Description
Moist Pumpkin Olive Oil Cake with Sweet Maple Glaze
Ingredients
Scale
- 2 cups All-Purpose Flour (can use gluten-free blend)
- 1 tbsp Pumpkin Pie Spice (or favorite spices)
- 2 tsps Baking Powder (ensure it’s fresh)
- 1/2 tsp Fine Sea Salt (adjust if using regular salt)
- 1 tsp Baking Soda (do not omit)
- 1 cup Dark Brown Sugar (light brown sugar can substitute)
- 1/2 cup Extra Virgin Olive Oil (can substitute with canola oil)
- 1 cup Pumpkin Puree (must be pure, not pie filling)
- 3 large Eggs (or flaxseed meal for vegan)
- 1 tsp Vanilla Extract (opt for pure vanilla)
- 1/4 cup Unsalted Butter (can use coconut oil)
- 1/2 cup Pure Maple Syrup (honey can be an alternative)
- 1 cup Powdered Sugar (coconut sugar as a substitute)
- 1/4 tsp Coarse Kosher Salt (adjust quantity if using other salt)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, sift together all-purpose flour, pumpkin pie spice, baking powder, fine sea salt, and baking soda.
- Cream dark brown sugar and extra virgin olive oil until smooth.
- Mix in pumpkin puree, eggs, and vanilla until creamy.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 30 minutes before transferring to a wire rack.
- Melt the butter and whisk it with maple syrup, powdered sugar, and salt until smooth for the glaze.
- Once cooled, drizzle the maple glaze over the cake generously.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg