It’s that time of year again where I just want to get in the kitchen and bake. I have no time for baking this year with my insane workload, but I couldn’t resist avoiding my homework just one time to whip up this gluten free pumpkin date cake.
I had some dates leftover that needed to be used and honestly? Dates and pumpkin go so well together. The crunchy pumpkin seeds on top make the texture of every bite amazing. You should definitely try it!
Best part of all? It uses almond flour and maple syrup for sweetener. Happy eating!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 3/4 cup blanched almond flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1 cup canned pumpkin
- 1/3 cup pure maply syrup
- 1 tsp vanilla extract
- 1/4 cup dates, chopped
- 1/2 cup raw pumpkin seeds
Ingredients
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Instructions
- Preheat oven to 350. Grease an 8x8 pan.
- In a large bowl, mix everything together except for the dates and pumpkin seeds. Once mixed, stir in chopped dates.
- Pour into you greased pan and top with the raw pumpkin seeds.
- Bake for 45 minutes. Happy eating!
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