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Dairy-Free Pumpkin Cake Recipe

Dairy-Free Pumpkin Cake Recipe

Photos of Dairy-Free Pumpkin Cake Recipe

How To Make Dairy-Free Pumpkin Cake

A moist and delicious pumpkin cake perfect for those with dairy allergies!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt


  1. Preheat oven to 350°F.

  2. In a mixing bowl, combine pumpkin puree, applesauce, brown sugar, vegetable oil, and vanilla extract.

  3. In a separate bowl, mix together flour, baking powder, cinnamon, ginger, nutmeg, and salt.

  4. Gradually stir the dry ingredients into the pumpkin mixture until well combined.

  5. Pour batter into a greased 8-inch cake pan.

  6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

  7. Allow to cool before serving.


  • Calories : 254kcal
  • Total Fat : 6g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 262mg
  • Total Carbohydrates : 48g
  • Dietary Fiber : 3g
  • Sugar : 27g
  • Protein : 3g
Want to discuss this dairy-free pumpkin cake recipe further? Head over to the Baking and Desserts section of our forum and share your thoughts, tips, and experiences with this delightful treat!

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