Caramalized Pecan Pudding Cake
gluten free, vegetarian, & dairy free
  • 3tbsp extra-virgin olive oil or coconut oil
  • 2tbsp maple syrup or packed brown sugar
  • 1/2tsp vanilla extract
  • 1/2cup unsweetened almond milk
  • 1 1/2cups date puree, divided
  • 1/2cup chopped pecans, divided
  • 1/2tsp ground cinnamon
  • 1/4tsp salt
  • 1 1/4cups gluten-free flour blend
  • 1/2tsp baking sodaoptional—use only if your flour blend doesn’t contain it
  • 1cup boiling water
  1. In 8 inch cast iron skillet, combine oil, maple syrup, vanilla extract, almond milk, and 1/4 cup date puree. Whisk to blend.
  2. In large bowl, combine 1/4 cup pecans with cinnamon, salt, gluten-free flour blend, and baking soda (if needed).
  3. 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.
  4. 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