Pumpkin Sheet Cake (Gluten-Free)
Prep Time
20 mins
Cook Time
33 mins
Total Time
53 mins
Servings: 16 slices
Calories: 203 kcal
Ingredients
Cake
- 1 cup pumpkin purée
- 1/2 cup raw honey
- 1/4 cup melted coconut oil or avocado oil
- 2 tsp. vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp. baking soda
- 1-1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger root
- 1/4 tsp. Redmond Real Salt
Frosting
- 1/2 cup palm shortening or solid palm oil
- 1 cup powdered monk fruit sweetener
- 1 tsp. vanilla extract
- 1-2 Tbsp. unsweetened almond milk as needed for creaminess
Topping
Instructions
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Preheat oven to 350 degrees F. Line 9x13-inch sheet pan or baking dish with parchment paper.
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In large bowl, whisk together pumpkin purée, honey, melted oil, vanilla and eggs until smooth.
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Stir in almond flour, arrowroot, baking powder, baking soda, spices and salt. Mix until combined into thick, even batter.
-
Pour batter evenly into prepared pan and smooth top. Bake 28-33 minutes, or until golden and toothpick inserted in center comes out clean. Cool completely before frosting.
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In medium bowl, beat palm shortening until creamy.
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Add powdered monk fruit and vanilla; mix until fluffy and smooth.
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Add almond milk, 1 tablespoon at a time, until creamy consistency is reached. Spread frosting evenly over cooled cake and sprinkle generously with chopped pecans. Sprinkle with extra cinnamon as desired.
Recipe Notes
Pick up the goods for this recipe (and everything else you love) at Vitacost.
Nutrition Facts
Pumpkin Sheet Cake (Gluten-Free)
Amount Per Serving
Calories 203
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 20mg7%
Sodium 125mg5%
Potassium 62mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 2416IU48%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.