Please don’t come at me, but my least favorite dessert is pie. The crust is not my cup of tea, but I do like the idea of the inside, especially when it comes to a pumpkin pie. Warm flavours, pumpkin goodness, soft texture… I understand. But now come step into my world, where it is a pumpkin cake that makes you think of that classic pie dish, without the crust and topped with buttercream.

When someone asks me to bring a “fancier than brownies” dessert, I bring this or my Sourdough Carrot Cake. It comes together same day, melts in your mouth, and makes your forget there was ever something other than itself. *dramatic music*

Using either an active starter or discard with this cake batter will help with flavour development, giving it that yummy tang that we all love. I know that storebought cakes are super convenient, but with the lack of flavour, odd texture and many suspicious ingredients, homemade is a much better route to take. My recipe for sourdough pumpkin olive oil cake contains good ingredients and tastes better than anything you can buy from the store.

Recently I brought this cake to a church function and I enjoyed looking around the room as people took bites with their eyes closed, followed by a “WOW!” Sarah is happy.


Why Sourdough?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread and baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

Here are some sourdough facts for you:

  • Sourdough is easy to digest: It contains a natural bacteria and germ in the fermentation process that will break down the starches in the grains before they even hit your stomach. Basically, very gentle on your gut!
  • Blood sugar friendly: With sourdough being fermented, it works against any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
  • Full of good acid: The acid in sourdough breads/baked goods can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health overall.
  • Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
  • Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!
  • The flavour: Sourdough has a tang and flavour like no other baked good. It is hearty, satisfying and extremely delicious.

Sourdough Pumpkin Olive Oil Ingredients

  • Active Starter: To ferment our batter (so good for your gut!) and aid in texture and flavour development. You can also use discard.
  • Olive Oil: Creates a moist spongy cake!
  • Pumpkin Puree
  • White Sugar: I use an organic cane sugar.
  • Brown Sugar: Make your own brown sugar from home using cane sugar and molasses. Any storebought brown sugar works well too!
  • Sea Salt
  • Cloves, Nutmeg, Cinnamon: For those warm, cozy flavours.
  • Baking Soda
  • Baking Powder
  • Flour: We use organic all purpose flour from our local mill.
  • Vanilla: To help flavour and smell.
  • Eggs: We love our local farm eggs!
  • Butter: Softened and salted butter is what I use for this icing.
  • Icing Sugar: Make your own at home by putting cane sugar into a blender. Just blend until soft and fine. Storebought works too.

TIP:

If you want, prepare this cake batter in advance, put it covered in the fridge and bake it when it works best for you. I find this batter comes together easily and lasts up to 5 days in the fridge before needing to bake. Before baking, try to let it rest on the counter for an hour or so to “cool” before popping it into the oven.


How To Make Sourdough Pumpkin Olive Oil Cake From Scratch

Something I really enjoy about this recipe, is that it is a same day wonder. Make the batter, let it rest for a few hours at room temperature, and bake. Perfect for those last minute invites!

If you are wanting to let this ferment further, use an active starter and let it rest at room temperature for a few more hours than specified. Since we are using eggs in this recipe, you may want to add them in later, closer to baking time, or simply cold ferment overnight!

STEP 1: MAKE THE BATTER

In a medium bowl, combine your starter, eggs, vanilla, olive oil, pumpkin and sugars. Mix until incorporated but do not over mix! Set aside. In a separate bowl, combine the flour, baking powder, baking soda, spices and sea salt. Mix and add to your wet ingredients. Stir until just incorporated and set aside for 2 hours on the counter.

STEP 2: BAKE

When ready to bake, preheat your oven to 350 degrees.

Pour your batter into a spring form pan or other baking pan. I use a 9โ€ pan for this recipe. Bake for 35-45 minutes or until a knife comes out clean from the centre of the cake.

STEP 3: ICING

For the icing, combine your butter, icing sugar, vanilla and spices in a bowl. Using a beater, beat until fluffy and creamy. Add in a high fat milk or plant based milk if the icing is too thick.

STEP 4: FROST

I like placing my cake on a flat bottom dinner plate or platter and dollop the icing on top and spread evenly. 

Top with extra sprinkles of cinnamon, cloves or even pecans!

TIP:

This batter is very versatile and can even be made into cupcakes!

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How To Store

As for storing, it keeps best in the fridge under a cake cover or under wrap for 5-7 days. 

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Pumpkin Olive Oil Cake

Give me a cup of black coffee and a slice of THIS cake any day of the week. It is soft, flavourful and comes together quickly. 10/10!
Print Rate Pin Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Rest Time: 2 hours
Servings: 1 9″ Cake Round

Ingredients

Cake Batter

  • 170 Grams Active Or Discard Sourdough Starter
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • 1/2 Cup Olive Oil
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Cane Sugar
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Cloves
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 2 Teaspoon Baking Powder
  • 1 1/4 Cup Flour

Buttercream

  • 1/2 Cup Soft Butter I use salted
  • 1 Cup Icing Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Ginger
  • 1/8 Teaspoon Nutmeg
  • 1/4 Cup Cream or Milk optional to thin out buttercream

Instructions

  1. In a medium bowl, combine your starter, eggs, vanilla, olive oil, pumpkin and sugars. Mix until incorporated but do not over mix! Set aside. In a separate bowl, combine the flour, baking powder, baking soda, spices and sea salt. Mix and add to your wet ingredients. Stir until just incorporated and set aside for 2 hours on the counter. This helps the starter give a mild ferment to the batter and help the spices mix and settle throughout. You can ferment for longer or bake right away! I like the 2 hour wait for the flavour it gives the cake.
  2. After the 2 hours, preheat the oven to 350ยฐ and pour your batter into a spring form pan or other baking pan. I use a 9โ€ pan for this recipe. If you would like a double layer cake, simply double the recipe and bake 2 cake rounds at the same time. The pan I use is a non stick but be sure to lightly grease your pan if it is not. Bake for 35-45 minutes or until a knife comes out clean from the centre of the cake.
  3. Let your cake cool completely before icing.
  4. For the icing, combine your butter, icing sugar, vanilla and spices in a bowl. Using a beater, beat until fluffy and creamy. Add in cream or milk if the icing is too thick. Place in the fridge until ready to frost your cake.
  5. I like placing my cake on a flat bottom dinner plate or platter and dollop the icing on top and spread evenly. As for storing, it keeps best in the fridge under a cake cover or under wrap for 5-7 days.

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