Eggless Pumpkin Spice Cake
Warm spices, rich pumpkin, and a tangy cream cheese frosting — this is the kind of cake that makes an entire kitchen smell like the best day of autumn. The batter comes together with pantry staples, and the result is a deeply moist, tender crumb that slices beautifully into 12 generous pieces. The secret to skipping eggs without sacrificing texture is a flaxseed-and-water mixture that gels up in just five minutes, binding everything together just as well as the real thing. Unsweetened applesauce pulls double duty here, adding moisture and a subtle sweetness that plays perfectly off the cinnamon, ginger, nutmeg, and cloves. The two-layer build with a full cream cheese frosting makes this feel genuinely celebratory, not like a compromise. Whether you're baking for someone with an egg allergy or simply ran out of eggs on a Sunday afternoon, this recipe delivers every bit of the cozy, spiced satisfaction you're after.
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 can (15 oz) pumpkin puree
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- ½ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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