Sweet
This Moist Pumpkin Spice Olive Oil Cake captures the essence of autumn with its warm spices and rich flavor. Extra virgin olive oil not only adds a heart-healthy touch but also ensures the cake remains tender and moist. The subtle fruity notes of the olive oil complement the pumpkin and spices, creating a dessert that's as delicious as it is nourishing.
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup extra virgin olive oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
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Step 1Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or line it with parchment paper.
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Step 2In a large mixing bowl, whisk together the pumpkin puree, extra virgin olive oil, granulated sugar, and brown sugar until smooth and well combined.
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Step 3Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Step 4In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
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Step 5Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
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Step 6Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Step 7Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Step 8Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips & Serving Suggestions
- Serve with a sprinkle of powdered sugar or a dollop of dairy-free whipped cream.
- Pair with a warm cup of spiced tea or coffee for a cozy treat.
- Store leftovers in an airtight container at room temperature for up to 3 days.