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+ servings

Gluten Free Pumpkin Spice Cake Squares

Four slices of pumpkin cake.
A deliciously spiced cakey treat, gluten free and vegan!
Freya
4.98 from 47 votes
Prep 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • ½ cup gluten free flour - self-raising
  • ½ teaspoon Baking powder
  • ¼ teaspoon Bicarbonate of soda
  • ¼ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Nutmeg - grated
  • ¼ cup Coconut - melted (or canola oil)
  • ½ cup Brown sugar
  • cup Pumpkin puree - canned
  • ½ cup Yogurt - vegan, plain or vanilla
  • ½ teaspoon Vanilla extract
  • ½ cup Dates - stoned, soaked in hot water
  • ½ cup Pecans - chopped, optional

Instructions

  • Preheat oven to 180c.
  • Sift the flour, spices, salt, bicarb and baking powder together in a large bowl.
  • In a smoothie maker or blender, whizz up the oil, yogurt, pumpkin, brown sugar and vanilla extract until smooth.
  • Add this to the dry ingredients and fold in gently but thoroughly until you have no pockets of flour left.
  • Fold in the chopped dates and pecans.
  • Pour into your prepared cake tin, and smooth with a spatula
  • Bake for 20-25 minutes or until a skewer comes out clean.
  • Let cool for 15 minutes on a cooling rack before removing carefully from the tin and leaving to cool completely.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Gluten Free Pumpkin Spice Cake Squares
Serving Size
 
50 g
Amount per Serving
Calories
154
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
2
mg
1
%
Sodium
 
130
mg
6
%
Potassium
 
162
mg
5
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
2
g
4
%
Vitamin A
 
2843
IU
57
%
Vitamin C
 
1
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.