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.
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!
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