Your favorite spiced holiday cake just got a delicious, easy, gluten-free upgrade. This Spiced Pumpkin Olive Oil Cake is decadent, fluffy, and comes together with a perfectly festive and spiced pumpkin cake that’s topped with a light cream cheese frosting. Finish it off with a sprinkle of chopped walnuts and you have the perfect holiday cake that’s ready in no time!

A two-layer naked cake with white frosting and a generous sprinkle of chopped nuts on top sits on a white cake stand. Surrounding items include a wicker glass, two gold forks, an empty plate, and a small wooden bowl with more nuts.

Friends, with the holidays right around the corner, there is no shortage of events, parties, and things to do. Which means, there is no time to be spending hours in the kitchen, fussing over a complicated recipe. You need recipes that are simple, easy, low-fuss, and come out perfectly every single time – and I am here to provide just that. Whether that’s with my perfect, gluten-free, Gingerbread Pear Apple Crisp or my Brown Butter Peanut Butter Cup Cookies, I love creating delicious holiday recipes that come together in minutes, with minimal ingredients, and are so simple that anyone can make them – and this Spiced Pumpkin Olive Oil Cake is just that!

To be honest, I’ve always been hesitant to develop a cake recipe. I am not a conventional baker, which means that I am not someone who likes to measure and perfectly weigh ingredients until I reach the perfect cake ratio. While I have a HUGE amount of respect for bakers who do that, and so generously share their perfected recipes with the world, that’s never been the type of baker that I am. Truth be told, I don’t have the time, patience, or desire to develop fussy recipes. I like recipes that taste good, are better for you, and come together easily. This cake checks ALL of those boxes, and happens to be gluten-free, too.

This cake is light and fluffy on the inside, but is just structured enough on the outside to sit beautifully on a cake stand. It’s perfect for Christmas Dinner, an office holiday party, or even as a gift for a loved one! If you think that you can’t make a beautiful, delicious, Pinterest-worthy double-layer cake from scratch, then think again. This recipe is fool-proof and will become your new favorite holiday tradition!

A flat lay of various baking ingredients on a brown surface, including flour, sugar, butter, eggs, pumpkin puree, spices, and nuts, all neatly arranged in bowls and plates with measuring spoons. — To make this cake, you’ll need gluten-free flour, baking soda, baking powder, spices, olive oil, eggs, pumpkin puree, vanilla extract, cream cheese, unsalted butter, and powdered sugar.

A hand mixes pumpkin batter in a bowl surrounded by ingredients like eggs, flour, spices, butter, and pumpkin puree. Various bowls and measuring spoons display cinnamon, ginger, and other baking elements, set on a brown surface. — To make this cake, you’ll need gluten-free flour, baking soda, baking powder, spices, olive oil, eggs, pumpkin puree, vanilla extract, cream cheese, unsalted butter, and powdered sugar.

What You Need to Make This Gluten-Free Pumpkin Cake

Gluten-Free 1:1 Baking Flour: Since this cake is naturally gluten-free, it calls for a gluten-free baking flour. I recommend using Bob’s Red Mill – however, any 1:1 baking flour (or even conventional all-purpose flour) works just as well.
Baking Soda & Baking Powder: The combination of baking soda and baking powder helps this cake to rise.
Spices: This cake calls for pumpkin pie spice, ground ginger, cinnamon, and kosher salt, which adds the perfect flavor to this cake.
Olive Oil: A little olive oil helps this cake achieve the perfect texture – don’t skip it!
Eggs: Eggs make this cake light and fluffy. If you want to make this cake egg-free, try one of these vegan-friendly egg substitutes!
Pumpkin Puree: It wouldn’t be a pumpkin cake without the pumpkin puree. If making a single-layer cake, you’ll need approximately 1/2 of a can, but if you’re making a double-layer cake, you’ll need a full 15 ounce can. Note that pumpkin puree is NOT the same as pumpkin pie filling!
Vanilla Extract: A touch of vanilla extract adds the perfect flavor to both the cake and the frosting – don’t skip this!
Cream Cheese: Of course, it wouldn’t be a spiced cream cheese frosting without the cream cheese! 🔑 The key here is to use softened cream cheese. You can soften the cream cheese by placing it into a microwave-safe bowl and microwaving it for 20 seconds, or leaving it out on the countertop until it naturally softens to room temperature.
Unsalted Butter: The butter helps to make the frosting light and fluffy. Don’t skip it!
Powdered Sugar: You can use traditional powdered sugar – or, if you prefer, you can also opt to use powdered monk fruit sweetener. Both work just as well!

