Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce
Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce, an actual slice of heaven. Every bite tastes like fall in the best way: warming, comforting, and a little luxe. It’s fluffy, spiced, and so moist that it almost recalls the creamy richness of pumpkin pie — only in cake form. This pumpkin spiced olive oil cake is perfect for cozy autumn afternoons, brunch spreads, or a little afternoon treat with a cup of tea that feels like it was made just for you…
Welcome back to Episode three of Chai & Spiced, my fall baking series! This cake is something special, and i’m beyond excited to feature it in this series because it is fall perfection! Drizzled with salted caramel sauce and paired with a scoop of creamy vanilla ice cream, it’s rich yet refined, with all the warm, cozy notes of cinnamon, ginger, nutmeg, and cloves. Moist, tender, and impossibly flavourful, it’s fall elevated — indulgent but never heavy.
For a little extra wellness twist, I swirled in my Eversio Wellness 4 Mushroom Blend. This subtle addition makes each slice feel even more elevated and nourishing while still keeping the cake indulgent and cozy. This blend helps to reset your nervous system, and restores your cells from the inside with the powerful adaiptengen powers from medicinal Mushrooms! Use my code eastongilowski15 for 15% off your order!
What You’ll Need
This cake is all about celebrating fall flavours with simple, high-quality ingredients that let the pumpkin and spices shine. Using almond flour makes it naturally gluten-free and grain-free, while honey or maple syrup adds gentle sweetness without refined sugar. Freshly canned pumpkin purée, good-quality almond flour, and a touch of honey or maple syrup make this cake naturally sweet, tender, and satisfying. The olive oil keeps it moist while adding subtle richness, and the combination of cinnamon, ginger, nutmeg, and cloves brings that quintessential pumpkin spice fall flavour you and I adore…..
Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce checklist
Olive oil
Pumpkin purée (not pumpkin pie mix)
Honey or maple syrup
Brown, coconut, or cane sugar
Eggs
Vanilla extract
Almond flour
Cinnamon, Ground ginger, Allspice, Ground nutmeg, Ground cloves
Baking soda
Baking powder
Sea salt
Salted Caramel Sauce Ingredients
Coconut oil
Maple syrup
Almond butter
Tahini (optional)
Pinch of sea salt
Making the Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce
Preheat your oven to 350°F and prepare a 9-inch round cake pan with a light layer of oil. A classic, elegant choice sets the tone for this autumnal treat.In a large bowl, whisk together olive oil, pumpkin purée, honey or maple syrup, sugar, eggs, and vanilla until smooth and glossy. The scent of pumpkin and warming spices begins to fill the kitchen, creating that perfect fall baking vibe.
In a separate bowl, combine almond flour with cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and sea salt. Gently fold the dry ingredients into the wet until just combined—overmixing would compromise the tender, moist texture that makes this cake so indulgent.
Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. The air will be filled with a rich, spiced aroma that feels luxurious and inviting. While the cake bakes, prepare the salted caramel sauce. In a small saucepan, melt coconut oil with maple syrup and almond butter, then stir in a pinch of sea salt and optional tahini until silky smooth. The sauce is rich, buttery, and perfectly balances the spiced cake.
Once cooled, dust with powdered sugar! Slice and serve the cake with a scoop of vanilla bean ice cream and a drizzle of the caramel sauce. Top with a sprinkle of flaky sea salt for an elevated finish that feels both effortless and indulgent.
Each bite is the perfect combination of sweet, spiced, and comforting. The pumpkin and warming spices create a tender, moist crumb, while the caramel sauce elevates it with subtle richness. Using almond flour makes this naturally gluten- and grain-free, so you can indulge without compromise. This cake is chic, seasonal, and the ultimate way to celebrate fall in the kitchen with style
Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce RECipe
Pumpkin Spiced Olive Oil Cake & Salted Caramel Sauce
A spiced, moist pumpkin olive oil cake with a tender almond flour base, drizzled with salted caramel sauce. Naturally grain-free and gluten-free, it’s the ultimate fall dessert—elevated, cozy, and effortlessly indulgent.
Servings 1 cake
Ingredients
- 1 can pumpkin puree not pumpkin pie mix
- ⅔ cup olive oil
- 1 cup honey or maple syrup
- ¼ cup coconut, brown or cane sugar pick one you like best – I like brown sugar
- 3 large eggs
- 1 tbsp vanilla
- 3½ cups almond flour
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp all spice
- ½ tsp cloves
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Salted Caramel Sauce
- ¼ cup coconut oil
- ¼ cup maple syrup
- 2 tbsp almond butter
- 1 tbsp tahini optional for rich caramel flavour
- ½ tsp sea salt
Instructions
- Preheat oven to 350°F. In a large bowl, combine olive oil, pumpkin puree, maple syrup, coconut sugar, eggs and vanilla and whisk well.
- Add in almond flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled 9 inch round baking dish.
- Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.
- While the cake is baking, combine coconut oil, maple syrup, almond butter and a pinch of salt in a small sauce pan and stir well. Once coconut oil has melted and ingredients are fully incorporated, turn off heat and allow caramel sauce to cool.
- Remove cake from the oven and allow it to cool before slicing and serving. Dust with powder sugar, slice and top with vanilla bean ice cream and a drizzle of the salted caramel sauce!
