Pumpkin Sponge Cake — Egg-Free, Lactose-Free & Whole Wheat

This pumpkin sponge cake is a great choice for allergy sufferers and healthy eaters. It is lactose-free. Instead of white refined sugar, it contains cane sugar, and not much of it. Instead of wheat flour, it’s whole wheat. And instead of eggs, it’s a banana, which makes this cake acceptable for allergy sufferers and reduces the amount of sugar.

And pumpkin, friends! You can’t feel its taste at all in this sponge cake. No one in my family likes the taste of pumpkin, so I have to mask it. By the way, all other pumpkin recipes on my blog also mask the pumpkin flavor (for example, incredible Moist Pumpkin Chocolate Chip Bread or colorful Pumpkin Cheesecake with Chocolate Crust or tender Pumpkin Cottage Cheese Cake).

How to make homemade pumpkin puree?

1. Peel the pumpkin from the skin.
2. Cut it in half lengthwise.
3. Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
4. Cut the pumpkin into pieces.
5. And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
6. Next, mash the ready-made soft pumpkin with a potato masher or punch it with a blender (it will be more homogeneous).

How long to cook a pumpkin for puree?

It depends on pumpkin, you just need to wait until it is soft and easy to mash.

How to store pumpkin puree?

Store in a tight container in the refrigerator for several days or in the freezer for several months.

How to freeze pumpkin puree?

Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.

So, let’s cook a pumpkin sponge cake

The quantity of products is counted for a 16 cm diameter baking dish for a sponge cake about 4 cm high.

If you plan to use the pumpkin sponge cake as a cake layer, do not bake a large volume of dough at once, divide it into several molds, baking a sponge cake with a volume (height) of 2 cake layers at most in each mold.

Ingredients:

• ripe banana
• pumpkin puree
• odorless vegetable oil
• brown sugar
• vanilla extract
• orange zest
• whole wheat flour
• salt
• ground cinnamon
• ground nutmeg
• baking powder
• baking soda

Instructions:

1. Turn on the oven to preheat to 180°C (360°F).
2. Mash the banana with a fork.
3. Mix the sugar with the liquid ingredients (banana, pumpkin puree, oil, vanilla extract, orange zest).
4. Mix the dry ingredients (flour, salt, spices, baking powder and baking soda) separately.
5. Sift the dry mixture into the liquid mixture, mix with a whisk or silicone spatula until smooth.
6. Pour the dough into a baking dish with the bottom covered with parchment, the sides ungreased.
7. Bake at 180°C (360°F) until a toothpick comes out clean – for about 30 minutes (baking time may vary depending on your oven).
8. Remove the pumpkin sponge cake from the oven and cool at room temperature.

Other eggless sponge cakes:
Eggless chocolate sponge cake
Buttermilk sponge cake

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!