Whisk together the dry ingredients (the gluten-free 1:1 baking flour, baking soda, baking powder, pumpkin pie spice, ground ginger, cinnamon, kosher salt, coconut sugar, and granulated sugar or monk fruit sweetener). Pour the wet ingredients into the dry ingredients and gently mix until smooth.

How to Make This Simple & Easy Fall Spiced Cake

To make this cake, start by preheating your oven to 350 F. Next, grease an 8×8 round cake pan well with butter or olive oil, or line it with a sheet of parchment paper. Once the pan is prepped, set it aside (note: if you are making a double-layer cake, you’ll need to use two pans).

Prepare the cake batter by adding all of the wet ingredients (the olive oil, eggs, pumpkin puree, and vanilla extract) to a large bowl and whisking them until smooth. Then, in a separate large bowl, add all of the dry ingredients (the gluten-free 1:1 baking flour, baking soda, baking powder, pumpkin pie spice, ground ginger, cinnamon, kosher salt, coconut sugar, and granulated sugar or monk fruit sweetener) and whisk them until they’re fully combined. Pour the wet ingredients into the dry ingredients and gently mix until smooth. Be sure to not over-mix the batter, so that the cake maintains a light and fluffy texture.

Prepare the cream cheese frosting by adding the softened cream cheese to the bowl of a stand mixer alongside the unsalted butter, powdered sugar, pumpkin pie spice, ground ginger, and vanilla extract, and beat until smooth and creamy.

A two-layer cake with white frosting and chopped nuts on top sits on a white pedestal. A slice is on a nearby plate with a fork. A bowl of nuts and a tall woven glass are in the background, all on a brown surface. — Prepare the cream cheese frosting by adding the softened cream cheese to the bowl of a stand mixer alongside the unsalted butter, powdered sugar, pumpkin pie spice, ground ginger, and vanilla extract, and beat until smooth and creamy.

Once the batter is mixed, transfer it into your cake pan(s) and use a spatula to spread the batter out evenly. Then, transfer the cake into the oven and allow it to bake for 35-38 minutes, or until the top is golden and a toothpick comes out clean.

While the cakes are baking, prepare the Spiced Cream Cheese Frosting. Soften the cream cheese, if needed, and add it to the bowl of a stand mixer (or a large mixing bowl), alongside the unsalted butter, powdered sugar, pumpkin pie spice, ground ginger, and vanilla extract. Beat the mixture until it’s completely smooth and creamy, then set it aside. Then, once the cakes are done, remove them from the oven and allow them to cool completely – this is very important!

Once the cakes are completely cool, carefully remove them from the pans. Spread the frosting evenly across the cakes – if you’re making a double-layer cake, stack one of the frosted layers on top of the other. Garnish the cake with chopped unsalted walnuts, if desired. Then, slice, serve, and enjoy!

Tips for Making the Perfect Double-Layer Cake

The measurements and recipe below are for a SINGLE LAYER of cake. However, you can easily use this recipe to make the double-layer cake of your dreams! Simply double the recipe, as directed, and divide the batter evenly amongst two 8×8 cake pans. Here are some of my tips for making the perfect double-layer cake:

Let the cakes cool completely before frosting: Since this recipe calls for a cream cheese frosting, it’s important to ensure that the cakes are FULLY cooled before frosting them – otherwise the frosting can melt! After removing the cakes from the oven, allow them to come to room temperature before adding on the frosting.
Level out the cake layers: If you want the layers to sit evenly on top of each other, you can use a serrated knife or cake leveler to carefully trim off a thin layer of the cakes. This ensures a more stable cake and a more uniform look!
Use a cake stand or turn table: Placing the cake on a cake stand or turn table can help you to frost it more evenly, ensuring a prettier end result!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.