A fluffy and moist Pumpkin Olive Oil Cake infused with warming pumpkin spice and the right amount of sweet for the ultimate fall treat. The best part, it maintains the perfect crumb while being completely dairy-free and egg-free.
- 1/4 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1/3 cup aquafaba
- 1/4 cup (55g) olive oil
- 1/4 cup (70g) unsweetened plain plant-based yogurt
- 1/2 cup (105g) brown sugar
- 1/4 cup (60g) cane sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 2 cups (260g) One Degree Organics Sprouted Spelt Flour
- 2 tsp pumpkin spice
- 1/4 tsp ground clove
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
Maple Cream Cheese Frosting
- 8 oz (227g) plant-based cream cheese, room temperature
- 3 tbsp (45g) plant-based butter, room temperature
- 1/4 cup maple syrup
- 1/2 tsp pumpkin spice
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- Preheat the oven to 350F. Measure out the milk in a liquid measuring cup and whisk in the apple cider vinegar to make a buttermilk mixture and set aside.
- To a large mixing bowl add the aquafaba. Using a handheld electric mixer, whip and aerate the aquafaba for about a minute until the mixture is uniformly foamy.
- To the foamy mix add the olive oil, yogurt, sugar, pumpkin, vanilla, and the buttermilk mixture and whip again with the mixer until completely smooth.
- In a separate bowl, measure out the flour, pumpkin spice, clove, baking powder, baking soda and salt then whisk together to combine.
- Pour the flour mixture into the bowl of wet ingredients and with a rubber spatula, fold the flour together to make a batter, making sure not to overmix. To do this, sweep the outside of the bowl, fold it over the flour then repeat on the opposite side of the bowl until no streaks of flour remain. It is okay if the batter isn’t perfectly smooth.
- Pour the batter into a parchment lined 8-in x 8-in baking pan. Use the spatula to spread it evenly in the pan then tap the pan on the counter to level the batter. Place in the oven to bake for 30-35 minutes or until a toothpick comes out mostly clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to finish cooling completely (about 1 1/2 to 2 hours).
- While the cake cools, add the cream cheese and butter to a bowl and use the hand mixer to whip together until very smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the maple syrup, pumpkin spice, salt and vanilla then whip again at medium high speed until smooth. Store in the fridge until you are ready to frost the cake.
- When ready to serve, spoon the frosting on top of the cake then with an offset spatula spread the frosting evenly overtop. Cut into equal pieces and enjoy.
Avoid overmixing. Use a spatula to fold the flour into the batter until no streaks of flour remain. The batter does not need to be 100% smooth. Overmixing can ruin all the work you do to follow a recipe to a “t”. In this case, over mixing can cause your cake to deflate after baking leading to a gummy cake texture.
Allow your cake to completely cool before cutting. This cake is moist and if cut while still hot, the cake will compress and obtain a gummy texture on the bottom. Plus, a warm cake will cause the frosting to melt, so please wait for it to cool completely!
If you want your cake to have more pumpkin flavor, use less pumpkin spice. One version I tested I accidentally left out the pumpkin spice, and the pumpkin flavor was incredible, so feel free to use or leave out based on your preference.
Measure with precision. For the most accurate results, use a digital scale to weigh out your ingredients. Using a scale also will help minimize the need to clean measuring spoons and cups.
Keywords: pumpkin olive oil cake