For a classic Christmas treat – that’s more naughty than nice – Jessica Sepel’s Pumpkin Olive Oil Cake should definitely be on your wish list. Think festive chai spices, velvety pumpkin, and heart-healthy olive oil coming together in a light, fluffy cake that tastes like holiday magic in every bite. A drizzle of homemade maple caramel adds that extra touch of indulgence, making it perfect for Christmas brunch, a sweet afternoon with friends, or even a last-minute dessert for the dinner table. Serve with Greek yogurt or ice cream and let the festive flavours do the celebrating.
INGREDIENTS
250g (1 cup) pumpkin puree (or ½ butternut pumpkin + 1 tsp olive oil for roasting)
130g (½ cup) olive oil
120g (½ cup packed) brown sugar
2 eggs
1 tsp chai spice
1 tsp vanilla essence
160g (1¼ cups) flour
1 tsp baking soda
1 tsp baking powder
And 1 tsp salt
For maple caramel sauce:
79ml (⅓ cup) olive oil
156g (½ cup) cold maple syrup
Pinch of salt
INSTRUCTIONS
If making pumpkin puree from scratch, rub half a butternut pumpkin with 1 tsp olive oil and roast skin-side up at 180°C for 45-50 minutes. Cool completely, scoop out flesh and mash with a fork until smooth.
For the cake, preheat the oven to 180°C and line a round baking tin (19 x 6.5cm).
Whisk olive oil, pumpkin puree, eggs, brown sugar and vanilla together. Fold in flour, baking powder, soda, salt and chai spice. Bake for 40 minutes until set.
For caramel sauce, whisk all ingredients until thickened and refrigerate.
Cool cake for 20 minutes before serving with caramel sauce and vanilla ice cream or Greek yogurt.
