Flourless Pumpkin Date Cake – A Guilt-Free Fall Dessert You’ll Love

First of all, thank you for stopping by! I’m so excited to share this wholesome Flourless Pumpkin Date Cake with you today. No refined sugar, no flour—just the cozy warmth of pumpkin, the natural sweetness of dates, and a nutty almond flour base that makes every bite taste like autumn in a forkful.

This cake is one of those recipes that feels indulgent yet is secretly nourishing, the kind you can serve at brunch, after dinner, or even sneak a slice of with your morning coffee. If you’re looking for a healthier seasonal dessert, this one is going to win your heart.

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Overview of Recipe Content

This Flourless Pumpkin Date Cake is:

• Perfect for fall gatherings, Thanksgiving dessert tables, or weekday snacking.
• Moist, naturally sweet, and warmly spiced.
• Refined sugar-free, gluten-free, and dairy-free.
• A healthier dessert option that feels like a treat.

What it tastes like:
It’s soft, tender, and moist, with the natural caramel-like sweetness of dates blending beautifully with pumpkin purée. The almond flour gives it a rich nuttiness, while warm spices bring that cozy pumpkin-pie flavor.

Ingredients You’ll Need:

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• 200 g almond flour
• 250 g pitted Medjool dates (about 12–14, soaked if dry)
• 250 g pumpkin purée (canned or homemade)
• 3 large eggs, room temperature
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp salt
• Optional: chopped walnuts or pecans for topping

Tools Needed:

• Food processor or blender (to purée the dates)
• Mixing bowls
• Whisk or hand mixer
• 9-inch cake pan
• Parchment paper

Substitutions & Additions:

• Almond flour → hazelnut flour works too.
• Dates → try dried figs or prunes.
• Add chocolate chips for extra indulgence.
• Swap pumpkin purée for butternut squash purée.

How to Make Flourless Pumpkin Date Cake

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1. Prepare the Dates – If your dates are a little dry, soak them in hot water for 10 minutes, then drain. Blend them into a smooth paste using a food processor.
2. Mix the Wet Ingredients – In a large bowl, whisk together the pumpkin purée, eggs, and date paste until smooth and well combined.
3. Add Dry Ingredients – Stir in almond flour, baking powder, cinnamon, nutmeg, ginger, and salt. Mix until just combined—don’t overmix!
4. Bake – Line a 9-inch cake pan with parchment paper, pour in the batter, and smooth the top. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Enjoy – Let it cool completely before slicing. Top with chopped nuts or a dollop of Greek yogurt for serving.

The smell while this cake bakes? Pure pumpkin-spiced heaven!

What to Serve with Flourless Pumpkin Date Cake

• A cup of hot chai latte or pumpkin spice latte.
• A dollop of whipped cream or coconut cream.
• A drizzle of almond butter or maple syrup.
• Pair with savory dishes like Roasted Chicken Thighs with Lemon and Garlic for a complete fall dinner.

Tips for Making It Perfect

• Use soft Medjool dates for the best natural sweetness.
• Don’t skip soaking the dates if they’re dry—it makes blending easier.
• Make sure the cake is completely cool before slicing for clean edges.
• Add chopped nuts or chocolate chips for texture.

Storage Instructions

• Store in an airtight container at room temperature for 2 days.
• Refrigerate up to 5 days.
• Freeze individual slices wrapped in parchment for up to 2 months. Thaw at room temperature.

General Information

Pumpkin-based cakes have a long history in American fall baking traditions. This recipe is inspired by classic pumpkin bread but given a naturally sweet, gluten-free twist. Almond flour and dates make it nutrient-rich, while still keeping that nostalgic pumpkin-spice flavor.

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Frequently Asked Questions

Can I make this cake vegan?
Yes! Replace eggs with 3 flax eggs (1 tbsp flax meal + 3 tbsp water each).

Can I use canned pumpkin pie mix?
No, use plain pumpkin purée since pumpkin pie mix has added sugar and spices.

Do I need to peel dates before blending?
No, just pit them. Their skins blend smoothly.

Can I double the recipe?
Yes, just bake in a 9×13 pan for about 45–50 minutes.

Is this cake sweet enough without sugar?
Absolutely! The dates bring plenty of natural sweetness.

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Conclusion

This Flourless Pumpkin Date Cake is proof that dessert can be nourishing, wholesome, and downright delicious. It’s cozy, moist, and perfectly spiced for fall—without a grain of flour or a spoonful of refined sugar.

If you love this, you’ll also enjoy these pumpkin-forward recipes:

• Easy Pumpkin Bars with Cream Cheese Frosting
• Healthy Pumpkin Muffins

Warm hugs and happy baking, friends!

Interactive Elements

I’d love to see your creations! If you make this Flourless Pumpkin Date Cake, leave me a comment and ⭐⭐⭐⭐⭐ rating below. And don’t forget to share your beautiful cake slice on Pinterest at Poulef Recipes or tag me on Instagram.

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Nutritional Information (per slice, 10 servings)

Calories	Protein	Carbs	Fiber	Sugars	Fat	Saturated Fat	Sodium
240	7g	28g	5g	18g	12g	1.5g	140mg

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