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Pumpkin Pecan Cake


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Rate this recipe 4.5/5 (11 Votes)


  • 2 cups gluten-free oats
  • 1 cup raw pecan pieces
  • 2 Tbsp ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 tsp ground cloves
  • 3/4 cup pitted Medjool dates (12), soaked*
  • 1 15 oz can pure pumpkin
  • 1/4 cup pure maple syrup
  • 1 Tbsp coconut oil
  • 2 Tbsp almond milk
  • 1 tsp blackstrap molasses
  • 1 tsp pure vanilla extract
  • 1/2 cup raw pecan pieces
  • 2 Tbsp vegan butter spread (such as Earth Balance)
  • 2 Tbsp brown sugar
  • 1/2 cup roasted, unsalted pumpkin seeds


Servings 12
Adapted from


Step 1

1.Preheat oven to 350. Brush bottom and sides of 9x9 pan with a thin layer of coconut oil.
2.Pulse 1½ cups oats in food processor until finely ground; transfer to large bowl. Pulse 1 cup pecan pieces in food processor until coarsely ground; transfer to bowl with oats. Add remaining whole oats and dry ingredients to bowl and stir until well combined. Set aside.
3.Drain soaked dates and pulse in food processor until almost smooth. Add remaining wet ingredients to food processor and pulse until well combined.
4.Add wet ingredients to dry ingredients; stir until completely incorporated. Transfer mixture to prepared pan; spread to evenly distribute. Bake at 350 for 10 minutes.
5.Meanwhile, prepare crumb topping by pulsing pecans, butter and brown sugar in (clean) food processor just until very coarsely ground. Add pumpkin seeds and pulse just 2 or 3 times to combine (most of the seeds should remain whole).
6.Remove cake from oven. Evenly distribute crumb topping over top of cake. Return cake to oven and bake 15-20 minutes more, until crumb topping just begins to brown and toothpick inserted in middle comes out clean.
7.Allow to cool completely before cutting cake into 12 pieces.


*Dates should be soaked in warm water for about 10 minutes.

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