Eggless pumpkin Sponge Cake



Pumpkin is everywhere now a days. So lets make some easy recipe using pumpkin puree. There are so many verity of pumpkins . I  found a golden pumpkin on Halloween but couldn’t make any dish .I made pumpkin puree and stored in deep freezer .now I am using that puree making the sponge cake.





This cake is very easy and contains no sugar .Of course no sugar doesn’t mean it’s fat free. Condensed milk is used to adjust the sweetness of this cake. This cake is very light and no fuss. you can make it any time and it tastes great with a cup of tea or coffee.



Unfortunately I faced a power cut while preparing the cake batter ,so decided to make this cake on glass flame. I didn’t use pressure cooker ..i made it on tawa (iron tawa).and the cake comes out perfect and spongy.but the original recipe doesn’t says so..i ve shared both oven and gas flame method here.



Let’s start making the pumpkin sponge cake


All purpose flour – 1 cup

Baking powder – 2 ½ tsp

Baking soda – ½ tsp

Salt – ½ tsp

Pumpkin puree – 1 1/3 cups

Condensed milk recipe – ½ cup + 3 tbsp

Vanilla extract – ¾ tsp

Vegetable oil – ¼ th cup



Take a iron tawa and spread salt on it.

Take a 8” round cake tin, brush it with oil and sprinkle some all purpose flour and spread it all over the tin.

Sieve flour , salt, Baking powder , Baking soda all together. Sieve it for 2 to 3 times. Keep aside.

In a bowl pour oil & add pumpkin puree. Whip it on low speed for 30 seconds or till well blend.

Then add condensed milk and vanilla extract . Again mix it for 30-40 seconds.

Turn the gas flame on and keep the flame on medium heat.

Finally add dry ingredients with the wet ingredients (flour salt, baking powder and baking soda mixture ) and fold with a spatula. do not over mix.

Pour this mixture on the greased cake tin .

Check the tawa, it ll be hot by now. Carefully place the tin on the tawa or on the salt. The salt should cover the bottom of the cake tin.

Cover the whole tawa . we need to create a oven like environment so cover with tightly.


Keep on low flame and leave it for 45 minutes. After 45 minutes check the cake with a help of a tooth pick. Otherwise cover it again and cook till toothpick comes out clean. It will take around 60 minutes and the top will turn brown as like the picture.

let the cake be cool and then de-mould it. cut into pieces and serve it with a cup of tea.


How to make it using oven ::

Preheat the oven 400*F for 10 minutes.

Prepare cake batter and  first bake it at 400*F for 10 minutes then reduce the tempeture to 300*F and bake it for around 30 minutes till toothpick comes out clean .

then transfer it to cooling rack and wait till completely cool. then cut into pieces.



  • you too can follow this step if you want to make this cake at pressure cooker. but remove the whistle and washer .

  • if you don’t want to use salt then use a stand which is provided with pressure cooker.

  • keep in mind that every microwave oven is different so baking time will definitely vary.


Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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4 Responses

  1. sdf says:

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  2. Narayan says:

    Looks yummy… thanks a ton for the recipes Shivani Mam.

  1. November 30, 2015

    […] Eggless pumpkin Sponge Cake […]

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