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!
Equipment
- 8x8 Cake Pans If you're making a single-layer cake, use one. If making a double-layer cake, use two,
- Cake Stand this is optional, but makes frosting the cake so much easier!
Ingredients
For the Cake:
- 1 Cup Gluten-Free 1:1 Baking Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Tablespoon Pumpkin Pie Spice
- ½ Teaspoon Ground Ginger
- 1 Teaspoon Cinnamon
- ½ Teaspoon Kosher Salt
- ½ Cup Coconut Sugar
- ½ Cup Granulated Sugar or Monk fruit Sweetener
- ½ Cup Olive Oil
- 2 Eggs room temperature
- 1 Cup Pumpkin Puree this is approximately 1/2 of a 15 ounce can
- 1 Tablespoon Vanilla Extract
For the Spiced Cream Cheese Frosting:
- 4 Ounces Cream Cheese softened - to soften the cream cheese, transfer it to a microwave-safe bowl and microwave it for 20 seconds, or allow it to come to room temperature
- 3 Tablespoons Unsalted Butter
- 1 ¾ Cups Powdered Sugar or Powdered Monk Fruit Sweetener
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Ground Ginger
- 2 Teaspoons Vanilla Extract
For Garnishing:
- ¾ Cup Unsalted Walnuts chopped
Instructions
- To make this cake, start by preheating your oven to 350 F.
- Next, grease an 8x8 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.
- 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!
Calories: 358kcal | Carbohydrates: 43g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 269mg | Potassium: 100mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3396IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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