Vegan Pumpkin Olive Oil Cake: Your New Fall Favorite

Hey everyone, and this is me, Olivia, once again in the kitchen with another delicious vegan dish. Who says Fall is just about pies and puddings? A great way to get those crave-fed warm comfort that comes with a fool's air is a cake. This time, it will be my Pumpkin Olive Oil Cake with a Vegan twist on the traditional pumpkin bread.

This cake is an all-time favourite since it is the best in moisture and taste despite being made from pumpkin puree and fruity olive oil. Plus, it's amazingly easy to make - ideal for those afternoons when you just want to bake in the comfort of your home.

The History of pumpkin olive oil cake

It is the result of going back to the roots of the Mediterranean area which from the earliest times has used olive oil in their recipes. In countries such as Italy and Greece, olive oil is not only used in various dishes but also baking. Olive oil and pumpkin combined was a natural option since the ingredients were available and commonly used in traditional Mediterranean cuisine.

With time, the baking technique and cake recipe became more popular in different locations as well as cultures. Today, this pumpkin olive oil cake is cherished by people all over the globe, mostly during the autumn time. Although it may be regarded as traditional, there still is something about this classic dessert that has made it timeless, as it appeals to vegans and non-vegans alike.

Why You'll Fall in Love with This Olive Oil Pumpkin Cake

This Vegan Olive Oil Pumpkin Cake is not only a recipe but also a symphony of harmony that will make you eat the second piece without a doubt! Here's why you'll fall in love

• Moist and Dreamy: Olive oil gives the cake a mellow and moist texture, while aquafaba makes the cake a fragrant, foamy delight that keeps you coming back for more.
• Unique Flavor Profile: The olive oil with an Italian touch blends seamlessly the warm spices and pumpkin together resulting in a creamy and subtle pumpkin-spiced bread that is tasty.
• Naturally Vegan: No dairy or eggs are required! It is the right choice for people with food restrictions or you if it is you who are looking for yummy plant-based treats.
• Easy to Make: By having simple and easily accessible ingredients and instructions, this recipe is a true go-to for beginner bakers or even hectic weekdays.

Vegan Pumpkin Olive Oil Cake Recipe

Ingredients:

• 1 ½ cup all-purpose flour.
• 1 cup granulated sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup unsweetened plant-based milk (almond, oat, or soy choose as per your preference)
• ½ cup extra virgin olive oil.
• 1 teaspoon baking powder
• 1 cup pumpkin puree.
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3⁄4 cup aquafaba (It is made from chickpea water).
• ¼ cup powdered sugar (optional)

Instructions:

• Firstly, preheat oven to 350°F (175°C) and then grease a 9-inch round cake pan.
• In a large bowl, mix powder ingredients i.e. flour, sugar, baking powder, baking soda, spices, and salt and whist it together.
• Inside another bowl, add dairy-free milk, olive oil, a cup of pumpkin puree and vanilla extract and whisk all together.
• Whipped the aquafaba in a grease-free bowl with an electric beater, till you get similar consistency such as whipped egg whites and durable peaks formed. It will take 5 minutes.
• The wet ingredients should be gradually mixed in with the dry ingredients and then carefully add whipped aquafaba. Do not overmix it.
• Now pour the batter into the prepared cake pan and bake for 45-50 minutes, or until the toothpick inserted in the middle comes out clean.
• Ensure that the cake is completely cool before transferring it to a serving plate.
• Make it more delicious, top-up powdered sugar for that extra sweetness.

Using Different Flours

All-purpose flour, the ingredient that contributes to a classic and traditional cake texture, is what is used in this recipe. However, let us explore some options!

• All-purpose Flour This is a standby option since it opens the door to much creativity and gives the cake an extraordinary light and fluffy texture.
• Why Use Spelt Flour? This is a standby option since it opens the door to much creativity and gives the cake an extraordinary light and fluffy texture.

Gluten-free Options

Gluten-free Oat Flour: Made from grinding rolled oats, it adds a slightly nutty flavour and a chewy texture. You can make your oat flour by blending rolled oats in a high-powered blender until a fine powder forms.

Almond Flour: This finely ground flour adds a subtle almond flavour and a denser texture. Use a 1:1 ratio of almond flour to all-purpose flour, but keep an eye on the batter's consistency. You should adjust the amount of liquid slightly.

Gluten-free Flour Blend: Commercially available gluten-free flour blends often contain a mix of flours like almond flour, rice flour, and tapioca flour. Use the recommended substitution ratio on the specific brand you choose.