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EGGLESS
COTTON SOFT PUMPKIN CAKE
| ULTIMATE RECIPE
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Eggless Cotton Soft Pumpkin Cake – Almost Castella! Although it’s not jiggly but this cake is just super soft using simple and basic baking method to achieve cotton soft eggless cake. I’ve always used yogurt to achieve this but guess what, using pumpkin, not only it’s flavourful, it’s gives a very soft texture and a very appealing cake colour compared to regular vanilla cake. It looks one of those egg version sponge cake. Also, another trick to achieve this soft is by using a flat wide pan so that to minimize the baking time yet able to achieve a soft texture. Although it’s not a 100% Castella texture, but this is far the softest cake for an eggless version. I hope you’ll inspired to give this simple method a try. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

  • Pumpkin Puree

Click here for homemade pumpkin puree: https://youtu.be/HOF9asJN9Qo

Go to the description box or referring to the video for a simple demonstration J

 

  • Eggless Pumpkin Sponge Cake

I used 26x36cm pan

 

240ml [1 cup] milk

1 tbsp white vinegar

180g [1½ cup] cake flour

1 tsp baking powder

¼ tsp baking soda

100g [½ cup] fine sugar

85g [¼ cup + 2 tbsp] oil

113g [½ cup] homemade pumpkin puree (you can also use store bought if you can find)

1 tsp vanilla extract

¼ tsp salt

 

 

  • Chocolate Ganache

240g [1 cup] whipping cream (hot and divided)

 

150g [¾ cup + 2 tbsp] dark chocolate

150g [½ cup + 2 tbsp] hot whipping cream

 

150g [¾ cup + 2 tbsp] white chocolate

75g [½ cup + 1 tbsp] hot whipping cream

 

syrup

[1 tbsp sugar + 2 tbsp hot water]

 

deco

60g [¼ cup] whipping cream (deco dollops)

Basil leaves or any green leaves you desire

Instructions:

  • Eggless Vanilla Cake Sheet

  1. In a glass, mix milk and vinegar. Mix well and let it rest for 5 minutes.

  2. Sift the flour, baking powder and baking soda. Set aside.

  3. In a large mixing bowl, add sugar, oil, pumpkin puree, vanilla extract and salt. Mix for 1 minute or until the layer of oil disappear.

  4. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix to combine.

  5. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined.

  6. Transfer the batter onto a 26x36cm pan. Use a scrapper to spread the batter evenly. Tap the pan on the table to release air bubbles.

  7. Bake them in preheated oven at 180°C/355°F for 20-25 minutes or until the inserted skewer comes out clean.

  8. Remove the cake from the pan and let it cool completely before slicing into sheets.

  9. Slice the cake into 4 equal sheets.

 

 

  • Chocolate Ganache

  1. In a milk pot, add the whipping cream, heat up until almost boiling, but do not boil the cream. Remove from the heat.

  2. Pour the hot cream over the dark chocolate and white chocolate according to the amount mentioned. Make sure all the chocolate submerge into the hot cream.

  3. Let it sit for about 5 minutes.

  4. Mix each of the chocolate mixtures until well combined.

  5. Wrap with cling film and refrigerate for at least 30 minutes.

  6. Using an electric mixer, mix each of the chocolate until the chocolate is stiff and smooth.

  7. The ganache is ready for use.

 

 

  • Assemble the Cake (refer to the video)

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