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A slice of pumpkin olive oil cake with an orange glaze on a white plate, next to a napkin and fork.

Pumpkin Olive Oil Cake

This pumpkin olive oil cake is one of the best fall recipes. Pumpkin and olive oil keep the cake super tender, and the flavors of fruity olive oil, aromatic pumpkin spice, and citrusy orange zest shine through.
Course Dessert
Cuisine American
Keyword orange zest, pumpkin olive oil cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 286 kcal
Author Dairy Free for Baby

Ingredients

For the Cake:

  • 1 ¼ cups all-purpose flour
  • 2 tsp pumpkin spice
  • 1 ½ tsp orange zest
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup olive oil
  • 2 large eggs
  • 1 tsp vanilla extract

For the Orange Glaze (optional):

  • 1 cup powdered sugar
  • 2 Tbsp fresh orange juice
  • 1 ½ tsp orange zest

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and/or line with parchment paper.
  2. In a mixing bowl, combine the flour, pumpkin spice, orange zest, baking powder, baking soda, and salt.
  3. In another large mixing bowl, combine the pumpkin puree, sugar, olive oil, eggs, and vanilla. Stir until well combined.
  4. Add the dry ingredients to the wet ingredients, and stir until just combined.
  5. Pour into the 9-inch cake pan and bake at 350°F for 23-26 minutes, or until a toothpick pulls out clean from the center of the cake.
  6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. While the cake is cooling, prepare the glaze (if using): mix together the powdered sugar, orange juice, and orange zest in a bowl.
  8. Once cake is completely cooled, transfer to a serving plate and drizzle the glaze on top. Enjoy!

Recipe Notes

Nutrition analysis (approximate per serving): 286 calories, 12 g fat, 2 g saturated fat, 250 mg sodium, 42 g carbohydrate, 1.5 g fiber, 28 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 3%, Iron: 8%, Potassium: 2%