This gluten free Pumpkin Date Cake is moist from the pumpkin and dates. Gluten free bakers have tasted many disappointing baked goods that are dry and crumbly but not this one. It's packed full of flavour and you'll want to repeat it year after year.
From salads to cookies, and cakes to main courses, I love to choose recipes by the season. It doesn't matter that I'm using canned pumpkin, it's still pumpkin season. My presentation for this simple cake may include mini pumpkins, fall leaves and the last few edible flowers from my garden.
The other benefit of cooking with the seasons in mind is that these recipes feel like a real treat. I may only make them once or twice a year but I know they'll be delicious. That's why this Pumpkin Date Cake was on my fall baking list long before I ever heard of gluten free.
Pumpkin Pie Filling vs Pumpkin Puree
In case you don't know yet are two kinds of pumpkin sold in cans. The labels often look identical but when you look closely once is simply pureed pumpkin while the other is pumpkin pie filling.
Pureed pumpkin is a single ingredient and that's what you'll see on the label. This is the only kind I buy for all my cooking and baking.
Pumpkin pie filling has more ingredients added to the pumpkin. This is where wheat might sneak in but my thinking is that I have all the spices and other ingredients sitting in my kitchen already.
How To Find a Good Gluten Free Flour Blend
No single flour, or flour blend, will work in all recipes but finding one that works in 'most' of the things you bake is a game changer.
I use my EGFG gluten free flour blend for pancakes, waffles, muffins, quick breads, mug cakes, brownies and even some cookie recipes. No matter what other dietary restrictions and personal preferences you have to account for, there are endless flour combinations to try and you can find one that will work.
If you're ready to take a deep dive into flour check out our 12-part series, How To Use Gluten Free Flour. There is a YouTube video with each one.
Baking requires patience, practise and precise measurements. I recommend you aim for learning to make a gluten free version of your family favourites so good that everyone wants to eat them.
Let me know in the comments below if you have questions about flour or if you made this Pumpkin Date Cake.
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Pumpkin Date Cake (gluten free)
- 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
- 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.