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Pumpkin Date Cake

One of the easiest healthy food swaps you can do with your fall superfoods is to use pumpkin puree in baked goods. You can often use it in place of other moist ingredients like oil and eggs. When using pumpkin you are also adding fiber, vitamins A and C, plus potassium.
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Ingredients
  

  • 1  cup almond flour
  • 1 cup coconut flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/4 t. salt
  • 2 large eggs
  • Juice and zest of one orange
  • 1/2 C evaporated cane juice crystals
  • 1 cup pumpkin puree
  • 1 cup chopped dates
  • 1 1/2 t. vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 10 x 12 baking pan.
  • Mix together flours, baking soda, baking powder, salt and whisk to combine.
  • In a separate mixing bowl beat the eggs; add the orange juice and zest, cane juice crystals, pumpkin puree, dates, and vanilla. Beat well. Add the dry ingredients into the wet, and beat for two minutes.
  • Bake 30-35 minutes, until golden brown and done in the center.
    Note: This cake freezes well, can also be used to make snack loaves or muffins