Pumpkin, Date and Walnut cake

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Here is a recipe for a delicious, moist, flavoursome and nutritious cake. What better way to nourish your body than by eating cake? It’s ideal!

Pumpkin is a wonderful vegetable. High in fibre and Vitamin C, it also contains beta-carotene which is important for healthy vision and skin. The honey and dates complement the pumpkin perfectly, enhancing its natural sweetness. Almond meal is already high in protein, and the ground linseed, sunflower seeds and chia seeds boost the omega 3 fatty acids, resulting in a powerful protein cake.

You can enjoy this cake for afternoon tea or dessert, in full knowledge that it contains only that which will build you up and bless you and yours.

No artificial sugar, no grains, and no dairy. Sweet, guilt-free indulgence.

Pumpkin, Date and Walnut cake

Ingredients

2.5C almond meal
1/2C LSC (ground linseed, sunflower seeds and chia seeds)
2T baking soda
1T mixed spice
1T cinnamon
1t nutmeg
Pinch sea salt
Zest of one orange

5T coconut oil
5T honey
2t vanilla
3 eggs

3C raw pumpkin, grated
3/4C chopped dried dates
3/4C walnut pieces

Pumpkin seeds and coconut flakes to garnish, if you so choose.

Method

– Preheat oven to 180 degrees Celsius and grease a 20cm spring-form cake tin.
– Combine dry ingredients in a large bowl.
– In a microwave or a pot on a low heat, gently melt coconut oil, honey and vanilla together. Remove from the heat. Add the eggs, and whisk to combine all wet ingredients.
– Add the wet ingredients to the dry. Combine.
– Lastly, mix in the pumpkin, dates, and walnuts.
– Pour batter into greased cake tin and bake for 40-50 minutes, or until a skewer comes out clean.

I topped my cake with cashew coconut icing and a sprinkling of coconut and pumpkin seeds. However, this cake is beautiful on its own and would be equally nice simply served with a dollop of tangy Greek yoghurt.

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