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    Whole Wheat Pumpkin Cake Recipe for Toddlers and Kids | Celebrating the Fourth Blog Anniversary

    last updated: Jan 21, 2020 by Kalyani

    Jump to Recipe Print Recipe
    Whole Wheat Pumpkin Cake

    Eggless whole wheat pumpkin cake: Delicious cake recipe made with whole wheat flour, pumpkin, walnuts, and no eggs! Pumpkin is a versatile vegetable and I would love to try dessert recipes with pumpkin. I have already shared  Pumpkin kheer and pumpkin halwa. This pumpkin cake is my recent try. I just referred this and tweaked it a bit! It turned out surprisingly good, should say it is the best soft whole wheat cake I ever baked.

    This pumpkin cake can be given to toddlers after one year. Check out other healthy cake recipes for toddlers and kids here.

    GKFoodDiary is Four today. Yes, today is our fourth blog Anniversary. Four years ago, I  had just started my journey; I had no idea how long would it go. But here we are celebrating four long years, and this wouldn't be possible without our readers! Thank you so much all for the warm support you all have given! Do continue your support and I need all your encouragement for all my future endeavors 🙂 And to celebrate this occasion I chose this pumpkin cake to mark the achievement.

    Now Let's get on to check how to make this healthy egg-less whole wheat pumpkin cake.

    Whole Wheat Pumpkin Cake for Toddlers and Kids
    Whole Wheat Pumpkin Cake
    Print Pin

    Pumpkin Cake Recipe for Toddlers and Kids

    Pumpkin Cake- no fuss, egg-less cake recipe with whole wheat flour, pumpkin puree, and walnuts.
    Course Cakes
    Cuisine World
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Calories
    Author Kalyani

    Ingredients

    • Whole Wheat Flour -1.5 cups
    • Pumpkin Puree - 1 cup
    • Olive oil/sunflower oil/odorless oil- 1/3 cup
    • Vannila Essence - 1 tsp
    • Curd/Yogurt - 1/2 cup
    • Brown Sugar/White Sugar - 2/3 cup
    • Baking Soda - 1/2 Tsp
    • Baking Powder - 1 Tsp
    • Salt - 1/8 Tsp
    • Broken Walnuts - 1/4 cup

    Instructions

    • 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.
    • Now add curd and sugar.
    • Then add vanilla extract. Mix it well until the sugar is dissolved completely and the mixture is creamy.
    • Place a sieve over the mixing bowl. Add 1.5 cups of wheat flour and baking powder.
    • Then add Baking soda and salt.
    • 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.
    • Finally, add in broken walnuts and give a quick mix.
    • 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.
    • Allow to cool it down completely and cut into pieces!

    Nutrition

    Serving: 20g
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

    Whole Wheat Pumpkin Cake Recipe

    Here is the video of how to make the pumpkin cake recipe

    Method:

    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.
    Whole Wheat Pumpkin Cake Step 1
    2. Now add curd and sugar.
    Whole Wheat Pumpkin Cake Step 2

    3. Then add vanilla extract. Mix it well until the sugar is dissolved completely and the mixture is creamy.
    Whole Wheat Pumpkin Cake Step 3
    4. Place a sieve over the mixing bowl. Add 1.5 cups of wheat flour and baking powder.
    Whole Wheat Pumpkin Cake Step 4
    5. Then add Baking soda and salt.
    Whole Wheat Pumpkin Cake Step 5
    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.
    Whole Wheat Pumpkin Cake Step 6
    7. Finally, add in broken walnuts and give a quick mix.
    Whole Wheat Pumpkin Cake Step 7
    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.
    Whole Wheat Pumpkin Cake Step 8
    9. Allow to cool it down completely and cut into pieces!
    Whole Wheat Pumpkin Cake Step 9

    The whole wheat pumpkin cake is ready to serve!
    Whole Wheat Pumpkin Cake for Toddlers ,Kids

    Notes :

    • I used homemade pumpkin puree; You can use storebought one too.
    • If the final mixture is too thick after adding wheat flour mix, add few tbsp of milk to get the desired consistency.
    • Don't over mix after adding the dry ingredients, fold them for 10-15 seconds.
    • This pumpkin cake stays well for four days at room temperature and keeps good for a week if stored in the refrigerator.
    • You could use any nuts of your choice instead of walnuts.
    • Mixing and measurements are most important for the perfect cake.

    You may also like:

    Strawberry Lassi Recipe for Babies, Toddlers and Kids
    Easy Poha Kheer Recipe for Babies, Toddlers and Kids (with nuts & dry fruits)
    Easy Chicken Biryani Recipe for Toddlers and Kids
    Ragi Chocolate Cake Recipe for Toddlers and Kids
    « Barley Moong Dal Khichdi Recipe for Babies & Toddlers
    Bottle Gourd Recipes for Babies and Kids | When Can I give my Baby Bottle Gourd »
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    Reader Interactions

    Comments

    1. Dia

      July 18, 2019 at 4:54 am

      Can we use grated pumpkin

      Reply
      • Kalyani

        July 18, 2019 at 8:28 am

        yes

        Reply
        • Dia

          July 18, 2019 at 1:58 pm

          Vanilla essence measurement is missing pls help me with this and can we use jaggery is yes help me with quantity thanks

          Reply
          • Kalyani

            July 19, 2019 at 12:49 am

            Yes, you can use powdered jaggery quantity is 2/3 cup plus 2 to 3 tbsp. Vanilla essence is 1 tsp. updated the post now

            Reply
    2. Geeta

      March 11, 2020 at 4:44 pm

      Hi. Measurement is 250 ml or 200 ml of cup ?

      Reply
      • Kalyani

        March 12, 2020 at 12:26 am

        standard US cup measurements, 240 ml (approx)

        Reply
    3. Jen

      April 01, 2020 at 7:17 pm

      Hi any replacement for curd or yogurt... Couldn't get it coz of lockdown

      Reply
      • Kalyani

        April 01, 2020 at 10:09 pm

        you can try with eggs instead

        Reply

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    Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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