Pumpkin Cake Recipe for Toddlers and Kids
Prep time
Cook time
Total time
Pumpkin Cake- no fuss, egg-less cake recipe with whole wheat flour, pumpkin puree, and walnuts.
Recipe type: Cakes
Cuisine: World
  • Whole Wheat Flour -1.5 cups
  • Pumpkin Puree - 1 cup
  • Olive oil/sunflower oil/odorless oil- ⅓ cup
  • Vannila Essence - 1 tsp
  • Curd/Yogurt - ½ cup
  • Brown Sugar/White Sugar - ⅔ cup
  • Baking Soda - ½ Tsp
  • Baking Powder - 1 Tsp
  • Salt - ⅛ Tsp
  • Broken Walnuts - ¼ cup
  1. Keep all the ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. In a mixing bowl, add 1 cup of pumpkin puree and oil.
  2. Now add curd and sugar.
  3. Then add vanilla extract. Mix it well until the sugar is dissolved completely and the mixture is creamy.
  4. Place a sieve over the mixing bowl. Add 1.5 cups of wheat flour and baking powder.
  5. Then add Baking soda and salt.
  6. Sift the whole wheat flour, baking powder, salt, and baking soda. Gently fold everything well for 10-15 seconds. Don't over mix. The final batter should be slightly thick.
  7. Finally, add in broken walnuts and give a quick mix.
  8. Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till the toothpick inserted in the center comes out clean.
  9. Allow to cool it down completely and cut into pieces!
Nutrition Information
Serving size: 20 Small pieces
Recipe by GKFoodDiary - Homemade Indian Baby Food Recipes at https://gkfooddiary.com/eggless-wheat-pumpkin-cake/