Olive Oil Pumpkin Cake

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Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.

Prep Time40

Cook Time50

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: brown sugar frosting, dairy free cake, olive oil pumpkin cake, pumpkin cake, pumpkin olive oil cake, pumpkin sheet cake

Servings: pieces

Calories: 300kcal

Author: Melissa Belanger

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 9x13 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.

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