Gluten Free Olive Oil Pumpkin Cake

By Lunds & Byerlys

November 21, 2019

Recipe developed by Lunds & Byerlys Executive Chef Anthony Leonhardi.

SERVINGS

6-8

PREP TIME

10 min

COOK TIME

25-35 min

Ingredients

  • 1
    cup light brown sugar
  • 2
    large eggs
  • 1
    cup pumpkin puree
  • 1/2
    cup olive oil
  • 1 1/2
    teaspoons L&B Pumpkin Spice
  • 1/2
    teaspoon sea salt
  • 1 1/2
    cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon baking soda

For the glaze:

  • 1
    cup confectioners sugar
  • 2
    tablespoons olive oil
  • 2
    tablespoons maple syrup
  • 1
    tablespoon water
  • 1
    pinch sea salt

For garnish:

  • Toasted pumpkin seeds
  • Dried cranberries

Directions

  1. 1

    Heat oven to 350 F. Prepare your baking pan – a 9×5 loaf or 9 inch round pan works best.

  2. 2

    In a mixing bowl, whisk together brown sugar, eggs, pumpkin puree, olive oil, spices and sea salt. Whisk until combined and smooth. Pour batter into prepared pan and bake until center of cake is set, about 25-35 minutes. Set aside to cool before glazing.

  3. 3

    For the glaze, combine all ingredients in a mixing bowl. Whisk until smooth. Add more water if the glaze is thick and not pourable.

  4. 4

    Pour the glaze over the cake and let set before serving. Top with toasted pumpkin seeds and dried cranberries (optional).

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