Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (240 ml) extra virgin olive oil
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) canned pure pumpkin
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • ¼ cup (60 ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the baking pans by greasing and flouring them or lining with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  4. In a separate bowl, whisk together olive oil, sugar, pumpkin, eggs, and vanilla until well combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined (do not overmix).
  6. Pour batter into prepared pans evenly and smooth the tops.
  7. Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a bowl, cream softened butter, then gradually beat in powdered sugar, maple syrup, vanilla, and salt until smooth.
  10. Once cakes are completely cool, frost the top of one layer, place the second layer on top (if using) and frost the top and sides.