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Caramalized Pecan Pudding Cake

gluten free, vegetarian, & dairy free
Servings 8

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.

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