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Pumpkin Banana Cake (Dairy-Free)

Pumpkin Banana Cake (Dairy-Free)

A deliciously moist dairy-free pumpkin banana cake with a date caramel.
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Author Fiona Saluk

Ingredients

  • CAKE
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3 tbsp pumpkin pie spice
  • pinch of salt
  • 3/4 cup melted coconut oil
  • 3/4 cup sugar
  • 1 ripe banana mashed
  • 5 medjool dates chopped
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 oz can pumpkin 15
  • 1 cup almond milk
  • FROSTING
  • 1/3 c coconut oil shortening
  • 3/4 c powdered sugar
  • DATE CARAMEL
  • 1 c almond or coconut milk
  • 8 chopped medjool dates
  • pinch of salt

Instructions

  1. Preheat oven to 300°F. Using a non-stick spray of your choice, grease 3, 8-inch round cake pans.
  2. In a medium bowl, mix flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, mix coconut oil and sugar (recommend electric beaters), until well incorporated. Beat in the eggs one at a time, then stir in vanilla, banana and pumpkin, add in the chopped dates. Beat in the flour mixture alternately with the milk.
  4. Divide batter while pouring into the greased pans. Bake for 35-40 minutes, or until a knife in the center comes out clean.
  5. While the cakes cool, heat the ingredients for the date caramel in a small saucepan over low heat. Simmer and stir for 5-10 mintues until the dates lose their shape and the sauce starts to thicken. Remove from heat and let cool.
  6. Combine the shortening and sugar in a small bowl and mix until combined (frosting will be stiff). Spread on one of the cake layers Divide the date caramel up in half and spread on top of the other two of the layers.I used a little leftover date caramel on top of the regular frosting around the rim, this is optional!