Gluten Free Pumpkin Date Cake

This gluten free Pumpkin Date Cake is moist and delicious, just like the gluten filled version I made for years. Gluten free bakers want to know the secrets to bake cake that everyone wants to eat. It's got a lot to do with the flour blend but in this recipe the pumpkin and dates both add moisture that help the flours hydrate.

If you're reading this it is probably pumpkin season so be sure to check out my Pumpkin Recipe Roundup. From risotto to ice cream, you're sure to find new ways to use pumpkin.

Ingredients

In case you've never mistakenly bought the wrong pumpkin, this recipe uses plain pureed pumpkin. The label will have one ingredient. Avoid canned pumpkin pie filling which will have an ingredient label listing other ingredients that typically go in a pumpkin pie.

• EGFG gluten free flour blend
• baking powder
• cinnamon
• nutmeg
• cloves
• xanthan gum
• pitted dates
• pecans
• butter
• brown sugar
• eggs
• canned pumpkin puree (not pumpkin pie filling)
• milk
• vanilla

See recipe card for exact amounts.

Instructions

Two important instructions for gluten free baking. Be sure your baking is fully cooked, sometimes past the toothpick test. Use a kitchen timer and make notes.

Second is the cooling time. Don't taste it too quickly as it may be gummy. Transfer it to a wire rack and let it cool for 15 minutes. Taste, learn and keep good notes.

Substitutions

EGFG Flour Blend - No single gluten free flour or flour blend, will work in all recipes but finding one that works in most of your baking is a game changer. If everyone is not excited to eat your gluten free baking, keep testing and trying.

Even easier, subscribe to get my best resources sent right to your inbox. Or, join my cooking class, Understanding How To Use Gluten Free Flour.

Pumpkin puree - I've never tried this recipe with applesauces in place of pumpkin but that sounds like an Apple Sauce Cake to me.

Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.

Storage

Store gluten free baked goods in air tight containers as soon as they have cooled completely. This cake will keep for about 5 days if you hide it. It can also be frozen for up to 2 months.

Top Tip

Learn from everyone who has been baking gluten free and perfecting recipes for a long time. Follow blogs you like, ask questions, learn about the flours and master gluten free baking one recipe at a time.

Gluten Free Pumpkin Date Cake

This cake is moist and flavourful. Some gluten free baking is dry but in this recipe both the pumpkin and the dates provide plenty or moisture for a fall cake that's worth repeating year after year!

5 from 2 votes

Print Pin Rate

Course: Baking, Dessert, pumpkin recipes

Cuisine: Canadian

Keyword: pumpkin date cake

Cook Time: 1 hour hour

Total Time: 1 hour hour

Servings: 24 pieces

Calories: 290kcal

Author: Cinde Little

Ingredients

• ▢ 2½ cups EGFG gluten free flour blend* (325 grams)
• ▢ 1½ teaspoon baking powder
• ▢ ¾ teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon cloves
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon xanthan gum
• ▢ 1 lb pitted dates , chopped
• ▢ 1½ cups chopped pecans
• ▢ 1 cup butter , melted
• ▢ 2 cups packed brown sugar
• ▢ 2 eggs
• ▢ 1 cup canned pumpkin puree (not pumpkin pie filling)
• ▢ 2 tablespoon milk
• ▢ ¼ cup water
• ▢ 1 teaspoon vanilla

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Instructions

• Preheat oven to 350°F. Grease a 9”x13” baking pan or line with parchment paper.
• In a large bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix thoroughly and remove ¼ cup to toss with the dates.
• In a medium bowl toss the dates with the reserved flour mixture. Add pecans and set aside.
• In the large bowl of an electric mixer combine melted butter, brown sugar, eggs, pumpkin puree, water, milk and vanilla. Beat until combined.
• On low speed, slowly add flour mixture beating until incorporated.
• Add date and pecan mixture beating until combined. Finish stirring by hand if necessary.
• Pour batter into prepared pan. Bake in preheated oven for 1 hour. Allow to cool before serving.
• Cut in squares and serve as is or with vanilla ice cream and caramel sauce for a real treat.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour

Here's my Easy Caramel Sauce recipe.

Nutrition

Serving: 1piece | Calories: 290kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 208mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1853IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Tried this recipe?Mention @everyday.gf.gourmet!