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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.