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Pumpkin cake

Made with whole wheat flour, sweetened with dates, having crunch from the walnuts and the flavor of pumpkin with a hint of orange. The cream cheese frosting with maple syrup rounds it up perfectly.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1/2 cup chopped dates
  • 4 eggs
  • 1/4 cup date syrup (bought from dm-dattelsirup)
  • 1/2 cup coconut oil (bought from dm)
  • 2 cups whole wheat flour (weizenmehl vollkorn)
  • 2 tsp baking powder (Backpulver)
  • 1 tsp baking soda (kaiser natron)
  • 1 pinch salt
  • 1.5 tsp cinnamon powder (Zimt)
  • 1/2 tsp nutmeg powder (Muskatnuss)
  • 1/2 cup chopped walnuts
  • 2 cups raw grated pumpkin (Red kuri or hokkaido)
  • 1 tsp orange zest
  • juice of 1 orange
For cream cheese frosting
  • 1 cup cream cheese
  • 1/4 cup maple syrup
  • few drops of orange food coloring (optional)

Method
 

  1. Preheat the oven to 175˚C. Grease and flour a bundt tin.
  2. Place the dates in a bowl and add 1/2 cup of warm water. Set aside to soak.
  3. In a mixing bowl, beat the eggs until light in colour, about 3-4 minutes.
  4. Add the date syrup and coconut oil and beat for another 3-4 minutes.
  5. Sift the flour, baking soda, baking powder, salt and spices into the mixing bowl.
  6. Add the soaked dates with their liquid, walnuts and pumpkin and fold into the batter.
  7. Grate the orange zest, then cut the orange in half and squeeze the juice through a sieve into the batter. Fold in to mix evenly.
  8.  Pour the batter into the prepared bundt tin and bake until a skewer inserted into the centre of the cake comes out clean. It will take 45 – 50 minutes on 175˚C.
  9. Remove from oven and allow to cool down before taking it out from the tin.
For cream cheese frosting:
  1. Add cream cheese, maple syrup and food coloring (if using) into a mixing bowl.
  2. Whisk until well combined (3-5 minutes).
  3. Spread on top of the cake.