Pumpkin Sticky Date Pudding (Gluten-Free, Dairy-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake with a gooey caramel sauce made from dates and coconut milk. Naturally sweetened and grain-free with warm fall spices. A healthier dessert for autumn holidays.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 Medjool dates (pips-out)
- 1 cup hot water
- 1 cup almond meal (or almond flour)
- 1/2 cup cassava (or tapioca flour)
- 1/4 cup coconut flour
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- 1/2 teaspoon nutmeg powder
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil (room temperature or slightly softened (plus more for greasing the dish, or butter))
- 3 large eggs (at room temperature)
- 1 can pumpkin purée (400-410 grams / 14.5 oz., see notes)
- 1 teaspoon vanilla extract
- 1 can coconut milk (full-fat, refrigerated)
- 6 tablespoons maple syrup
- A pinch of salt
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 197mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 399mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.