Olive Oil Pumpkin Cake

Step 1

Mise en place. Preheat oven to 350˚F and line a 9x13 cake pan with parchment paper (or grease pan with cooking oil to prevent sticking).

Step 2

Sift the dry ingredients. In a mixing bowl, whisk the flour, baking powder, pie spice and salt until combined. Set aside.

Step 3

Mix the wet ingredients. In a large bowl with an electric mixer at medium speed, beat the oil and sugars until smooth and light. Next, add the eggs, one at a time, beating each until incorporated.Then, add the vanilla extract and pumpkin puree. Beat at a low speed until combined.

Step 4

Combine wet and dry ingredients. Add the flour mixture, about 1 cup at a time, and beat until incorporated.

Step 5

Bake the cake. Transfer batter to the prepared cake pan and bake for 50-55 minutes, or until the top has set and an inserted toothpick comes out clean. Remove from oven and allow the cake cool completely before frosting.

Step 6

Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter with brown sugar and maple syrup until light and fluffy - about two minutes. Then, let the mixture to rest for about 5 minutes to allow the sugar to dissolve.Next, beat the powdered sugar into the butter, about 1 cup at a time, until incorporated. After each cup is mixed in, add bit of dairy free milk to help with mixing, as need.

Step 7

Frost the cake. Remove cake from cake pan and spread frosting on top. Let the cake rest for about 10 - 15 minutes to allow frosting to set before slicing.