Wheat Free Pumpkin Sheet Cake With Molasses Frosting Recipe

Indulge in this unbelievably delicious, allergy-friendly pumpkin sheet cake! Free of wheat, lactose, nuts, and soy, this moist and spiced cake is the perfect autumnal treat. The rich molasses frosting adds the perfect touch of sweetness. Enjoy with a warm cup of tea or coffee for the ultimate fall experience. This recipe is easy to follow and guaranteed to impress!

Prep Time 20 mins
Cook Time 45 mins
Calories 229.6 kcal
Protein 5g
Rating 4.5 (2 Reviews)
Wheat Free Pumpkin Sheet Cake With Molasses Frosting 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wheat Free Pumpkin Sheet Cake With Molasses Frosting

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How to Make Wheat Free Pumpkin Sheet Cake With Molasses Frosting

  1. Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
  2. Cake:
  3. In a large mixing bowl, beat 2 large eggs until light and fluffy.
  4. 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.
  5. 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.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool completely in the pan before frosting.
  10. Frosting:
  11. 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.
  12. Spread frosting evenly over the cooled cake.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

94g

Fat

5g

Carbs

10g

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