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Incredibly Moist: Thanks to the olive oil and pumpkin puree, every bite is soft and tender. Eggs and Dairy-Free: Naturally egg and dairy-free, making it a great option for those with dietary restrictions. Easy to Make: With simple steps and minimal ingredients, this cake comes together effortlessly. Perfect for Fall: Packed with seasonal spices like cinnamon and pumpkin spice, it’s the ideal dessert for cooler days.
If you love the warm, cozy vibes of this Olive Oil Pumpkin Cake, be sure to explore some of our curated selection of mouthwatering fall recipes. Indulge in the rich, spiced goodness of my Apple Cider Donut Cake or the buttery layers of Apple Strudel. For a fun twist, try the Caramel Apple Upside Down Cake or satisfy your pumpkin cravings with a batch of Glazed Pumpkin Donuts. These recipes are perfect for embracing all the flavors fall has to offer!
What is a Pumpkin Olive Oil Cake?
Pumpkin Olive Oil Cake is a moist, fall-inspired cake that blends the rich, earthy flavor of olive oil with the warm spices of pumpkin. Its unique texture and balance of sweet and savory make it an ideal dessert for cozy autumn days.
Moist & Tender: The olive oil adds depth and keeps the cake soft. Warm Fall Flavors: Pumpkin puree and spices like cinnamon or nutmeg give it a cozy autumn vibe.
Tools You Need
8-inch (20-cm) round cake pan Measuring cups Measuring spoons Measuring jugs Mixing bowls Whisk Spatula Offset spatula
Key Ingredients and Substitutions
Pumpkin Cake
All-Purpose Flour
Provides structure to the cake. Substitutes: Use whole wheat flour for up to 50% of the all-purpose flour for more nutrition and flavors. Or use a gluten-free flour blend or Easy Almond Baking Mix for a gluten-free option.
Baking Powder & Baking Soda
Help the cake rise.
Pumpkin Pie Spice & Cinnamon
Add warm, aromatic fall flavors. Substitutes: Nutmeg, cloves, cardamom, or ginger for a custom spice blend.
Salt
Enhances flavors and balances sweetness.
Pumpkin Puree
Adds moisture and a rich pumpkin flavor. Substitutes: Sweet potato or butternut squash puree.
Extra Virgin Olive Oil
Baking with olive oil adds moisture, richness, and a mild fruity flavor. It also helps create a tender crumb. Substitutes: Vegetable oil or melted coconut oil for a milder flavor.
Granulated & Dark Brown Sugar
Provide sweetness and a slight caramel flavor from the molasses in brown sugar. Substitutes: Coconut sugar or maple syrup for a refined sugar-free option.
Water
Adds moisture to balance the batter. Substitutes: Milk or plant-based milk for extra richness.
Rodelle Natural Vanilla Paste enhances overall flavor with a subtle, floral sweetness. Adds a rich, deep vanilla flavor and boosts the overall fragrance that complements the warm spices and pumpkin. Substitutes: Vanilla extract will also work: in the same amount used in this recipe – you can use vanilla paste and vanilla extract in a 1:1 ratio.
Cream Cheese Glaze
Cream Cheese & Butter
Create a creamy, smooth base for the glaze. Substitutes: Mascarpone for cream cheese or plant-based versions for a dairy-free option.
Powdered Sugar
Sweetens and thickens the glaze. Substitutes: Stevia powdered sugar or sifted coconut sugar for a healthier alternative.
Whole Milk
Thins the glaze to the desired consistency. Substitutes: Any plant-based milk like almond or oat milk.
Rodelle Natural Vanilla Paste adds aroma and depth of flavor to the glaze. The flecks of real vanilla seeds provide a gourmet touch in both the cake and cream cheese glaze. Substitutes: Vanilla extract is another option or go with whole vanilla beans for even more gourmet vibes.
How to Make a Pumpkin Olive Oil Cake
Gemma’s Pro Chef Tips
This cake happens to be egg and dairy free. To make it completely vegan, use a plant-based cream cheese and butter to make the glaze. For the pumpkin puree, you can either use canned pumpkin or make your own homemade puree from roasted pumpkin or any other winter squash. When mixing the wet and dry ingredients in this cake, take care to stop mixing once it’s just combined. Over mixing will cause the cake to be tough. You can double this recipe to make a layer cake. Frost it with our Cream Cheese Frosting. For longer storage, freeze this cake unglazed in an airtight container for up to 4 weeks. Defrost at room temperature for 2 hours before glazing.
What’s the Best Way to Frost Pumpkin Olive Oil Cake?
Choose a rich, creamy, and slightly tangy topping that compliments the cake’s warm spices and moist texture. Such as the cream cheese glaze in this recipe (thinner than frosting) offers a silky, slightly tangy layer of sweetness without being too heavy. You can also try a Maple Cream Cheese Frosting by adapting our Best-Ever Cream Chees Frosting: Beat Together: Mix cream cheese and butter until smooth using an electric hand mixer or stand mixer. Add Flavors: Whip in 2 tablespoons of maple syrup and vanilla extract. Incorporate Sugar: Gradually mix in powdered sugar until smooth. Adjust Consistency: Add milk if too thick, or more powdered sugar if too thin.
What types of olive oil are there?
Extra Virgin Olive Oil (EVOO): Highest quality, with a strong, fruity flavor. Great when you want the olive oil taste to stand out. Virgin Olive Oil: Milder than EVOO, but still flavorful. Less common in baking but good if you prefer a lighter taste. Pure Olive Oil: A mix of refined and virgin oils, with a neutral taste. Ideal for baked goods when you don’t want a strong flavor. Light Olive Oil: Mild in flavor, often used when a neutral oil is needed. Olive Pomace Oil: Very neutral and refined, mainly for high-heat cooking, but also works in baking when you don’t want any olive oil taste.
What type of olive oil is best for baking?
Extra virgin olive oil is commonly used for its higher quality and pronounced flavor. However, lighter olive oil varieties can be used for more subtle taste.
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling and pumpkin purée are not interchangeable in most recipes. Pumpkin Purée is made from cooked, mashed pumpkin with no added spices or sweeteners. It’s plain and often used in recipes where you control the seasoning, like in cakes, breads, or savory dishes. Pumpkin Pie Filling, on the other hand, is pre-seasoned with spices like cinnamon, nutmeg, and sugar, ready to be used directly in pies or desserts. It’s sweetened and spiced, so it’s not ideal for recipes that require pure pumpkin.
What mix-ins can I add to the olive oil cake batter?
You can try these for extra flavor and texture:
Chocolate chips for a rich, sweet touch. Chopped nuts like walnuts or pecans for crunch. Dried cranberries or raisins for a bit of tartness. Shredded coconut for a subtle tropical flavor. Candied ginger for a spicy kick.
Can I make this recipe into cupcakes?
Absolutely! This batter can be used to make cupcakes.
Fill each standard cupcake well is usually filled ¾ full with about 3 to 4 tablespoons of batter. Bake at 350°F (180°C) for 16-20 minutes. You may need two or three 12-well standard cupcake pans.
