If you’re looking for an easy-to-make cake for your Thanksgiving dessert table, try this Blender Pumpkin Cake that comes together in minutes. You’ll delight your guests with a recipe that’s in the holiday spirit but is something different from pumpkin pie.
Watch the video tutorial below and discover why a Blender Pumpkin Cake will be one of the easiest cakes you’ll ever make. You’ll also learn all my best tips for keeping this cake as light as a feather!
Note: if you’re looking for an easy traditional pumpkin pie recipe, I’ve got you covered with an easy pumpkin pie with a no-roll crust! And if you are a Laura Ingalls Wilder fan, check out my old-fashioned pumpkin pie based on the recipe in the Little House on the Prairie Cookbook!
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Table of Contents
- Why You Will Love This Blender Cake
- Blender Pumpkin Cake Video
- Ingredients for a Blender Pumpkin Cake
- How to Make a Blender Pumpkin Cake
- Blender Cake Variations
- Recipe Tip for Success
- Storing and Reheating a Blender Cake
- How to Bake with Spelt Flour
- Grind Your Own Flour with the Mockmill
- How to Make Freshly Milled Flour
- Thanksgiving Recipes
- The Modern Pioneer Cookbook
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Blender Pumpkin Cake Recipe Recipe
- Shop for items used in this blog post or video
Why You Will Love This Blender Cake
When Thanksgiving rolls around, we are often exceptionally busy in the kitchen, making a whole host of dishes, from a roast turkey to stuffing, gravy, mashed potatoes, cranberry sauce, and more! So, if you don’t have the energy or time to make a complicated dessert, this blender cake will save the day. It comes together in minutes and will bake up in around 30 minutes. After a quick dusting of powdered sugar, it’s ready to serve!
Blender Pumpkin Cake Video
Ingredients for a Blender Pumpkin Cake
Find the full printable recipe with ingredients below.
- 1 cup pumpkin puree, freshly made roasted or canned
- 1/2 cup honey or 3/8 cup (6 tablespoons) maple syrup
- 3 large eggs
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose Spelt flour (See the Cook’s Notes in my recipe if you want to use modern-day all-purpose flour.)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (about 1/8 of a whole nutmeg)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine ground sea salt
How to Make a Blender Pumpkin Cake
Find the full printable recipe with measurements below.
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or springform pan.
- In a blender, combine the pumpkin puree, honey, eggs, melted and cooled butter, sour cream (or yogurt), and vanilla extract. Blend until smooth.
- In a separate bowl, whisk together the all-purpose Spelt flour, ground cinnamon, freshly grated nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- Add the dry ingredients to the blender and pulse until the dry and wet ingredients are mixed together. Avoid overmixing to maintain a light texture.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a cooling rack. The cake can be enjoyed warm or allowed to cool completely. Optionally sprinkle powdered sugar for sweetness and decoration.
Blender Cake Variations
This blender cake technique lends itself beautifully to a variety of purées. In place of the pumpkin, you can substitute any variety of winter squash. Additional variations include:
- Mashed bananas
- Pear purée
- Apple sauce
Recipe Tip for Success
Blend the cake batter for no more than 60 seconds until the dry and wet ingredients are mixed together. You can stop the blender halfway through and scrape down the sides if necessary. Avoid overmixing to maintain a light cake texture.
Storing and Reheating a Blender Cake
This cake is best enjoyed the day it is made, but you can wrap it well and refrigerate leftovers for up to 3 days. When ready to eat, rewarm the cake in an oven set to 200°F (93°C) until heated through.
How to Bake with Spelt Flour
When baking with Spelt flour, you have to keep in mind that Spelt, whether in its whole grain form or its all-purpose form (where the bran and the germ have been sifted out), absorbs fat differently than modern-day whole wheat flour or its all-purpose version. (Ancient grain flours are milled from Einkorn, Emmer, or Spelt.)
Spelt and all the ancient grain wheats absorb less fat (as well as less liquid) than their modern-day wheat counterparts. So, a properly prepared recipe calling for ancient wheats will always have reduced amounts of fat compared to a similar modern-day recipe.
