Olive Oil Chocolate Chip Pumpkin Cake

This thick, fluffy, super moist Olive Oil Chocolate Chip Pumpkin Cake is so easy to prepare and a perfect dessert for the autumn season!  The pumpkin and warming spices pair perfectly with the olive oil, which adds a tiny bit of flavor complexity without being too overpowering.  (It’s super subtle!)  Each bite is filled with plenty of mini semi-sweet chocolate chips for extra decadence and sweetness!

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RECIPE NOTES:

Olive Oil: Unlike a more traditional olive oil cake, the flavor in this recipe is very understated, to the point where everyone who tasted it said they wouldn’t have been able to identify it!  (After knowing it was an ingredient, they could pick out the taste.)  It mostly serves to add depth of flavor, which is why I definitely recommend using an extra virgin olive oil.  The use of olive oil as the fat in this recipe also makes it naturally dairy-free!

Baking Time & Texture: The cake is technically done after about 43 minutes, but depending on your preferences, you may prefer 45 minutes!  At 43, the middle pieces are really soft and moist.  For the entirety of the cake to firm up a bit more, go for closer to 45.  Ovens vary of course, so most importantly, just be sure that the toothpick comes out clean.  (A few small crumbs on the toothpick are ok!)

Storage: This cake can be stored airtight at room temperature, and saves exceptionally well!  If well-sealed, it tastes as good as new 6 days later.

INGREDIENT NOTES:

All-Purpose Flour: All-purpose flour is the best neutral flour to use for this cake, and I love going for one that is unbleached personally!  (Measuring Tip:  I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)

Baking Powder & Soda: These leaveners help to build the thick shape of the cake.

Ground Saigon Cinnamon, Cloves, Ginger, & Nutmeg: This autumn spice blend is the perfect cozy selection to warm up the pumpkin and olive oil.  I love using Saigon cinnamon for its sweetness, and the cloves add a really significant flavor punch!  Always remember to check the best-by dates on your spices too (or give them a sniff) to check on their potency; It will make an incredible difference to the overall final tasting notes!

Salt: Like in most cakes, a small amount of salt is needed to help the dough properly develop.  (I use sea salt, ground fine/medium)

Eggs: Be sure to use room temperature eggs to ensure that the batter blends together seamlessly.

Cane Sugar: This is my preferred/tested type of granulated sugar to use.

Extra Virgin Olive Oil: The extra virgin olive oil adds flavor complexity to this pumpkin cake while not being too overpowering.

Vanilla Extract: Vanilla extract enhances all of the fall flavors even more!

Pumpkin Purée: Make sure you’re using a plain, 1-ingredient, pumpkin purée!  (The cans can be easy to confuse with pumpkin pie mix!)

Mini Semi-Sweet Chocolate Chips: I love to use mini semi-sweet chocolate chips for this cake to spread smaller bits of chocolate throughout! 

Kitchen Equipment:

• 9 x 13 Glass Baking Dish

• Parchment Paper

• Bowls (1 Medium + 1 Large)

• A Hand Mixer

• Toothpicks

• A Cooling Rack

Servings: 12 Large

Ingredients:

• 2 Cups All-Purpose Flour 
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 2 Teaspoons Ground Saigon Cinnamon
• 1 Teaspoon Ground Cloves
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Salt (I use sea salt, ground fine/medium)
• 3 Eggs, room temperature
• 2 Cups Cane Sugar
• 1 Cup Extra Virgin Olive Oil
• 2 Teaspoons Vanilla Extract
• 15 oz Can Pumpkin Purée
• 1 1/2 Cups + 1/4 Cup Mini Semi-Sweet Chocolate Chips, divided

Directions:

PREP

Let the eggs come to room temperature

Line a 9 x 13 glass baking dish with parchment paper, and set it aside

BAKE

In a medium bowl, gently stir together the flour, baking powder, baking soda, spices, and salt

In a second, large bowl, lightly beat the eggs with a hand mixer

Beat in the sugar for about a minute, or until combined 

Next, beat in the olive oil, then the vanilla extract

Beat approximately half of the dry ingredients into the wet ingredients, followed by the pumpkin purée, then the other half of the dry ingredients, taking care not to overmix

Preheat the oven to 350º

Fold the 1 1/2 Cups of mini chocolate chips into the batter

Add the batter into the prepared baking dish, and after smoothing the top, sprinkle the extra 1/4 Cup of mini chocolate chips evenly on top*

*Feel free to give the batter an extra stir in the bowl before adding it to the baking dish, or even to stir it a little in the dish before topping to evenly distribute the chocolate chips, and keep them from sinking

Bake for 43-45 minutes on the middle rack of the oven, or until a toothpick comes out clean (a couple little crumbs are ok)

The cake will have puffed up, and the top will be golden, especially at the edges

Place the baking dish on a cooling rack, and let the cake fully cool in the dish

Slice and enjoy!

[Store the cake airtight at room temperature.]