Craving a warm, cozy pumpkin cake this season? This easy stovetop recipe is perfect for any season of the year. No oven needed! You will enjoy this one.
Easy No-oven Pumpkin Cake Recipe
I’m grateful we live in a part of the world where we can enjoy pumpkin recipes all year round.
But even if you don’t come from the tropics, you can make plenty of pumpkin puree, store it, and have it on hand to make pumpkin cake.
I love pumpkin cake’s delightfully soft, flavorful, and spicy interior. This makes pumpkin cake a delicious treat for this fall, Christmas, or any time of year.
Thankfully, with or, without an oven, you can enjoy a delightful bite of a slice of pumpkin cake goodness.
2 Ways of Baking Pumpkin Cake Without an Oven
I’m taking you through this step-by-step guide to baking pumpkin cake without an oven two ways.
These two foolproof ways of baking are easy with no extra equipment except what you already have in your home or pantry.
I’m calling them foolproof because I’ve baked my cakes without an oven this way for several years.
If you have no oven, your oven has broken down, or you want to learn a new way of baking without an oven, this is the recipe for you.
Follow the guide in the recipe. Before long, you’ll have a beautiful pumpkin cake cooling on your counter.
If you’re looking for a delicious and easy way to indulge your pumpkin spice and puree, look no further than this stovetop pumpkin cake recipe.
I’m certain you will love and enjoy this no-bake pumpkin cake perfect for this time of year.
What ingredients will we use?
Here are the easy ingredients you need to make this easy pumpkin cake recipe at home without an oven:
All-purpose flour
I work with any quality all-purpose flour to make this stovetop pumpkin cake recipe. Use your favorite all-purpose flour brand to make the cake.
Baking powder:
Use your favorite brand of baking powder, ensuring it is not expired.
Baking soda:
Also called bicarbonate of soda, work with your favorite brand of baking soda too.
Regular Sugar:
Sugar enhances the taste of the pumpkin cake. You can reduce the sugar further or substitute it with honey. If I’m using honey, I’ll work with 1/3 cup of honey as a substitute.
Brown sugar or finely grated jaggery:
I love how brown sugar enhances the overall flavor of pumpkin cake. Because I come from a part of the world where it’s not often easy to find brown sugar in some parts of our country, I love to give the option of jaggery. Jaggery is a wonderful substitute for brown sugar. I love its flavor in recipes too.
Salt:
The salt enhances the taste of the pumpkin cake even more. It gives the cake a delicious balanced taste that you will enjoy.
The Spices:
The combination of cinnamon, ginger, cloves, and mixed spice takes the pumpkin cake to a new level of taste and flavor. There’s nothing like spicy pumpkin cake with these spices incorporated into this delicious pumpkin cake!
Vegetable oil:
Any good quality vegetable oil will do.
Egg:
The egg not only makes the recipe nutritious, but the result is often a softer, fluffier cake you will enjoy.
Pumpkin Puree:
Pumpkin puree gives this cake its delightful taste, color, and soft texture too. You can find our easy no-oven pumpkin puree recipe here once I have it on the blog soon.
Vanilla Flavoring:
Vanilla flavoring enhances the taste of the cake. If you however don’t have it in your pantry or you just don’t like it, you can do without it. The flavorful mix of the pumpkin cake spices will make the cake unbeatable.
Let’s go ahead nd make our delightful no oven pumpkin cake on the stovetop.
Stovetop Pumpkin Cake: No Oven Required
Equipment
- 2 mixing bowls
- 1 Wooden Spoon
- Measuring cups and spoons as needed
- 1 1 kg cake-baking tin or pan-about 9 inches in diameter (Or 9 by 15" bread tin)
- 1 lid if using the pan to bake without an oven
- 1 wide pan with a lid (Wider than the cake tin or pan)
Ingredients
- 1 & ½ cups cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar or finely grated jaggery
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp ground cloves
- ½ cup vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 1 tsp vanilla flavoring
- Cream cheese frosting
- 1 tsp Marge/ fat to grease pan and a little flour to dust
Instructions
- Combine the flour, baking powder, baking soda, salt, regular sugar, cinnamon, ginger, mixed spice, and cloves in a medium bowl. Set aside.
- In a separate bowl, whisk together the brown sugar/ grated jaggery, vegetable oil, egg, vanilla, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth. Be careful not to overmix.
- Let’s bake the cake without an oven.I use the first method of baking when I want the cake to have the characteristic cake or bread tin shape. I use the second method when I’m not necessarily concerned about a perfectly shaped cake!
Method 1 of Baking Without an Oven
- Select a fairly heavy pan in which the cake/ bread tin you’ll use to bake will fit while leaving some space on the edges to place or lift the cake tin out of the pan.Add 2 cups of salt to the pan to protect it. Evenly spread the salt in the pan. Arrange about 6 to 8 stones (about half an inch in diameter each) on the salt. These are the stones on which the cake will rest so it’s not in direct contact with the salt.I picked my stones from a construction site. Ensure you get heat-resistant stones that won't crumble when exposed to heat.Cover the pan, transfer to your stovetop, and allow it on high heat setting for the first 5 minutes to heat the pan and salt. Lower the heat to the lowest setting as designed by the manufacturer of the stove and allow 5 more minutes. This is a total of 10 minutes.Meanwhile, grease and dust a 1kg-cake pan or 9 by 15” inch bread tin. Transfer the batter to the pan. Transfer it to the preheated pan with the salt and carefully place it on the stones. Bake for 40 minutes or until a toothpick or taster inserted into the center comes out clean.If the cake bakes for longer than 40 minutes, reduce the flame further by taking it as though you are switching off and reduce it to a very low flame as shown below, the kind that if you blew hard on it, it would go off. this is so your cake won’t burn at the bottom as it bakes the last several minutes until it’s cooked through.
Method 2 of Baking Without an Oven
- Select a fairly heavy saucepan or sufuria that is about 7 to 9 inches in diameter. Grease and dust the pan.Pour the butter into the pan and cover.Transfer to your stove top.If you are using the smallest burner on your stove, allow the cake on full flame for 30 seconds just to heat up the pan. Now reduce the flame to the lowest setting and bake for 40 minutes until a toothpick or taster inserted into the center comes out clean. If you’re using one of the wider burners, allow it on full flame for 20 seconds to heat up the pan.Reduce the flame to the lowest by turning it slowly in the direction you take the knob when switching off. Reduce it to the lowest flame as shown in the previous picture above.*Don’t reduce to the lowest as designed by your manufacturer for this wide burner. The lowest flame as designed for the gas stove is usually too high for your cake. It will burn before it’s ready.Let it bake for 45 minutes to an hour or until a toothpick or tester inserted into the center comes out clean. If you want the cake to brown on the surface, invert it back into the pan so the upper part of the cake is at the bottom of the pan. Let it bake for 10 minutes just to brown on the surface now that it is already cooked.
- 5Transfer the cake to a suitable platter, plate, or cake board. Let the cake cool completely before serving.
- This cream cheese frosting without a mixer is easy to whip up with a spoon. It will be ready in no time. Use it to frost the surface of your pumpkin cake to give it that extra delicious finish.
- Enjoy the cake as a dessert or with your favorite beverage.
- Enhance your hospitality for the glory of God.