Pumpkin Olive Oil Cake With Maple Glaze

Seriously the best cake EVER!

Gluten-free, naturally sweetened, and made with heart-healthy extra virgin olive oil that makes this treat super moist and indulgent while still being healthy and not overly sweet.

The maple glaze gives this cake a fancy touch, but feel free to leave it off if you want to keep this totally free of refined sugars. I promise it’s just as delicious without the glaze!

Add this to your Thanksgiving menu or make a batch for yourself to eat all week long (I won’t judge!).

INGREDIENTS (makes 1 loaf - serves 12):

Dry:

• 1 ¾ cups oat flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp fine salt

• 2 ½ tsp pumpkin pie spice

Wet:

• 1 cup pumpkin puree

• 2 large eggs

• ⅓ cup extra virgin olive oil

• ½ cup pure maple syrup or raw honey

• 1 tsp vanilla extract

• ⅓ cup unsweetened almond milk (or any milk)

Maple Glaze:

• 2 tbsp extra virgin olive oil

• 1 ¼ cup powdered sugar

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tbsp maple syrup

• 1–2 tbsp water

• chopped walnuts or pecans, for topping (optional)

DIRECTIONS:

• Preheat oven to 350°F and line a loaf pan with parchment paper.

• Mix dry ingredients in a bowl.

• Add in the pumpkin, eggs, olive oil, maple syrup, vanilla, and milk; mix again until just incorporated.

• Pour into the pan, sprinkle nuts if using, and bake 42–50 mins.

• In a separate mixing bowl, whisk together all glaze ingredients. Set aside.

• Cool completely, then top with maple glaze and chopped nuts. Enjoy!

NUTRITION FACTS (per slice with glaze):

230 calories

30 g carb (1 g fiber; 15 g sugar)

12 g fat

3 g protein