Tender and Creamy Pumpkin Breakfast Cake (Gluten-Free!)

This Pumpkin Tender and Creamy Cake recipe is an extra fluffy cake with a very light texture due to the addition of whipped egg whites. All this cake needs is a dusting of icing sugar for serving, but it is also great with freshly whipped cream. This pumpkin cake recipe can be served as an afternoon snack or as a dessert after a main meal.

To make the cake, you begin by whisking the sugar with the melted butter before adding the salt, vanilla, and pumpkin puree. Then, the egg yolks get mixed into the wet ingredients followed by the cornstarch. The next step is to whip the egg whites to stiff peaks before folding it into the batter, and baking it in a pan in the oven. This is the fluffiest pumpkin cake ever that will surely make this a fixture in your kitchen.

What is a Pumpkin Tender Cake?

This pumpkin tender cake is a round cake that is incredibly light and fluffy. While many pumpkin cake recipes are in loaf form and a little more on the dense side, this cake recipe is much lighter as it doesn’t include any flour (only cornstarch) and it includes whipped egg whites that lighten the cake.

The bright orange color and pumpkin flavor of this pumpkin cake makes it perfect for Autumn. The tender crumb of the cake will make it appealing to everyone you serve it to as well.

Pro Tips

• To successfully whip the egg whites, make sure your bowl and beaters are very clean as any oil residue will inhibit the egg whites from being whipped to stiff peaks. It is also important that egg yolk doesn’t end up in the egg whites when you separate them.
• It is ideal to grease your baking pan and line it with a round of parchment paper to ensure it comes out cleanly.
• To test the doneness of the cake, simply insert a skewer or toothpick in the middle to see if it comes out clean. If the skewer or toothpick comes out with a few moist crumbs, it will likely need a few minutes longer to bake.
• Feel free to replace the pumpkin puree with any other pureed orange squash that you have on hand.
• If you like a pumpkin spice flavor, you can add cinnamon, nutmeg, ginger, and cloves to the cake batter if desired.
• Add icing or a glaze on top of the cake for a beautiful garnish and extra decadence if desired.
• If you don’t have cornstarch on hand, potato starch or tapioca starch are good substitutes.

What to Serve with Pumpkin Tender Cake?

This pumpkin tender cake can be served with a simple dusting of icing sugar and coffee or tea. However, if you would like extra decadence, you could serve it with ice cream or dollops of whipped cream. You could also add a glaze of icing sugar and milk to the cake or a homemade vanilla or chocolate frosting.

Is This Pumpkin Cake Gluten-free?

Yes, this pumpkin cake is gluten-free as it doesn’t include any wheat flour. In fact, it only uses cornstarch as a binding element, which is made from corn and is completely gluten-free.

Can I Make This Pumpkin Cake Vegan?

Unfortunately, this isn’t a possibility as the eggs are such an important aspect of this cake. In fact, the structure of the egg whites are needed to help the cake rise during baking as this recipe doesn’t include any baking powder or baking soda.

Can I Make This Pumpkin Cake in a Loaf Pan?

Yes, if you would like to make this cake in a loaf pan, you definitely can! However, you may need to adjust the baking time to accommodate for the different size and shape of the pan.

More Delicious Pumpkin Recipes You Can Try!

Everyday Pumpkin Cake

Fluffy Pumpkin Cake

Pumpkin Cupcakes

Pumpkin Pie

How to Store Pumpkin Tender Cake

This pumpkin tender cake can be stored in an airtight container, like a cake caddy, at room temperature for up to 3 to 4 days. However, if you would like to store it in the freezer, you can wrap it tightly before placing it in a large freezer bag and putting it in the freezer. It should keep in the freezer for up to 6 months.

How to Make Pumpkin Tender Cake

Whisk the butter with the sugar, salt, and vanilla until combined.

Beat in the egg yolks followed by the cornstarch and pumpkin puree.

In a bowl, beat the egg whites until stiff peaks form.

Gently fold the egg whites into the batter until combined.

Pour the batter into a 16 cm baking pan. Bake in a 160°C (320°F) oven for 45 minutes.

Once cooled, serve immediately dusted with icing sugar.