Pumpkin Olive Oil Cake

A delicious fall favorite. This olive oil cake is made with pumpkin, maple syrup and seasonal spices.

Course Dessert

Cuisine American

Keyword dessert

Prep Time 15

Cook Time 35

Servings pieces

Calories 191kcal

1 cup all purpose flour
3/4 cup whole wheat pastry flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2/3 cup extra virgin olive oil
1 cup pumpkin puree
1/3 cup pure maple syrup
1/2 cup brown sugar
3 large eggs
2 tsp vanilla extract
1 tablespoon pumpkin pie spice or 2 T. cinnamon, 1/2 t. ground nutmeg, 1/2 t. ground ginger & 1/8 t. ground cloves

Preheat the oven to 350 degrees fahrenheit. Grease an 8 inch cake pan and set aside.
In a medium bowl, combine the dry ingredients. Stir together the flour, spices, baking powder, baking soda and salt. Whisk until combined.
In a large bowl add the wet ingredients. Add the olive oil, pumpkin puree, maple syrup, brown sugar and vanilla. Whisk until combined. Add in the eggs one at a time until incorporated.
Add the dry ingredients to the wet and mix until just combined. Do not overmix.
Pour the batter into your prepared cake pan and place in oven. Bake at 350 degrees for 35-40 min or until a wooden pick inserted into the center comes out clean.
Let cool in pan for 5 minutes then remove from pan and place on a wire rack to cool for an hour.

Combine all ingredients for the maple glaze in a small bowl. Whisk until smooth. Add more powdered sugar or milk as desired to get the consistency you want.
Once the cake has cooled, pour the maple glaze over the cake letting it drip down the sides.