Preheat the oven to 350º F
Chop your dates and pecans, carefully removing the pit in each date.
In a large bowl, add the dry ingredients and whisk to blend.
Add the chopped dates to the dry ingredients. Toss to coat, breaking up any chunks of dates that stuck together. The flour is good to keep all of the sticky pieces from clumping together.
In a smaller bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients and add the pecans. Mix until the batter is just mixed. Try not to over mix the batter.
Spray coconut oil in a baking dish. Line the bottom of the round cake pan with parchment paper.
Spread the cake batter out in the cake pan. You can also use a loaf pan if you prefer.
Bake for 30 minutes until done. Insert a toothpick in the center of the cake to test doneness. If the toothpick comes back clean, the cake is done baking. If there is batter or crumbs on the toothpick, you will need to bake it a little longer.
Remove from the oven and cool on a cooling rack.