Two Cups Flour

Pumpkin Cake
0 Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan with butter and flour. Line the bottom of the pan with parchment paper.
1 In a large mixing bowl, add the all purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Mix together using a wire hand whisk to evenly disperse all the ingredients. Set aside.
2 Using a separate medium sized mixing bowl, hand whisk together the sunflower oil, crème fraîche, brown sugar, granulated sugar, eggs, vanilla, and pumpkin until combined.
3 Pour the wet ingredients into the dry ingredients and use an electric hand mixer on medium low until a thick batter is formed. You can also mix by hand with a wire whisk until all the flour streaks are gone.
4 Add in the chopped dates and mix once to disperse them throughout the batter.
5 Scrape the batter into the prepared baking pan with a rubber spatula. Then, gently spread the batter in an even layer across the bottom of the pan with a spatula.
6 Transfer the pan to the middle rack of the oven and bake for 33-35 minutes. Baking times vary depending on your oven, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7 Remove the pan from the oven and place on a wire rack to cool completely. This may take up to an hour. If you’re in a hurry, after 30 minutes you can place the pan in the fridge to help speed up the cooling process.
8 While the cake is cooling, make your chocolate buttercream frosting.
11 Spread chocolate buttercream across the top of the cake and sprinkle with flaky sea salt.
Slice Cake
12 For 12 pieces of cake, cut the cake in half on the short side. Then, cut each half into half. From there, cut the cake into thirds from the long side
13 For smaller servings, just cut the 12 cake pieces in half for 24 pieces as you serve.