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!

Unbalanced

% Daily Values based on a 2,000 calorie diet