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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
Author eastongilowski

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!