I am a sucker for cake with icing, especially when the cake has all nutritious ingredients like this one. When we were grocery shopping last night, I promised my fiance I would make him a cake so he would leave all the boxed cake mixes at the store. I came across this recipe earlier this week and I immediately thought of it as he was asking for some cake.
I ran 10 miles this morning so after dinner, I was still pretty hungry. I enjoyed a piece of this cake and....I couldn't resist....I added some of my banana cream on top (2 bananas, 1 stevia packet, 1/4-1/2 cup of non-dairy milk in the food processor, processed until smooth).
Man, these pictures look so good it is making me want another piece! :)
Recipe adapted from Straight up Food by Cathy Fisher
Pumpkin Cake Ingredients (Serves 9)
MethodPreheat oven to 375. Place the dates into a bowl with the water and soak for at least 15 minutes. Place the oat flour and pumpkin pie spice in a large mixing bowl. In a blender, blend the soaked dates, the water the dates soaked in, the vanilla, and the non-dairy milk until smooth (2 minutes). Pour the date mixture into the bowl of oat flour. Then add the pumpkin and mix thoroughly. Spray a glass or non-stick 8x8 baking pan with cooking spray then transfer batter to pan. Bake for 25 minutes.
Let the cake cool 10-15 minutes minimum before cutting and serving. Top with Vanilla Almond Icing (see recipe below). The "Banana Cream" I mentioned above is highly recommended. This cake is not overly sweet so the Banana Cream really tasted excellent with the pumpkin cake. Store cake in the refrigerator.