Gluten Free Pumpkin Spice Cake Squares
A deliciously spiced cakey treat, gluten free and vegan!
9
squares
Equipment
- 8" lined cake tin, square
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
- ⅔ 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.