Ingredients for Wheat Free Pumpkin Sheet Cake With Molasses Frosting
- 2 large eggs
- Canned Pumpkin
- Sugar
- Brown Sugar
- Canola Oil
- Oat Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Powdered Sugar
- ½ cup vegetable oil
- Molasses
- Rice Milk
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How to Make Wheat Free Pumpkin Sheet Cake With Molasses Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
- Cake:
- In a large mixing bowl, beat 2 large eggs until light and fluffy.
- Add 1 (15 ounce) can pumpkin puree, 1 ½ cups granulated sugar, ¾ cup brown sugar, and ½ cup vegetable oil. Beat until well combined.
- In a separate bowl, whisk together 2 cups gluten-free all-purpose flour blend, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Frosting:
- In a medium bowl, whisk together 1 cup molasses, ½ cup (1 stick) unsalted butter, softened, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
94g
Fat
5g
Carbs
10g
