1. Can I use fresh pumpkin instead of canned?

Definitely! Steam or roast your pumpkin, then mash or purée it until smooth. Homemade pumpkin purée gives a richer flavor — and it’s a great way to use seasonal produce.

2. Do I have to cover the cake with whipped cream.

Not at all. This cake is delicious plain as well.

3. Do I have to use extra virgin olive oil?

Not necessarily. Extra virgin olive oil gives the cake a richer flavor, but you can absolutely use regular olive oil.

Pumpkin Olive Oil Cake

Name: Pumpkin Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon ginger; 1/4 teaspoon salt; 1 teaspoon baking soda; 2 medium sized eggs; 1 teaspoon vanilla; 1 cup congratulated sugar; 1/2 cup extra virgin olive oil; 1/2 cup plain yogurt; 3/4 cup pumpkin purée (canned); 3/4 cup chopped walnuts; 3/4 cup raisins (optional)

Description

This Pumpkin Olive Oil Cake is the perfect bake for the fall season. The combination of pumpkin, warm spices, crunchy walnuts, and juicy raisins creates a great flavor in every bite. It’s light yet wonderfully moist, with that distinct richness that only real olive oil can bring.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon baking soda
2 medium sized eggs
1 teaspoon vanilla
1 cup congratulated sugar
1/2 cup extra virgin olive oil
1/2 cup plain yogurt
3/4 cup pumpkin purée (canned)
3/4 cup chopped walnuts
3/4 cup raisins (optional)

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Instructions

In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In another large mixing bowl, beat the eggs and vanilla until well combined.
Pour the sugar into the egg mixture and continue mixing until the mixture looks smooth and slightly thickened.
Slowly drizzle in the olive oil while mixing, letting it fully incorporate.
Add the dry ingredient mixture to the wet ingredients and blend until just combined.
Then add the yogurt and pumpkin purée and mix until the batter is smooth.
Give the walnuts a rough chop, then add them to the batter along with the raisins (if using).
Gently fold until everything is evenly distributed.
Pour the batter into a greased baking pan or one lined with parchment paper.
Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool completely, then spread the top with whipped cream if you like.
For home made whipping cream: Whisk 1 cup of heavy cream (or beat with a hand/stand mixer) on medium-high speed until the cream starts to thicken.

Notes

If you do not use raisins add an extra 1/4 of sugar.
Don’t overmix: Mix just until the batter comes together to keep your cake soft and tender.
Room temperature ingredients – eggs, and yogurt blend more easily when they’re not cold, giving you a smoother batter.
Check for doneness early – every oven is different. Start checking 5 minutes before the suggested bake time. A toothpick should come out clean or with just a few crumbs.
If skipping raisins cake might take less time to bake.