Meet our JSHealth take on the viral olive oil cake. Made with pumpkin purée and heart-healthy olive oil, it’s rich in fiber and healthful fats, yet light and fluffy. Chai spice adds a cozy warmth, while a drizzle of homemade maple caramel takes it to the next level. This cake is so simple to whip together with household staples, making it perfect for cozy weekends or anytime you need a wholesome sweet snack. Serve with a dollop of Greek yogurt or your favorite ice cream.
This truly is heaven in every bite!
Jess xx
Time to cook: 1 hour 45 minutes (including pumpkin roasting)
Serves: 6
Ingredients:
- 250g (1 cup) pumpkin puree (or ½ butternut pumpkin + 1 tsp olive oil for roasting)
- 130g (½ cup) olive oil
- 120g (½ cup packed) brown sugar
- 2 eggs
- 1 tsp chai spice
- 1 tsp vanilla essence
- 160g (1¼ cups) flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For maple caramel sauce:
- 79ml (⅓ cup) olive oil
- 156g (½ cup) cold maple syrup
- Pinch of salt
Method:
If making pumpkin puree from scratch, rub half a butternut pumpkin with 1 tsp olive oil and roast skin-side up at 180°C for 45-50 minutes. Cool completely, scoop out flesh and mash with a fork until smooth.
For the cake, preheat the oven to 180°C and line a round baking tin (19 x 6.5cm).
Whisk olive oil, pumpkin puree, eggs, brown sugar and vanilla together. Fold in flour, baking powder, soda, salt and chai spice. Bake for 40 minutes until set.
For caramel sauce, whisk all ingredients until thickened and refrigerate.
Cool cake for 20 minutes before serving with caramel sauce and vanilla ice cream or Greek yogurt.
