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.
Our No-oven Stovetop pumpkin Puree that you can find here is delicious! Even without an oven, you can make pumpkin puree that has the delightful roast flavor with this recipe.
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 kitchen 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 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. Here is our easy homemade no-oven pumpkin puree recipe.
Optional: 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.
Optional: Cream Cheese Frosting:
The smooth, creamy texture of cream cheese frosting provides a delightful contrast to the slightly dense and moist texture of the pumpkin cake. If you are going to work with the cake as a dessert, the frosting adds a richness and depth of flavor that elevates the overall dessert experience of the cake. You can however still do without frosting and enjoy the cake as is, especially because most of those in my country are not given to very sweet desserts. You can find our easy quick no-mixer cream cheese frosting here.
Let’s go ahead and 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 tin or pan-about 8 inches in diameter or sufuria of the same size (Or a bread tin)
- 1 lid if using a sufuria/ saucepan to bake without an oven (For the second method of baking)
- 1 wide pan with a lid to use as our micro-oven (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 (Optional)
- 1 tsp Marge/ fat to grease pan and a little flour to dust
For Frosting (Optional)
- You will find our quick and easy No-mixer Cream cheese frosting Recipe linked in the instructions below.
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.
- Meanwhile, grease and dust a 1kg-cake pan. (Or a sufuria/ saucepan that's about 7 to 8 inches in diameter, or, the cake butter fills the pan halfway or slightly below half especially if you'll use the second method of no-oven baking below)Pour the cake batter in the greased pan. See the two methods you can use to bake the cake below.
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 and help with even distribution of heat. 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. This is going to be our micro oven.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 the high heat setting for the first 5 minutes to heat the pan and salt. After 5 minutes, 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.Transfer the cake batter to the preheated pan with the salt and carefully place it on the stones.
- Cover and bake for 45 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
- Remember to use a fairly heavy saucepan/ sufuria if using this method of no-oven baking. 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 to 50 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 picture below.*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.
Once the Cake is Ready...
- Transfer the cake to a suitable platter, plate, or cake board. Let the cake cool completely before serving. My household loves pumpkin with or without frosting. You can have your pumpkin without frosting. You'll enjoy your flavorful pumpkin cake as it is. But if you'd like to frost it, proceed to the next step.
To Frost the Cake,
- This Quick and easy cream cheese frosting without a mixer is easy to whip up with a spoon. It will be ready in no time. You can either cut the cake horizontally into two halves, apply some of the frosting on the surface of the lower piece, cover it with the upper piece and frost it on the surface too. You can also just frost the surface of the cake only.If you want to frost the entire cake and pipe it to decorate, double the cream cheese frosting recipe.
- For this cake, I applied some in between the cake and also on the surface only.
- Enjoy the cake as a dessert or with your favorite beverage for your breakfast, teatime, or for your guests.
- Enhance your hospitality for the glory of God.
Notes
Tips for the Perfect Stovetop Pumpkin Cake:
Don't Overmix the Batter:
Overmixing the batter can lead to a tough cake. Mix just until the dry ingredients are moistened and smooth.Monitor Heat While Baking:
Keep a close eye on the heat while cooking the cake. You don't want to burn the bottom.Adjust Cooking Time as You Bake:
The cooking time may vary depending on the size of your pan and the heat setting. It could take a longer or shorter time than recommended.Get Creative with Toppings:
You can top your cake with cream cheese frosting, whipped cream, caramel sauce, or a scoop of vanilla ice cream.Conclusion
This stovetop pumpkin cake is the perfect way to satisfy your craving for pumpkin cake without turning on your oven. It's easy to make, delicious, and perfect for any occasion. Give it a try and let us know what you think!Recommended:
Basic No-oven Cake Recipe on Gas
No Oven Stovetop Passion Fruit Cake
No-mixer Cream Cheese Frosting
Fermented Porridge Recipe the Natural Way
No Oven Pan-baked Danish Cookies
No Oven 2-ingredients Roasted Groundnuts Recipe
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