Description
This Flourless Pumpkin Date Cake is naturally sweetened with dates, warmly spiced, and made with almond flour. A gluten-free, refined sugar-free, and dairy-free fall dessert you’ll love.
Ingredients
200 g almond flour
250 g pitted Medjool dates
250 g pumpkin purée
3 large eggs
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp salt
Optional: chopped walnuts or pecans
Instructions
1. Soak and blend dates into a paste.
2. Whisk together pumpkin purée, eggs, and date paste.
3. Stir in almond flour, baking powder, spices, and salt.
4. Pour into a lined 9-inch cake pan.
5. Bake at 350°F (175°C) for 35–40 minutes.
6. Cool before slicing and serve.
Notes
Use soft Medjool dates for best sweetness.
Store in fridge up to 5 days or freeze up to 2 months.
Swap pumpkin purée with butternut squash for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg