Pumpkin Date Cake

Roasted Kabocha or Kuri Pumpkin:

2 medium Kabocha squash or Kuri Pumpkin (or one of each)


Heat oven to 350. Cut squash in half, scoop out seeds and pulp and discard. Rub inside and out with olive oil. Place cut side down on parchment lined baking sheet and prick skin side a few times with a fork. Bake 30 minutes to 1 hour until flesh is soft and cut side slightly caramelized. Cool and remove skin and discard.

Wet Ingredients:

11 dried medjool dates, pitted

2 cups roasted kabocha squash (aka Hokkaido Pumpkin)

1/3 cup grade B maple syrup (+ 1 tsp for drizzle)

1/2 cup melted virgin coconut oil (+ extra for baking dish)

2 T fresh lemon juice

1 tsp alcohol-free vanilla (Frontier or 365 Brand)

Dry Ingredients:

1 cup chickpea/garbanzo flour

1 cup almond meal/flour

1/4 cup tapioca flour

1 T baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp sea salt


Preheat oven to 350 and lightly grease 8×8 baking dish with coconut oil.

Place dates in large bowl and cover with boiling water to soften. Drain well, add squash and mash together so that chunks remain. Add maple syrup, melted oil, lemon juice and vanilla.

In separate bowl, whisk together all dry ingredients. Add to bowl with squash mixture and fold gently to combine, making sure not to over-mix. Pour into prepared 8×8 baking dish and drizzle with tsp maple syrup. Bake for 30 minutes or until toothpick inserted into center comes out clean (edges of cake should begin to brown). Remove from oven, place on rack and cool completely before slicing or removing from dish.


Drizzle top with Chocolate Ganache: heat 1/2 cup non-dairy milk in pan, stir in 10 oz. bag of semi-sweet vegan chocolate chips or chunks, 3 T maple syrup. Allow to sit while cake cools and drizzle over top. OR let cake set a couple of minutes, drizzle on top and serve warm – delish!

Can add toasted chopped pecans to mixture. Can also add nutmeg and/or Allspice to batter for the holidays.