Learn more about ancient grains and more:
- Wheat Berries FAQ about Einkorn, Spelt, and More
- What is Kamut? And What Are We Supposed to Do with It?
Baking with Whole Grain Spelt Flour
The general rule is that when converting a modern-day whole wheat flour recipe to a recipe using ancient grain whole wheat flour, you will need to reduce the amount of fat called for in the recipe by 2 tablespoons for every 1 cup of flour.
Baking with All-Purpose Spelt Flour
If you are converting a recipe using a modern-day all-purpose flour (or bread flour) to a recipe using ancient grain all-purpose flour, you will need to reduce the fat by 1 tablespoon for every 1 cup of flour called for.
Only General Guidelines
These are only general guidelines. Sometimes, a bit of trial and error is involved in creating the perfect Spelt recipe. But at the very least, start with the general guidelines to avoid creating an overly greasy or oily baked good.
Grind Your Own Flour with the Mockmill
When it comes to electric grain mills, after I did A LOT of research, I decided to buy a Mockmill. And am I so happy I did! The Mockmill is a very affordable but beautifully crafted German-made mill that stone grinds grain with settings ranging from 1 to 10—fine to coarse ground grain.
Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover’s Flaker that flakes whole grain in minutes. (This is not a sponsored post, I bought the Mockmill products that I show you, and I’m a happy user of their devices in my kitchen.)
- Mockmill 100 Grain Mill unboxing
- Get the Mockmill 100 Stone Grain Mill (Same product I show you in my unboxing video.)
- Flake Lover’s Flaker from Mockmill in action (Using this device, you can flake whole grain in minutes.)
How to Make Freshly Milled Flour
In my How to Make All Purpose Einkorn Flour at Home video, I show you how to grind whole grains into freshly milled flour as well as how to sift out the bran and the germ to make homemade all-purpose flour. As an example, I use Einkorn whole grain (also called Einkorn berries), but the process applies to grinding any whole grain into freshly milled flour.
More homemade flour videos:
Thanksgiving Recipes
How to Make the Little House on the Prairie Cookbook Pumpkin Pie
Make this delicious dessert just like Ma Ingalls did as a pioneer in the American Midwest.
Traditional French Pumpkin Soup Recipe
Make this rich, creamy pumpkin soup from an easy Seventeenth Century Heirloom Recipe.
How to Make Easy Yeast Dinner Rolls
These buttery, pillow-soft rolls are the perfect addition to your holiday meals.
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Start Your Traditional Foods Journey
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
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Kitchen Academy Videos
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Blender Pumpkin Cake Recipe
Equipment
- 1 Standard blender High-speed blender not required.
- 1 9" standard cake pan or springform pan
Ingredients
- 1 cup pumpkin puree freshly made or canned
- 1/2 cup honey (Or 6 tablespoons maple syrup)
- 3 large eggs
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup sour cream (Or plain yogurt)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose Spelt flour (See Cook's Note below if you want to use modern-day all-purpose flour.)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg About 1/8 of a whole nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-ground sea salt
- Powdered sugar (Used for dusting. Powdered sugar is also known as confectioners sugar or icing sugar.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or springform pan.
- In a blender, combine the pumpkin puree, honey, eggs, melted and cooled butter, sour cream (or yogurt), and vanilla extract. Blend until smooth.
- In a separate bowl, whisk together the all-purpose Spelt flour, ground cinnamon, freshly grated nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- Add the dry ingredients to the blender and blend for no more than 60 seconds until the dry and wet ingredients are mixed together. You can stop the blender halfway through and scrape down the sides, if necessary. Avoid overmixing to maintain a light texture.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a cooling rack. The cake can be enjoyed warm or allowed to cool completely.
- If desired, dust the cake with powdered sugar before slicing.
- This cake is best enjoyed the day it is made but can be wrapped well and refrigerated for up to 3 days. When ready to eat, rewarm the cake in an oven set to 200°F (93°C) until heated through.
Video
Notes
Shop for items used in this blog post or video
Favorite Baking Supplies
Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
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