As I strolled through the bustling farmer’s market last weekend, the scent of spiced pumpkin wafted through the air, pulling me in like a warm hug. It’s in these fall moments that my heart whispers for comfort, and nothing says cozy like a slice of moist Vegan Pumpkin Olive Oil Cake. This delightful recipe marries the rich flavors of pumpkin and warm spices, transforming humble ingredients into a crowd-pleaser that suits any gathering. Plus, it’s incredibly easy to whip up, making it perfect for those busy weekend afternoons, and you can enjoy every bite guilt-free since it’s dairy-free and egg-free. Ready to share a heartfelt treat that everyone can enjoy? Let’s dive into this irresistible recipe and celebrate the joys of homemade goodness!
Why is this Pumpkin Olive Oil Cake special?
Irresistible Flavor: With its delicate balance of pumpkin and warm spices, this cake sings with seasonal charm, enveloping your senses in fall bliss.
Vegan Delight: Completely dairy-free and egg-free, this cake caters to everyone, ensuring no one misses out on deliciousness at your gathering.
Quick and Easy: This recipe is perfect for those last-minute dessert needs, taking minimal time and effort to create a stunning centerpiece.
Guilt-Free Indulgence: Lower in sugar and made with whole grain spelt flour, it’s a healthier option without sacrificing flavor.
Versatile Enjoyment: Whether enjoyed plain, topped with powdered sugar, or paired with a cup of tea or coffee, this cake shines in any setting.
You might also want to check out our delicious Pumpkin Cupcakes Brown for another easy-to-make fall treat!
Pumpkin Olive Oil Cake Ingredients
Here’s what you’ll need to create this wonderful Pumpkin Olive Oil Cake that everyone will adore.
For the Cake Batter
- Spelt Flour – Adds a nutty flavor and extra fiber without compromising texture; for best results, try One Degree Organics Sprouted Spelt Flour.
- Pumpkin Puree – Essential for moisture and flavor; feel free to use canned pumpkin or butternut squash puree to suit your taste.
- Aquafaba – Acts as an egg replacement, providing structure and lift; simply use the liquid from canned chickpeas for this purpose.
- Brown Sugar – Used in lower quantities to maintain the cake’s moistness while balancing the sweetness for an enjoyable taste.
- Cane Sugar – Complements the brown sugar; together they create a perfect harmony of flavors.
- Pumpkin Pie Spice – Infuses warming flavors; either purchase it or create your own blend for a personal touch.
- Olive Oil – Locks in moisture; use it sparingly to prevent the cake from becoming too heavy.
- Plant-Based Yogurt – Adds a tangy flavor and moisture while keeping the recipe dairy-free, making it accessible for everyone.
- Vegan Buttermilk – Made from plant-based milk and an acid like apple cider vinegar; enhances texture and adds to the cake’s delightful crumb.
Embrace the cozy flavors of the season with this delightful Pumpkin Olive Oil Cake that’s wonderfully easy to create!
Step‑by‑Step Instructions for Pumpkin Olive Oil Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your Pumpkin Olive Oil Cake bakes evenly and achieves that perfect rise. While the oven warms up, prepare your baking pan by lining an 8×8 inch square pan with parchment paper to prevent sticking.
Step 2: Make the Vegan Buttermilk
In a small bowl, combine your choice of plant-based milk with apple cider vinegar and let it sit for about 5 minutes. This mixture will curdle slightly, creating a vegan buttermilk that adds moisture and tanginess to your Pumpkin Olive Oil Cake batter.
Step 3: Whip the Aquafaba
Using a handheld mixer or whisk, whip the aquafaba (the liquid from canned chickpeas) until it becomes frothy and airy, which should take around 3-5 minutes. This step is key for providing structure and lift to your cake, making it fluffy and light.
Step 4: Combine Wet Ingredients
In a large mixing bowl, combine olive oil, plant-based yogurt, both sugars, pumpkin puree, vanilla extract, and the prepared vegan buttermilk. Mix these ingredients until smooth and well incorporated. The mixture should be creamy, rich in color, and aromatic with the scent of pumpkin and vanilla.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the spelt flour, pumpkin spice, baking powder, baking soda, and salt. Ensure that there are no lumps, as this will help achieve a uniform texture in your Pumpkin Olive Oil Cake. The blending of these dry ingredients will enhance the flavor and texture of the final cake.
