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As I write this, it’s the middle of August, and already everything on social media is fall this and fall that!! Truth be told, I’m ready for the recipes; I’m just not ready for the weather! That’s not even entirely true. I love fall weather, like really and truly. We’re so blessed to have warm, dry Fall Weather until the first week of November. After that, all bets are off, and it starts to get messy. Right now, I will happily take this 31-degree day and my house smelling like pumpkin cake; the two may not ordinarily go together, but I’m not mad. There are worse things!
Back in May, I was visiting my bestie for her birthday. I love cooking and baking for my people, so when I arrived and she had ripe bananas and dates on hand (it’s almost like she was asking me to bake something Teri-Ann branded!!), I knew exactly what I was going to make. Some of you might know my infamous Date Cake. That cake has made its way around the internet and has gone viral every single time I post it, and for good reason, because it’s probably the moistest cake I have ever created.
My bestie and I are both watching our sugar intake, but it was the woman’s birthday, so there HAD TO BE CAKE! I started rummaging through her cupboards and found almost everything. She was missing almond flour and oat flour, but what I did find was bread flour. Bread flour is not gluten-free, but it IS higher in protein, so that’s a total win. I modified the crap out of my original cake, and wouldn’t you know it, it was absolute perfection.
The texture, dare I say, was much more appealing than the og. If you are not gluten-sensitive, I strongly recommend getting some bread flour in your pantry. Bread flour typically contains about 12% to 14% protein, while all-purpose flour usually ranges from 9% to 12%. I love the sturdiness the flour gives, and I’ll use it much more going forward.
This is a healthy pumpkin cake, but please know that when I say healthy, I do not mean sad. I mean made with thoughtful ingredients, naturally sweetened and absolutely satisfying. Who doesn’t want to eat a cake that is socially acceptable for breakfast, snacking, or dessert without feeling like you have just launched yourself into a sugar spiral?! Thanks to the dates and banana, this recipe is also totally free of refined sugar! The other bonus is protein powder, and before you come for me – YOU CAN’T TASTE IT!
Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper, leaving some overhang so you can lift the cake out once it has cooled slightly.
Place the dates in hot water for about 15 minutes to soften. Once they are soft, drain them and remove the pits. I am saying this twice because date pits are no joke.
Add the soaked dates, ripe bananas, eggs, pumpkin puree, milk, vanilla, and olive oil to a blender. Blend until completely smooth. The mixture should look silky and fully combined. No chunks of date. No banana lumps. This is the cake base, and blending it well helps create a moist, even texture.
In a separate bowl, whisk together the bread flour, protein powder, baking powder, baking soda, pumpkin spice, and sea salt. Whisking the dry ingredients helps distribute the leavening and spices evenly, so you don’t get weird pockets of baking soda or spice.
Pour the wet mixture into the dry ingredients. Fold everything together with a spatula until no dry flour remains. Take your time, but do not overmix. We want everything incorporated, but we do not need to beat the batter into submission.
Scrape the batter into the prepared cake pan. Use an offset spatula or regular spatula to smooth the top. Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle the chopped walnuts evenly over the cake. They will toast slightly as the cake bakes, which makes them extra delicious.
Bake for 50 to 52 minutes, or until a toothpick or skewer inserted into the centre comes out clean. The cake should look set, the top should be lightly golden, and your kitchen should smell like fall has entered the chat.
Allow the cake to rest in the pan for 15 minutes. Then use the parchment overhang to transfer it to a wire rack to cool fully. Once cooled, transfer the cake to a cake stand or plate, slice, and enjoy.
Can I use this recipe to make pumpkin cupcakes? Yes, you can use this pumpkin cake recipe to make pumpkin cupcakes. Line a muffin tin with parchment liners or silicone liners, fill each cup about three-quarters full, and bake until the tops are set and a toothpick comes out clean. Start checking around 18 to 22 minutes, as cupcakes will bake much faster than a full cake.
Can I make this cake gluten free? This recipe was tested with bread flour, which is not gluten free. For a gluten-free version, try a high-quality gluten-free 1:1 flour blend, but the texture may differ. Bread flour gives this cake its sturdy, moist crumb.
Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour instead of bread flour. The cake will likely be a little softer and less sturdy, but still delicious.
Can I skip the protein powder? You can, but the texture may change slightly. If you omit the protein powder, replace it with a little extra flour so the batter has enough structure.
How should I store pumpkin cake? This cake keeps well at room temperature for a couple of days in an airtight container. To keep it longer, store it in the fridge.
Can I add chocolate chips? Of course, chocolate chips would be delicious here. Fold them into the batter before baking, or sprinkle some on top with the walnuts.
I would love to hear your experience! Leave a rating and review in the comments below, and then try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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