Why you’ll love this olive oil pumpkin cake
With the holiday season in full swing, I thought it was the perfect time to share this Pumpkin Olive Oil Cake recipe. It’s one of those desserts that feels special without being overly complicated, and it has just the right amount of cozy fall flavor to bring to any gathering (or keep all to yourself).
The olive oil in this cake keeps it extra moist, and the brown sugar frosting? Absolute perfection. Plus, it’s dairy-free, so everyone can enjoy a slice. Let’s get baking!Why you’ll love this keyword
More dairy free cake recipes chai spice cake / lemon poppy seed bundt cake / dairy free birthday cake / chocolate lava cakes / peanut butter and jelly snack cake
Ingredient notes:
- Pumpkin – If you’re short on time or just want to ensure you get the best results, go with store-bought pumpkin purée. If you’re feeling extra festive and want the freshest flavor, making your own pumpkin purée might be worth the effort.
- Olive oil – Olive oil keeps this cake ultra-moist, plus it’s a fantastic alternative to butter in baking. A good-quality, everyday brand will do the trick
- Eggs – I haven’t tried an egg substitute in this cake, but I do think a flax egg or vegan egg replacement would work. If you try it, please let me know in the comments.
- Pumpkin pie spice – Any store bought blend will work, or feel free to mix up your own blend.
- Dairy free butter – Used in the frosting, dairy-free butter gives a creamy, fluffy texture. You can use your favorite dairy free butter or plant based butter alternative, we used Earth Balance vegan buttery sticks.
- Maple syrup – Stick with pure maple syrup. Imitation syrup is usually made from different ingredients and artificial flavors, which can alter the taste and quality of your frosting.
- Ingredient –
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Room temperature eggs: This helps the eggs mix more smoothly with the batter, resulting in a fluffier cake.
- Let the frosting rest: Allowing the frosting mixture to rest before adding the powdered sugar ensures the brown sugar fully dissolves, giving the frosting a silky texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
More pumpkin recipes: pumpkin spice puppy chow / soft pumpkin cookies / dairy free pumpkin pie / pumpkin risotto
More fall favorites: roasted golden beets / beef paprikash / dairy free buffalo chicken dip / easy cranberry bars
Olive Oil Pumpkin Cake
Ingredients
For the 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 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon coarse salt
- 1 15-ounce can pumpkin puree
For the 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
- Mise en place. Preheat oven to 350˚F and line a 9×13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).
- Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.
- Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.
- Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.
- Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean. Remove from oven and allow the cake cool completely before frosting.
- Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy – about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.
- Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 – 15 minutes to allow frosting to set before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The texture of this cake looks absolutely PERFECT!
How much pumpkin purée do I use?
How much pumpkin purée should I use? It’s not listed in the ingredients. Thanks!
1 15-ounce can of pumpkin. Thanks for the heads up. I will clarify in the ingredients list!