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

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

Watch the How to Make a 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.

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or springform pan.
  1. In a blender, combine the pumpkin puree, honey, eggs, melted and cooled butter, sour cream (or yogurt), and vanilla extract. Blend until smooth.
  1. In a separate bowl, whisk together the all-purpose Spelt flour, ground cinnamon, freshly grated nutmeg, cloves, ginger, baking soda, baking powder, and salt.
  1. 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.
  1. 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.
  1. 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:

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.)

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.

Einkorn Flour Types

More homemade flour videos:

Thanksgiving Recipes

See all →

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Blender Pumpkin Cake Recipe

No ratings yet
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Yield: 8 servings
Author: Mary Bryant Shrader
Print Recipe Save Recipe Rate Recipe
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.

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

Cook’s Note: If you use modern-day all-purpose flour you will need 1/2 cup of butter.
Find this recipe and video at https://marysnest.com/how-to-make-a-blender-pumpkin-cake/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2024 Mary’s Nest, LLC, All Rights Reserved
Course: Cakes
Cuisine: Americana
Keyword: blender pumpkin cake, Easy Pumpkin Pie, pumpkin, pumpkin cake, pumpkin recipe
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Comments

  1. Roschelle says:

    Could freshly milled or all-purpose einkorn be substituted for the spelt without additional changes?

    Reply
    1. Mary Bryant Shrader says:

      Thanks for your comment. Yes. Since they are both ancient grains, you can substitute Einkorn for the Spelt, but you will need to reduce the butter a little bit. Remove 2 tablespoons from the original amount.

      Thanks for being on this traditional foods journey with me! 🙂

      Love and God bless,
      Mary

      Reply

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