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Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 69 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Olive Oil Pumpkin Cake is a moist and flavorful fall dessert featuring warm pumpkin pie spices and a tender crumb. Sweetened with both white and brown sugars and elevated with a luscious dairy-free buttercream frosting made with maple syrup and powdered sugar, this cake is perfect for gatherings and celebrations. The use of olive oil makes it moist without heaviness, and the dairy-free frosting keeps it inclusive for those avoiding dairy.

Ingredients

Cake

  • 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 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon coarse salt
  • 1 1/2 cups pumpkin puree

Frosting

  • 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

  1. Mise en place: Preheat your oven to 350˚F (175˚C) and prepare a 9x13 inch cake pan by lining it with parchment paper or greasing it well with cooking oil to prevent sticking.
  2. Sift the dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and coarse salt until evenly combined. Set aside this dry mixture.
  3. Mix the wet ingredients: Using an electric mixer on medium speed in a large bowl, beat the olive oil with both the white sugar and brown sugar until the mixture is smooth and lightened in color. Add the eggs one at a time, beating well after each addition to fully incorporate. Then, add the vanilla extract and pumpkin puree and beat on low speed until just combined.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, about one cup at a time, beating just until all is incorporated and the batter is smooth.
  5. 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 into the center comes out clean. Once done, remove from the oven and let the cake cool completely in the pan before frosting.
  6. Make the frosting: In a large mixing bowl, beat the dairy-free butter with the brown sugar and maple syrup until the mixture is light and fluffy, about two minutes. Allow it to rest for five minutes to let the sugar dissolve. Then, gradually beat in the powdered sugar, about one cup at a time, mixing thoroughly after each addition. Add dairy-free milk, one tablespoon at a time, as needed to reach desired frosting consistency.
  7. Frost the cake: Carefully remove the cooled cake from the pan and spread the frosting evenly over the top. Let the frosted cake set for 10-15 minutes before slicing and serving.

Notes

  • Ensure eggs are at room temperature for better mixing and cake texture.
  • Adjust the amount of powdered sugar and dairy-free milk in the frosting to get your preferred consistency.
  • Use high-quality pumpkin puree for best flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • You can substitute dairy-free butter and milk with regular butter and milk if dairy is not an issue.

Find it online: https://ivysrecipes.com/olive-oil-pumpkin-cake-with-maple-buttercream-frosting-recipe/