Can I Use Olive Oil in Pumpkin Cake?
Yes, and it’s AMAZING! Using olive oil in pumpkin cake gives it a super-moist, tender crumb and adds a subtle, earthy flavor that pairs perfectly with warm spices. It’s so good and makes for a rich, soft texture that stays fresh even longer than with traditional butter or vegetable oils. Plus, olive oil is packed with healthy fats, making this cake a bit of a healthier option!
TIP: Pair it with an Iced Pecan Crunch Oatmilk Latte for a next-level breakfast or afternoon snack!
What You’ll Love About This Recipe
Based off of my Healthy Pumpkin Bread Recipe and this Classic Pumpkin Olive Oil Cake recipe, this easy snacking cake is everything you crave in fall baking—easy, light, fluffy, and full of cozy fall flavors! Since it’s made entirely in one bowl, my kiddos love getting in the kitchen with me and baking this easy pumpkin cake. It’s such a fun fall tradition! Here’s what you’ll love about it:
- One-Bowl Recipe – No need for fancy equipment; just mix, pour, and bake!
- Perfectly Moist – The olive oil creates a soft, tender crumb that stays moist for days.
- Natural Sweetness – Brown sugar and a hint of maple syrup bring warm, caramel-like notes to the cake. Feel free to use coconut sugar instead!
- Perfect for Kids – If you’re looking for an easy fall baking idea to make with your kiddos, this recipe is perfect for that!
Whether you’re making this Pumpkin Olive Oil Cake for a yummy snack, a breakfast loaf, or easy treat, one thing is for sure: it’s SO good!
Ingredients in Pumpkin Spice Olive Oil Cake
You’ll only need a few simple ingredients to get started!
- All-Purpose Flour – Feel free to use a gluten-free all-purpose flour instead!
- Baking Powder/Salt
- Pumpkin Spice – Adjust to taste.
- Olive Oil – The star of this cake! The olive oil adds necessary fats to make this loaf perfectly moist. This is one of my favorite high-quality olive oils!
- Brown Sugar – You can also use coconut sugar or regular sugar.
- Maple Syrup – Adds the perfect flavor to this snacking cake!
- Pumpkin Puree
- Eggs/Vanilla
How to Make Pumpkin Olive Oil Cake
It’s so easy to make this Pumpkin Olive Oil Cake recipe! The whole thing is mixed in one bowl and then bakes in a loaf pan for about 30-35 minutes. Here’s how to quickly put it together:
- Mix the Dry Ingredients: Combine flour, baking powder, salt, and pumpkin spice in a large mixing bowl. Make a well in the center of the dry ingredients.
- Add the Wet Ingredients: Pour the olive oil, brown sugar, maple syrup, pumpkin puree, eggs, and vanilla extract into the center. Whisk until just combined—be careful not to overmix!
- Bake: Pour the batter into a lined loaf pan and bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
You’ll Also Love: Gluten-Free Chocolate Cake w/ Tahini Chocolate Frosting
Icing & Topping Ideas
This cake is so good on its own, but if you want to add a little extra sweetness, here are some fun ideas to take it up a notch!
- Powdered Sugar
- Maple Glaze – Mix powdered sugar and maple syrup for a drizzle of fall flavor!
- Cream Cheese Icing
- Mascarpone Whipped Cream
- Chopped Nuts
- Spiced Whipped Cream – Add a dollop of whipped cream mixed with a sprinkle of pumpkin spice.
- Chocolate Chips (as a topping or mixed in)
Variations
Gluten-Free Pumpkin Olive Oil Cake – Substitute the all-purpose flour with a gluten-free 1:1 baking mix to keep it light, fluffy, and gluten-free-friendly!
Vegan Pumpkin Olive Oil Cake – Use flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water) in place of eggs, and ensure your brown sugar is vegan-friendly. The cake will still be moist and delicious!
Olive Oil Pumpkin Bundt Cake – Double the ingredients and bake in a well-greased bundt pan for 45-50 minutes. I love this version for holiday gatherings or special occasions!
How to Store Pumpkin Olive Oil Cake
Room Temperature: Store in an airtight container for up to 2 days. The olive oil keeps it soft and flavorful!
Refrigerator: Store in the fridge for up to 5 days. I recommend letting slices come to room temperature before serving for the best texture.
Freezer: Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 3 months. Just thaw at room temperature or microwave for a quick, cozy treat!
Fall Breakfast Ideas
- Pumpkin Protein Pancakes
- Cinnamon Roll Overnight Oats
- Gingerbread French Toast
- Pumpkin Pie Overnight Oats
- Apple Pie Protein Pancakes
- Cinnamon Raisin Bagel French Toast Sandwiches
More Fall Treats You’ll Love
- Cinnamon Streusel Apple Baked Oats
- Almond Flour Banana Bread
- Pumpkin Ice Cream
- Oatmeal Chocolate Chip Date Bars
- Pumpkin Oatmeal Cookies
- Gluten-Free Carrot Cake
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Pumpkin Olive Oil Cake
Equipment
Ingredients
- 1 1/3 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin spice
- 2/3 cup olive oil
- 3/4 cup brown sugar
- 2 Tablespoons maple syrup
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, mix the flour, baking powder, salt, and pumpkin spice, then make a well in the flour mixture.
- Add the liquid ingredients to the center, then whisk.
- Mix until just combined (make sure not to overmix the batter).
- Pour the batter into a small loaf pan lined with parchment paper.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, and remove it from the pan to cool on a wire rack.
Lisa says:
It’s a TEN!! I used maple syrup instead of brown sugar and only about 1/3 cup. Absolutely delicious!! Thank you!
Donnamarie says:
This was DELICIOUS!! Easy to make and so good!! I’m going to make it for thanksgiving.