You’ll be dreaming of this molten Caramelized Pecan Pudding Cake with sweet cinnamon, dates, and vanilla long after your camping trip is over.
For this recipe, you can make your own date puree at home by soaking and then blending 1 cup whole dates with 2/3 cup water.
Caramalized Pecan Pudding Cake
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Ingredients
- 3 tbsp extra-virgin olive oil or coconut oil
- 2 tbsp maple syrup or packed brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1 1/2 cups date puree, divided
- 1/2 cup chopped pecans, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cups gluten-free flour blend
- 1/2 tsp baking soda optional—use only if your flour blend doesn’t contain it
- 1 cup boiling water
Instructions
- In 8 inch cast iron skillet, combine oil, maple syrup, vanilla extract, almond milk, and 1/4 cup date puree. Whisk to blend.
- In large bowl, combine 1/4 cup pecans with cinnamon, salt, gluten-free flour blend, and baking soda (if needed).
- Pour contents of skillet into flour mixture and stir just until combined. Scoop batter back into skillet and smooth out with spatula. Gently press to spread evenly.
- In small pot or heatproof bowl, combine remaining 1 1/4 cups date puree with boiling water. Pour mixture over cake in skillet. Don’t worry that it looks soupy. Place on grill grate over a medium flame and roast for 30 minutes, uncovered. Sprinkle with remaining 1/4 cup pecans and bake for 10 minutes longer. Serve warm.
Recipe Notes
Per serving: 218 calories; 2 g protein; 11 g total fat (1 g sat. fat); 30 g total carbohydrates (13 g sugars, 3 g fiber); 168 mg sodium
