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Pumpkin Cake Recipe for Toddlers and Kids

Pumpkin Cake- no fuss, egg-less cake recipe with whole wheat flour, pumpkin puree, and walnuts.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cakes
Cuisine: World
Author: Kalyani


  • 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


  • 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!


Serving: 20g