Step 6: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; it’s okay if there are small streaks of flour. This delicate folding technique helps maintain the lightness of the batter while ensuring that all components of the Pumpkin Olive Oil Cake are well integrated.
Step 7: Pour the Batter
Pour the batter into the prepared parchment-lined baking pan, leveling it out with a spatula for an even surface. This step is essential to ensure that your cake bakes evenly, resulting in a beautifully risen dessert. The batter should feel thick yet pourable.
Step 8: Bake the Cake
Place the pan into the preheated oven and bake for 30-35 minutes. You’ll know the Pumpkin Olive Oil Cake is done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs attached. Keep an eye on it towards the end to prevent over-baking.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After this initial cooling, gently transfer the cake to a wire rack to cool completely for 1.5 to 2 hours. This cooling period is vital for developing the perfect crumb texture before slicing and serving.
How to Store and Freeze Pumpkin Olive Oil Cake
Room Temperature: The unfrosted Pumpkin Olive Oil Cake can be kept at room temperature for up to 3 days; just cover it with a clean cloth or place it in a cake dome.
Fridge: For extended freshness, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days; this helps retain its moisture and flavor.
Freezer: You can freeze the cake for up to 3 months; slice it and wrap each piece securely in foil or freeze in an airtight container to prevent freezer burn.
Reheating: To enjoy, thaw slices in the fridge overnight and reheat gently in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for a few minutes.
Variations for Pumpkin Olive Oil Cake
Feel free to get creative and customize this Pumpkin Olive Oil Cake to suit your taste and dietary needs!
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Whole Wheat Substitute: Use whole wheat flour instead of spelt flour for a heartier texture. Your cake will still be moist and flavorful!
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Butternut Squash Twist: Swap pumpkin puree for butternut squash puree for a slightly sweeter profile. It brings a delightful variation to this fall favorite.
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Spice It Up: If you prefer a bolder flavor, omit the pumpkin pie spice and increase the vanilla extract for a lovely vanilla-pumpkin blend.
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Nutty Addition: Fold in chopped walnuts or pecans for a satisfying crunch. Their rich flavor complements the smoothness of the cake beautifully.
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Chocolate Drizzle: For a decadent touch, melt dark chocolate and drizzle it over the cooled cake. This indulgence elevates the flavor while making it irresistible.
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Fruit Fusion: Incorporate apple or pear chunks for added moisture and sweetness. These fruits add a lovely contrast to the pumpkin.
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Coconut Cream Icing: Top with whipped coconut cream for a refreshing and creamy finish. It pairs perfectly with the warm spices and pumpkin notes.
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Reducing Sweetness: Cut down on the sugars by using ripe bananas or unsweetened applesauce as substitutes. They add natural sweetness without the added calories.
These variations not only enhance the experience but also invite you to experiment with flavors! If you’re in the mood for other delightful pumpkin treats, consider trying our Apple Pumpkin Streusel or Pumpkin Cinnamon Roll recipes for a delicious twist!
What to Serve with Pumpkin Olive Oil Cake
A slice of this moist treat calls for delightful companions that elevate your dessert experience.
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Coconut Whipped Cream: This dairy-free topping adds a luscious texture and a hint of sweetness, enhancing the cake’s warm spices beautifully.
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Herbal Tea: A warm cup of chamomile or mint tea offers a soothing counterpoint to the rich cake, making for a cozy afternoon break.
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Spiced Apple Cider: Serve with a hot mug of spiced apple cider for a drink that perfectly complements the seasonal flavors of pumpkin.
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Nuts and Dried Fruits: A sprinkle of toasted walnuts or a mix of dried cranberries brings a delightful crunch and natural sweetness that balances the cake’s soft crumb.
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Vegan Ice Cream: A scoop of creamy vegan vanilla or maple ice cream adds a sweet, creamy element that pairs perfectly with the cake’s spiced notes.
