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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.
Prep Time 30 mins
Cook Time 50 mins
Servings 8


  • 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)


  • Preheat the oven to 175˚C. Grease and flour a bundt tin.
  • Place the dates in a bowl and add 1/2 cup of warm water. Set aside to soak.
  • In a mixing bowl, beat the eggs until light in colour, about 3-4 minutes.
  • Add the date syrup and coconut oil and beat for another 3-4 minutes.
  • Sift the flour, baking soda, baking powder, salt and spices into the mixing bowl.
  • Add the soaked dates with their liquid, walnuts and pumpkin and fold into the batter.
  • 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.
  •  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.
  • Remove from oven and allow to cool down before taking it out from the tin.

For cream cheese frosting:

  • Add cream cheese, maple syrup and food coloring (if using) into a mixing bowl.
  • Whisk until well combined (3-5 minutes).
  • Spread on top of the cake.