The last few days I really wanted something sweet to have with my coffee. I was almost ready to make a simple Greek cake/bread with olive oil and yogurt and then it hit me.
I ordered so many pumpkins that I am going to cook with them until the end of November. So why not make the cake with pumpkin? I started to develop my recipe when my new cake pan came so instead of making a single cake/bread I made individual cakes.
The cakes came out so fluffy and delicious that I couldn't keep this recipe just for myself. Simple Mediterranean cakes made with olive oil, yogurt, and pumpkin. A delicious Autumn treat.
🤔 Why is this a great pumpkin cake?
This recipe is really good not only because of the flavor but because it is very simple. Just mix the wet ingredients in one bowl, sift the dry ingredients in another bowl, and then combine the two.
No stand mixer is needed and once the mixture is ready pour it into the pan and bake. You can make it as a bundt cake, cupcakes, bread, and mini cakes, the only difference is the cooking time (the smaller the end result is the lesser the baking time).
Flour: I am using a self-raising gluten-free flour that contains rice, potato, tapioca, corn, buckwheat, and xanthan gum. This recipe works also with plain gluten-free flour and the addition of 1 ½ teaspoon baking powder and ½ teaspoon xanthan gum. Make this recipe with a common self-raising flour with gluten if you don't have a problem consuming it.
Sweeteners: These cakes are sweetened with coconut sugar and honey. You can use maple syrup instead of honey and another type of sugar (brown or white) if you don't mind making it refined sugar-free.
Eggs: They provide moisture and structure to the cakes but I also tried it by replacing them with half a banana and 1 chia egg and the end result was once more delicious. So if you have an egg allergy you can also enjoy these cakes.
Oil: I use mild or light olive oil. If you think that the flavor of olive oil is very strong for your taste use half the amount of olive oil and add another type of vegetable oil (e.g. sunflower oil).
Spices: I am using 1 tablespoon of my homemade pumpkin pie spice blend. You can substitute by using 1 ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon allspice, and ¼ teaspoon ground cloves.
👩🏻🍳 Tips & tricks
Always measure your ingredients in the metric system when you bake gluten-free. It is the most accurate way and you get the best results.
Use a pastry brush to apply oil or spray the cake pan. Be sure that you reach in every nook and cranny, to make the release of the cakes easier.
Use room temperature ingredients. This ensures that they will distribute evenly into the batter.
If you don't have self-raising gluten-free flour you can mix the same amount of flour with plain gluten-free flour plus 1 ½ teaspoon baking powder and ½ teaspoon xanthan gum.
Make the cakes in advance. They taste better the second day because the flavor intensifies.
You can serve these cakes plain but you can also:
- Cover them with whipped honey cream cheese frosting
- Make a chocolate frosting, if you like the chocolate-pumpkin combo
- Top it with date caramel
- Dust it with cocoa powder, powdered sugar or a sugar substitute
🥡 How to store
These pumpkin cakes will last for about 4 days at room temperature stored in an airtight container. If you keep them in the fridge they will last for a week.
To freeze the cakes wrap them in plastic wrap or place them into an airtight container after they cool completely. Freeze them for about 2 months without any toppings. To defrost, take them out of the freezer and thaw them at room temperature.
😋 Need more pumpkin related recipes?
Don't miss out the following:
Mini Mediterranean Pumpkin Cakes
- 220 gr self-raising flour gluten-free
- ½ teaspoon baking soda gluten-free
- ¼ teaspoon sea salt
- 1 tablespoon pumpkin spice blend
- 62 gr olive oil light
- 180 gr plain Greek yogurt non fat
- 2 medium eggs
- 35 gr coconut sugar
- 82 gr honey
- 165 gr pumpkin puree
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Preheat the oven at 170°C (340°F) and grease and flour a cake pan.
- Sift the flour, baking soda, salt, and spice blend in a medium bowl and set aside.
- In another medium bowl, mix the eggs with coconut sugar, olive oil, and honey until fluffy.
- Add the yogurt, pumpkin puree, vanilla extract, and apple cider vinegar to the egg mixture and whisk them together until fully incorporated.
- Using a spatula, start adding the flour mixture to the bowl and mix it. Work in batches and wait for each batch of flour to be completely incorporated into the mixture before adding the next.
- When the mixture is completely combined, add it to the cake pan. I am using a 6 hole cake pan with a 1,5 L (6 cups) capacity. Fill ¾ of each hole with the mixture to avoid overflow.
- Bake for 40-45 minutes. To check if the cakes are ready, insert a toothpick into a cake. If it comes out clean and dry, then the cake is ready.
- Remove from the oven and allow to cool a bit in the cake pan. Remove from the cake pan and place on a cooling rack.
- Place the cakes on a serving platter, add the toppings of choice and serve .
- Enjoy 😀
🍋 Nutrition facts
Servings: 1 (142g) | Calories: 337kcal | Carbohydrates: 48g | Protein: 8.39g | Fat: 12.7g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 731mg | Potassium: 213mg | Fiber: 3.6g | Sugar: 18.27g | Vitamin A: 4363IU | Vitamin C: 1.4mg | Vitamin B2: 0.315mg | Calcium: 189mg | Iron: 2.79mg | Phosphorus: 310mg | Folate: 98μg