This recipe is: dairy freenut free
Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.
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Why you’ll love this olive oil pumpkin cake
With the holiday season in full swing, I thought it was the perfect time to share this Pumpkin Olive Oil Cake recipe. It’s one of those desserts that feels special without being overly complicated, and it has just the right amount of cozy fall flavor to bring to any gathering (or keep all to yourself).
The olive oil in this cake keeps it extra moist, and the brown sugar frosting? Absolute perfection. Plus, it’s dairy-free, so everyone can enjoy a slice. Let’s get baking!
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Pumpkin – If you’re short on time or just want to ensure you get the best results, go with store-bought pumpkin purée. If you’re feeling extra festive and want the freshest flavor, making your own pumpkin purée might be worth the effort.
- Olive oil – Olive oil keeps this cake ultra-moist, plus it’s a fantastic alternative to butter in baking. A good-quality, everyday brand will do the trick
- Eggs – I haven’t tried an egg substitute in this cake, but I do think a flax egg or vegan egg replacement would work. If you try it, please let me know in the comments.
- Pumpkin pie spice – Any store bought blend will work, or feel free to mix up your own blend.
- Dairy free butter – Used in the frosting, dairy-free butter gives a creamy, fluffy texture. You can use your favorite dairy free butter or plant based butter alternative, we used Earth Balance vegan buttery sticks.
- Maple syrup – Stick with pure maple syrup. Imitation syrup is usually made from different ingredients and artificial flavors, which can alter the taste and quality of your frosting.
*Melissa’s pro tips:
Room temperature eggs: This helps the eggs mix more smoothly with the batter, resulting in a fluffier cake.
Let the frosting rest: Allowing the frosting mixture to rest before adding the powdered sugar ensures the brown sugar fully dissolves, giving the frosting a silky texture.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
MORE RECIPE IDEAS:
If you like this recipe, you have to try this pumpkin spice puppy chow, and these soft pumpkin cookies and this super easy, dairy free pumpkin pie.
Searching for more cake recipes? Chai spice cake / lemon poppy seed bundt cake / dairy free birthday cake / chocolate lava cakes / peanut butter and jelly snack cake
Olive Oil Pumpkin Cake
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Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 30 minutes mins
Servings 20 pieces
Looking for a fresh twist on Thanksgiving dessert? This pumpkin olive oil cake combines the rich, earthy flavors of olive oil with warm pumpkin pie spice, creating a perfectly moist and tender cake that feels both indulgent and unique. Topped with a maple brown sugar frosting, it’s a delightful alternative to classic pumpkin pie and guaranteed to impress your guests.
Ingredients
For the cake:
- 1 cup sugar 200g
- 1/2 cup brown sugar 112g
- 1 cup olive oil
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 2 cups all-purpose flour 240g
- 4 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon coarse salt
For the frosting:
- 3/4 cup dairy free butter 1 1/2 sticks
- 6 tablespoons brown sugar
- 4 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 – 4 cups powdered sugar
- 1 – 2 tablespoons dairy free milk unsweetened
Instructions
Mise en place. Preheat oven to 350˚F and line a 9×13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).
Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.
Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.
Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.
Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.
Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean.
Remove from oven and allow the cake cool completely before frosting.
Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy – about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.
Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.
Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 – 15 minutes to allow frosting to set before slicing.
Nutrition
Calories: 300kcal Carbohydrates: 40g Protein: 0.04g Fat: 16g Trans Fat: 0.04g Sodium: 175mg Fiber: 0.03g Sugar: 39g Vitamin C: 0.05mg
Did you make this recipe?
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Melissa
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
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