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Orange Zest Glaze: A light drizzle of orange zest glaze adds bright citrus notes, cutting through the cake’s richness and adding a refreshing twist.
With these delightful pairings, every moment becomes a cherished memory, enveloping you in the warmth of homemade comfort.
Expert Tips for Pumpkin Olive Oil Cake
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Mind the Mixing: Avoid overmixing the batter to ensure a light, fluffy Pumpkin Olive Oil Cake. Small flour streaks are perfectly fine and help maintain a tender crumb.
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Cooling is Key: Let your cake cool completely before slicing it. This helps prevent gumminess and allows the flavors to settle perfectly into each piece.
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Sweetness Control: If you’re looking for a stronger pumpkin flavor, consider reducing the amount of pumpkin pie spice without compromising the essence of this delightful cake.
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Aquafaba Handling: Whipping aquafaba until frothy is essential for lift and structure. Make sure it reaches a good volume to achieve that perfect cake rise.
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Grease the Pan: Always line your baking pan with parchment paper to prevent sticking, making it easier to transfer the Pumpkin Olive Oil Cake without any crumbles.
Make Ahead Options
These Pumpkin Olive Oil Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance; simply cover the mixing bowl tightly and refrigerate it to maintain freshness. If you prefer, you can also bake the cake ahead of time and store it unfrosted at room temperature for up to 3 days or in the refrigerator for up to 5 days. Just remember to allow it to cool completely before wrapping tightly to keep that delightful texture. When you’re ready to serve, feel free to warm individual slices slightly in the microwave or enjoy them as is for that just-baked taste. This way, you can embrace the sweet flavors of this Pumpkin Olive Oil Cake without any last-minute stress!
Pumpkin Olive Oil Cake Recipe FAQs
What type of pumpkin puree is best to use?
For this Pumpkin Olive Oil Cake, you can use either canned pumpkin puree or homemade pureed butternut squash. Canned pumpkin is convenient and ensures consistent moisture and flavor. If you’re using homemade puree, be sure it’s well-cooked and blended until smooth for the best results.
How should I store the Pumpkin Olive Oil Cake?
The unfrosted Pumpkin Olive Oil Cake can be kept at room temperature for up to 3 days. Just cover it with a clean cloth or place it inside a cake dome. For longer freshness, wrap it tightly with plastic wrap and refrigerate for up to 5 days. Storing it properly helps retain moisture and flavor!
Can I freeze the cake, and if so, how?
Absolutely! To freeze your Pumpkin Olive Oil Cake, slice it into individual pieces for convenience. Wrap each slice securely in foil or place them in an airtight container, ensuring there’s no excess air. You can freeze it for up to 3 months. When you’re ready to enjoy, simply thaw the pieces in the refrigerator overnight, or reheat them in the microwave for about 15-20 seconds.
What should I do if my cake comes out dense?
If your Pumpkin Olive Oil Cake turns out densely packed, it could be due to overmixing the batter. To avoid this next time, gently fold the dry ingredients into the wet mixture until just combined; a few small flour streaks are okay. Additionally, ensure you’re whipping the aquafaba until it’s sufficiently frothy for proper lift.
Is this cake suitable for those with allergies or dietary restrictions?
Yes! This Pumpkin Olive Oil Cake is completely dairy-free and egg-free, making it suitable for vegans and those with lactose intolerance or egg allergies. Always double-check each ingredient, especially sugars and plant-based options, to ensure they meet specific dietary needs.
Deliciously Moist Pumpkin Olive Oil Cake for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square pan with parchment paper.
- In a small bowl, combine plant-based milk with apple cider vinegar and let sit for 5 minutes to create vegan buttermilk.
- Whip the aquafaba until frothy and airy, about 3-5 minutes.
- In a large bowl, mix olive oil, plant-based yogurt, both sugars, pumpkin puree, vanilla extract, and vegan buttermilk until smooth.
- In a separate bowl, whisk together spelt flour, pumpkin spice, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared baking pan and level with a spatula.
- Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely for 1.5 to 2 hours.
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