This pumpkin cake was absolutely scrumptious! I didn’t think that I would be able to taste the pumpkin through all the other ingredients, but it was still subtly noticeable in the background.
I actually made this pumpkin cake for the first time last month for Thanksgiving dinner and I wasn’t sure how it would go because my distant relatives have never had pumpkin cake before. Let alone pumpkin spice!
But the amazing fluffy texture of the cake captured their taste buds and it became a total hit! It had the perfect amount of moisture and it stayed light and fluffy on the inside! Something that helped with that was separating the egg whites and yolks and then folding the batter together at the end to yield optimum height and springiness!
Lil bun and I have a slight tendency to make banana cakes all the time because it’s our favorite, but I think this has become the new family favorite! I’m so glad that we bought EIGHT cans of pumpkin puree the other day instead of just two! More pumpkin bakes to come!
Pumpkin cake recipe
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cup coconut oil melted (or vegetable oil)
- 4 large eggs (separated)
- 1 cup dark brown sugar
- 15oz can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- pumpkin seeds for the top
- Line or grease an 8″ cake pan and preheat the oven to 350F
- Separate the egg yolks from the whites and place them into medium bowls. In the bowl with the egg yolks, add in the brown sugar. Whisk until frothy. Then stir in the pumpkin puree and vanilla extract.
- Stir in the all purpose flour, baking powder, salt, ground cinnamon and pumpkin spice into the egg yolk mixture to form a batter.
- Using a clean electric mixer, beat the egg whites until they form medium peaks. Then add the egg yolk mixture 1/3 at a time and fold it in gently. The batter should be light and airy.
- Pour the batter into the prepared cake pan and sprinkle pumpkin seeds on top.
- Bake at 350F for 20 – 30 mins or until golden brown and a toothpick comes out clean when poked into the middle of the cake.