09/26/2026
I thought it sifted too easily 🤣
Gluten-Free Pumpkin Olive Oil Cake
Cake
* 4 cups (480g) gluten-free flour (I used King Arthur)
* 4 tsp baking powder
* 1 tsp baking soda
* 2 tsp pumpkin spice
* 1 tsp ground ginger
* 1½ tsp salt
* 6 eggs
* 4 cups (800g) granulated sugar
* 2 cups (440g) brown sugar
* 1½ cups olive oil
* 15 oz (425g) pumpkin purée
* 4 tsp vanilla extract
Whisk together 4 cups (480g) gluten-free flour (I used King Arthur), 4 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin spice, 1 tsp ground ginger, and 1½ tsp salt.
In a separate bowl, mix 6 eggs, 4 cups (800g) granulated sugar, and 2 cups (440g) brown sugar. Add 1½ cups olive oil, 15 oz (425g) pumpkin purée, and 4 tsp vanilla extract. Mix well.
Pour the wet ingredients into the dry and mix until just combined. Divide between two parchment-lined pans. This makes about 24 pieces, or you can cut the recipe in half.
Bake until set and a tester comes out clean.
Cream Cheese Frosting
* 3 pounds cream cheese, at room temperature
* 1 pound (4 sticks) unsalted butter, at room temperature
* 3 cups powdered sugar, sifted
* 1 tsp vanilla bean paste
Mix 3 pounds cream cheese with 1 pound (4 sticks) unsalted butter until smooth and fully incorporated. Add 3 cups sifted powdered sugar and 1 tsp vanilla bean paste. Mix until smooth.
For the cleanest slices, freeze the frosted cake before cutting.
