Pumpkin Crazy Cake
This easy Pumpkin Crazy Cake is a dairy-free and egg-free dessert that’s perfect for fall. Made with simple pantry staples, it’s moist, flavorful, and topped with a luscious cream cheese frosting. Ideal for those with dietary restrictions, this budget-friendly cake requires no eggs, butter, or milk!
Ingredients
- 1 ½ c All-purpose flour
- 1 c Granulated sugar
- 1 t Baking soda
- 1/2 t Baking powder
- 1/2 t Salt
- 2 t Pumpkin pie spice
- 1/2 c Pumpkin puree
- 5 T Vegetable oil
- 1 T White vinegar
- 1 t Vanilla extract
- 1 c Water
Instructions
- Preheat oven to 350°F (175°C). Spray an 8x8-inch baking pan with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Create two large wells and two small wells in the dry mixture. Add pumpkin puree into one large well, vegetable oil into the other, and pour vinegar and vanilla into the small wells.
- Pour water over the mixture and gently stir until well combined, being careful not to overmix.
- Pour batter into the prepared baking pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting. For a delicious finish, top with our Cream Cheese Frosting.
Notes
- Storage: Store the cake at room temperature or refrigerate for up to 5 days. Freeze unfrosted cake for up to 3 months.
- Frosting: Try our cinnamon-spiced cream cheese frosting for an extra burst of flavor (it has dairy in it, though).
Tried this recipe?Let us know how it was!