Description
This flourless pumpkin date cake with caramel sauce is a moist, naturally sweetened dessert made with almond flour, pumpkin puree, and dates. Gluten-free and wholesome, it’s topped with a silky smooth date caramel sauce.
Ingredients
2 cups (200 g) almond flour
1 ½ tsp (4.5 g) pumpkin pie spice
1 tsp (5 g) baking powder
¼ tsp (1.5 g) salt
1 cup (240 g) pumpkin puree
1 cup (180 g) Medjool dates, pitted and softened in warm water
3 large eggs, room temperature
1 tsp (5 ml) vanilla extract
For the Date Caramel Sauce:
1 cup (180 g) Medjool dates, pitted and softened
½ cup (120 ml) warm water (plus more if needed)
½ tsp (2.5 ml) vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment.
2. Blend softened dates with warm water until smooth to make date paste.
3. In a large bowl, whisk pumpkin puree, eggs, vanilla, and date paste.
4. In a separate bowl, combine almond flour, pumpkin spice, baking powder, and salt.
5. Fold dry ingredients into wet mixture until just combined.
6. Pour into prepared pan and bake 35–40 minutes, until golden and set.
7. Cool completely before topping.
8. For the caramel, blend dates with warm water, vanilla, and salt until smooth. Drizzle over cake.
Notes
Cool the cake fully before adding caramel sauce to prevent melting.
Make ahead: bake a day in advance and drizzle caramel before serving.
To make vegan: replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg