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Pumpkin Olive Oil Cake with Cream Cheese Frosting Recipe

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3.9 from 12 reviews

This Pumpkin Olive Oil Cake is a moist and flavorful dessert perfect for fall. Made with almond and coconut flours, warm pumpkin pie spices, and a luscious cream cheese frosting, it's a delightful treat that's gluten-free and easy to prepare. The light olive oil keeps the cake tender while the pumpkin puree adds natural sweetness and moisture, making it a crowd-pleaser for any occasion.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/4 tsp each ground nutmeg, ground cloves, ground ginger, ground allspice)

Wet Ingredients

  • 1/4 cup olive oil
  • 2 large eggs
  • 1/2 cup brown sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces cream cheese, softened (dairy-free cream cheese can also be used)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Prepare Pan and Oven: Grease a 9-inch round pan and line it with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it's ready for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk the olive oil, eggs, brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well incorporated.
  4. Blend Batter: Pour the dry ingredients into the wet ingredients bowl and gently mix until just combined. Allow the batter to sit for a few minutes to let the flours hydrate properly.
  5. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
  6. Make the Frosting: While the cake cools, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon juice in a food processor. Blend until the frosting is smooth and creamy.
  7. Frost and Serve: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve your delicious pumpkin olive oil cake.

Notes

  • This cake is naturally gluten-free by using almond and coconut flours.
  • For a dairy-free version, use dairy-free cream cheese in the frosting.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To enhance the pumpkin flavor, you can add a tablespoon of maple syrup to the wet ingredients if desired.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/pumpkin-olive-oil-cake-with-cream-cheese-frosting-recipe/