Vegan Maple Date Pumpkin Cakes
I am all about enjoying the pumpkin baked goods lately. It is something I look forward to every year, pumpkin spices and pumpkin treats rolling back around! Last weekend I was in the mood for some pumpkin cake, but I didn’t want to make a giant one, or one I had to frost, so what I decided to make were some individual Vegan Pumpkin Maple Date Cakes! They turned out so good I had to share the recipe with you all!
I used a pumpkin cake recipe that I normally use for layer cakes. I used plenty of pumpkin spices and vanilla, this is an aromatic wonderful smelling cake! For the flour I used a whole wheat pastry flour because it’s what I have on hand, but if you wanted to use regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I’ve used with success) for a gluten free version you could use those instead.
I used plenty of dates in this cake because I love their caramelly gooey goodness and they are so good in baked goods. I consider them Nature’s caramel! They are like little pockets of sweet goodness in cakes. These smelled so delicious while baking! I could not wait to try them! I served them warm with some of my home made vegan ice cream and a quick maple pecan sauce!
These cakes are completely crave worthy and heavenly! They are sweet and aromatic with pumpkin, soft in texture with gooey caramelly dates throughout, and the sweet pecan maple sauce and rich ice cream are the perfect partners for them! If you are in the mood for something delicious and pumpkin flavored, definitely give these Vegan Maple Date Pumpkin Cakes a try!
Vegan Maple Date Pumpkin Cakes
Makes 4
Cake:
- 3/4 cup organic whole wheat pastry flour (or regular AP flour)
- 1/2 cup maple sugar, coconut sugar or brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp cloves
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4tsp sea salt
- 1/4 cup plus 2 Tbsp pureed pumpkin or squash
- 2 Tbsp avocado oil
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 1/4 cup + 1 Tbsp plant based milk
- 1 Tbsp apple cider vinegar
- 3/4 cup chopped soft, pitted medjool dates
- 1/4 cup pecan butter or almond butter
- 1/4 cup maple syrup (or a little more if needed)
- 1 tsp pure vanilla extract
- vegan ice cream for serving
Instructions:
- Preheat the oven to 350F degrees and position rack in center of oven.
- Oil 4 8 oz ramakins with nonstick spray.
- Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
- Fold in chocolate dates.
- Transfer cake batter to prepared ramakins and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 15-20 minutes. Remove from oven.
- Whisk together the pecan butter, vanilla and maple syrup. You want it a pour-able but still thick consistency. If it is too thick (since nut butters vary in consistency), add a little more maple syrup.
- Cool for 15 min before serving, serve warm with vegan ice cream, drizzled with the maple sauce.
Store any leftover cakes in the refrigerator for up to 1 week in a covered container.
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