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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.
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Cook Time 1 hour
Total Time 1 hour
Servings: 6 serving
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups yellow pumpkin cubes
  • 10 dates soaked in water overnight
  • 1/4 cup vegetable oil
  • 1/3 cup brown sugar
  • 2 tbsps yogurt
  • 1 tbsp vinegar
  • 1/4 cup milk
  • 1 tsp vanilla extract
Sift the following together:
  • 1.5 cups Plain flour (or 1 cup plain flour & 1/2 cups whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder

Method
 

  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.

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.