Description
This Gluten-Free Pumpkin Olive Oil Cake is an easy vegan fall dessert made with real pumpkin, warm spices, and rich olive oil. Moist, fragrant, and topped with a silky maple olive oil cinnamon glaze and sprinkle of cinnamon, it’s the perfect cozy cake for pumpkin season.
Ingredients
Units
Scale
Wet Cake Ingredients
- 1/2 cup unsweetened plant milk (such as oat, soy, almond, cashew, etc.)
- 1 teaspoon apple cider vinegar
- 1 cup pure pumpkin puree (NOT pumpkin pie mix)
- 1/2 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
Dry Cake Ingredients
- 1 3/4 cup gluten-free 1:1 baking flour
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Maple Olive Oil Cinnamon Glaze
- 1 cup powdered sugar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1-2 teaspoons unsweetened plant milk
- cinnamon, for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- Combine ½ cup of unsweetened plant milk with the apple cider vinegar, stir and let it sit for about 5 minutes. This creates a vegan “buttermilk”.
- In a large bowl, whisk together the dry cake ingredients.
- Add the pumpkin puree, olive oil and vanilla to a medium bowl then add the vegan buttermilk and whisk everything together until well combined and smooth.
- Then add the wet ingredients to the dry cake ingredients. Stir the cake batter just until there is no dry mix left. Do not over mix or the cake won’t be as light and airy.
- Lightly spread the cake batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before icing. Allowing the cake to completely cool allows for a better texture.
- To make the glaze, sift the powdered sugar into a medium bowl. Add the olive oil, maple syrup, and 1 teaspoon of plant milk at a time until the glaze is smooth, thick, and pourable (it should fall slowly off the whisk like ribbons). Let the glaze sit for 5 minutes before pouring it over the cake. Pour the glaze over the completely cooled cake, tilting the pan to fully cover the surface. Sift cinnamon over the icing if desired. Let the glaze set for about 30–40 minutes.
Notes
READ THE BLOG POST FOR MORE INFORMATION & TIPS!
I used this brand of EVOO.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert