Pumpkin Date Cake
Combining the goodness of yellow pumpkin and dates in this eggless pumpkin date cake is perfect for kids’ lunchbox or a tea time guilt-free treat.
Servings
6serving
Cook Time
60minutes
Servings
6serving
Cook Time
60minutes
Ingredients
Sift the following together:
Instructions
  1. Pressure cook the pumpkin cubes with the soaked dates with 1/4 cup water. Squeeze out the seeds from the cooked dates (if using dates with seeds). In a mixer jar, puree the pumpkin and dates. You’ll get roughly 1 cup of thick puree.
  2. Preheat the oven at 180 Celsius.
  3. Mix the pumpkin date puree, oil, sugar, vinegar, yogurt, milk and vanilla extract in a bowl. Whisk well with a hand whisk or electric whisk until you get a smooth mixture.
  4. Gently mix the sifted dry ingredients into the wet mixture. Pour into a well oiled 8″ square tin, or line a muffin tin with paper cups and fill up to 3/4th (makes 12 muffins).
  5. Bake at 180 Celsius until a tester comes clean; 30-40 minutes for cake and around 16-20 minutes for muffins.
Recipe Notes

Note:

Optional : Some chopped dried fruits or nuts, I used some chopped dried fruits soaked in juice (1/4 cup)

Cool on a rack and cut into slices. Serve with coffee or tea. Great when served for a kiddies’ party too.