Recipes
Pumpkin Cake
Yield: 16-20 pieces | Prep Time: 10 minutes | Cook Time: 45 minutes | Storage: Store covered at room temperature for up to 5 days | Advanced Prep: May be frozen

Ingredients

2/3 cup extra virgin olive oil
½ cup agave syrup
2 teaspoons pure vanilla extract
4 large eggs
1¼ cup pumpkin purée (not pumpkin pie filling)
2 cups white whole wheat flour, plus extra for dusting pan
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg 
½ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
spray oil for greasing pan
½ teaspoon confectioner’s sugar for dusting, if desired

Directions

Preheat oven to 350°F. Grease and flour a Bundt pan. Place the oil, agave, vanilla and eggs into a large bowl and beat for 30 seconds or until mixed. Add the pumpkin purée and mix well. Add the white whole wheat flour, baking power, baking soda, cinnamon, ginger, nutmeg, cloves and salt and mix well. Scoop into the prepared loaf pan and smooth the top. Lift the loaf pan two inches above the counter and drop down on the counter three times to remove any bubbles. 
 
 
Bake for 45 minutes, or until a skewer inserted in the center comes out clean. Let cool ten minutes and then turn out onto a wire rack to cool completely. Dust with confectioner’s sugar if desired. Store at room temperature for up to five days or freeze for up to three months.