Maple Buttercream Pumpkin Olive Oil Cake

Preheat the oven to 350F and grease a cake tin. In a mixing bowl, combine the wet ingredients (pumpkin puree, olive oil, eggs, coconut sugar, vanilla extract) and whisk until uniform. Then add in the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt) and mix until smooth. Transfer the batter to the cake pan and bake for 35-40 minutes. Remove from oven and let cool completely before icing.

For the maple buttercream icing: Using a hand mixer, beat together the softened cream cheese and butter until smooth. Beat through the maple syrup until combined. Now add in the powdered sugar in 1/2 cup increments, beating in between. Add the tablespoon of milk as needed to keep the mix smooth and uniform. Once the desired texture is reached, top the cooled cake and place in the fridge for 5 minutes to set. Slice and enjoy! This one tastes best warmed up in my opinion!