By ten
maple buttercream pumpkin olive oil cake
olive oil belongs in cakes… and all pumpkin desserts should be served with maple buttercream. just my two cents 🤷🏻♀️
the perfect snacking cake to keep you fueled all week long. very ideal for this week if temps are also dropping near you 🍂
recipe for this dreamy maple buttercream pumpkin olive oil cake below!
maple buttercream pumpkin olive oil cake
wet ingredients:
* 1 cup canned pumpkin puree
* 1/2 cup olive oil extra virgin
* 2 large eggs
* 1/2 cup coconut sugar
* 1 tsp vanilla extract
dry ingredients:
* 1 cup all purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1 tsp cinnamon
* 1 teaspoon pumpkin pie spice
* 1 tsp salt
instructions:
preheat the oven to 350F and grease a cake tin. in a mixing bowl, combine the wet ingredients and whisk until uniform. then add in the dry ingredients and mix until smooth. transfer the batter to the cake pan and bake for 35-40 minutes. remove from oven and let cool completely before icing.
maple buttercream icing
ingredients:
- 4 tbsp softened cream cheese
- 1/4 cup softened butter
- 4 tbsp maple syrup
- 1 1/2 cup powdered sugar
- 1 tbsp milk
using a hand mixer, beat together the softened cream cheese and butter until smooth. beat through the maple syrup until combined. now add in the powdered sugar in 1/2 cup increments, beating in between. add the tbsp of milk as needed to keep the mix smooth and uniform. once the desired texture is reached, top the cooled cake and place in the fridge for 5 minutes to set. slice and enjoy! this one tastes best warmed up in my opinion!
Updated at: Tue, 23 Jan 2024 07:36:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Nutrition per serving
Calories3610.1 kcal (181%)
Total Fat189.8 g (271%)
Carbs462 g (178%)
Sugars339.1 g (377%)
Protein32.2 g (64%)
Sodium3978.1 mg (199%)
Fiber15.1 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 cupcanned pumpkin puree
½ cupolive oil extra virgin
2eggs
large
½ cupcoconut sugar
1 tspvanilla extract dry
1 cupall purpose flour
1 tspbaking powder
1 tspbaking soda
1 tspcinnamon
1 teaspoonpumpkin pie spice
1 tspsalt
4 Tbspcream cheese
softened
¼ cupbutter
softened
4 Tbspmaple syrup
1 ½ cuppowdered sugar
1 Tbspmilk
Instructions
Step 1
preheat the oven to 350F and grease a cake tin.
Step 2
in a mixing bowl, combine the wet ingredients and whisk until uniform.
Step 3
then add in the dry ingredients and mix until smooth.
Step 4
transfer the batter to the cake pan and bake for 35-40 minutes. remove from oven and let cool completely before icing.
Step 5
*maple buttercream icing instructions* using a hand mixer, beat together the softened cream cheese and butter until smooth. beat through the maple syrup until combined. now add in the powdered sugar in 1/2 cup increments, beating in between. add the tbsp of milk as needed to keep the mix smooth and uniform. once the desired texture is reached, top the cooled cake and place in the fridge for 5 minutes to set.
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