessert – and lots of yummy pies. Sadly, my children do not like pie. So a few years ago I had to come up with the perfect pumpkiny dessert. And here it is – a pumpkin cake so delicious and moist, plus it’s dairy-free.

My kids ask for this cake, even when it’s not Thanksgiving. I made one at the weekend to bring to a Friendsgiving celebration. My family were sad that they didn’t get enough, so I will be baking more this week. I like to bake in a bundt tin, because bundt cakes look fancy. It’s gratifying baking a simple cake and having people think that it’s more effort than it is. And this is seriously the easiest cake ever!

Non-Dairy Pumpkin Cake

Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Elfa in London


  • 3 eggs beaten
  • 425 g pumpkin puree
  • 230 g sunflower or rapeseed oil
  • 2 tsp vanilla extract
  • 420 g caster sugar
  • 300 g plain flour
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp bicarb of soda

Maple Syrup Glaze

  • 50 g icing sugar
  • 2 tbsp maple syrup
  • 1-2 tbsp water


  • Preheat oven to 180C/160C (fan oven)/320F.
    Mix wet ingredients, then add dry ingredients. Pour into either a bundt tin OR 2 lb load tin and 1 lb loaf tin. Bake for 50-60 minutes. After five minutes of cool-down, transfer to a plate (cut off the bottom to make the cake level).
    To make glaze, mix three ingredients (you can just use a spoon).
    Wait 15 minutes, then spoon glaze onto cake.

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