Description
This delightful Olive Oil Pumpkin Cake features a moist, tender crumb infused with warm pumpkin pie spices and the rich, fruity flavor of olive oil. Topped with a luscious dairy-free buttercream frosting sweetened with pure maple syrup, this cake is perfect for fall gatherings or any time you crave a comforting, spiced dessert.
Ingredients
Cake Ingredients
- 1 cup sugar (200g)
- 1/2 cup brown sugar (112g)
- 1 cup olive oil
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 2 cups all-purpose flour (240g)
- 4 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon coarse salt
- 1 cup pumpkin puree
Frosting Ingredients
- 3/4 cup dairy free butter (1 1/2 sticks)
- 6 tablespoons brown sugar
- 4 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 - 4 cups powdered sugar
- 1 - 2 tablespoons dairy free milk (unsweetened)
Instructions
- Mise en place. Preheat oven to 350˚F and line a 9x13 cake pan with parchment paper or grease the pan to prevent sticking.
- Sift the dry ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and coarse salt until well combined. Set aside.
- Mix the wet ingredients. Using an electric mixer on medium speed, beat together the olive oil, sugar, and brown sugar until smooth and light in texture. Add eggs one at a time, beating well after each addition. Then add vanilla extract and pumpkin puree, and beat at low speed until fully combined.
- Combine wet and dry ingredients. Gradually add the sifted dry ingredients to the wet mixture about one cup at a time, beating until just incorporated after each addition.
- Bake the cake. Pour the batter into the prepared cake pan and bake for 50-55 minutes, or until the top is set and a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely before frosting.
- Make the frosting. In a large bowl, beat the dairy free butter, brown sugar, and maple syrup with an electric mixer until light and fluffy (about two minutes). Allow the mixture to rest for 5 minutes so the sugar can dissolve. Then, gradually beat in powdered sugar about one cup at a time, adding dairy free milk as needed to achieve a spreadable consistency. Stir in the vanilla extract.
- Frost the cake. Remove the cooled cake from the pan and spread the prepared frosting evenly on top. Let the cake rest for 10-15 minutes to allow the frosting to set before slicing and serving.
Notes
- Make sure eggs are at room temperature for better mixing and volume.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves.
- Use dairy-free milk options like almond or oat milk for a fully dairy-free frosting.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow the cake to cool completely before frosting to prevent melting the frosting.