Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 20 pieces
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.
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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
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)
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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).
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Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.
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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.
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Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.
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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.
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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.
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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.
Calories: 300kcal Carbohydrates: 40g Protein: 0.04g Fat: 16g Trans Fat: 0.04g Sodium: 175mg Fiber: 0.03g Sugar: 39g Vitamin C: 0.05mg
