Gluten Free Pumpkin Date Cake

Cut pieces of Pumpkin Date Cake on a pedestal tray garnished with edible flowers and surrounded my mini pumpkins.

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!

Course Baking, Dessert, pumpkin recipes

Cuisine Canadian

Keyword pumpkin date cake

Cook Time 1

Total Time 1

Servings 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

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