1/2tspbaking sodaoptional—use only if your flour blend doesn’t contain it
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.
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