This Pumpkin Olive Oil Cake recipe is a delightful fusion of rich olive oil and warm pumpkin spice. Perfect for the fall season, this easy pumpkin cake combines wholesome ingredients for a dessert that’s both flavorful and moist. Unlike traditional cakes, the olive oil adds a subtle richness while keeping the cake light and airy. Whether you’re looking for a quick autumn treat or a healthy twist on a classic dessert, this recipe is sure to satisfy your cravings.
Pumpkin Olive Oil Cake Recipe
Cuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutes280
kcalThis Pumpkin Olive Oil Cake is a simple yet delicious dessert, combining the warmth of pumpkin spice with the richness of olive oil. Perfect for fall or any occasion, it offers a healthy twist to traditional cakes.
Ingredients
1 ½ cups all-purpose flour
1 cup pumpkin purée
¾ cup olive oil
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a separate bowl, combine the pumpkin purée, olive oil, brown sugar, eggs, and vanilla extract. Whisk until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Bake: Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool for 10 minutes in the pan before transferring it to a wire rack. Serve warm or at room temperature.
Notes
- Ensure your pumpkin purée is smooth for the best texture.
- Use extra virgin olive oil for a richer, fruitier flavor in the cake.
- For extra sweetness, you can drizzle the cake with a glaze made from powdered sugar and milk.
Tips for a delicious Pumpkin Olive Oil Cake:
- Make it Gluten-Free: Substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- Add Toppings: For added texture, top the cake with chopped nuts or a dusting of powdered sugar before serving.
- Storage: Store the cake in an airtight container for up to 3 days or freeze for up to a month.
- Perfect with Coffee: Serve this cake with a cup of coffee or tea for a delightful treat.
FAQ
Yes, canned pumpkin puree works perfectly in pumpkin olive oil cake. Just be sure not to use pumpkin pie filling, as it contains added sugars and spices that can alter the flavor and texture of the cake.st results.
Yes, you can substitute olive oil with other oils like vegetable oil, coconut oil, or canola oil. However, olive oil adds a unique flavor and richness, so if possible, use a light or mild olive oil for the best results.
If you’re in search of a simple yet delicious fall dessert, this Pumpkin Olive Oil Cake recipe is the perfect choice. With its moist texture, warm spices, and the richness of olive oil, it’s a crowd-pleaser for any occasion. Not only is this cake easy to make, but it’s also a healthier alternative to traditional cakes, making it a great option for those who want to indulge without the guilt. Give it a try, and you’ll have a new go-to dessert for the season!
If you like this recipe, make sure to check the Almond Nut Cake Recipe!
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