This pumpkin sheet cake brings all the best of fall baking—it’s moist and tender, warmly spiced and just sweet enough to feel like comfort in every bite. For a gluten- and dairy-free dessert, it still manages to taste downright decadent. The secret? A cloudlike frosting whipped from palm shortening that spreads like a dream. Every bite melts into cozy, pumpkin-perfection territory, with a sprinkle of crunchy pecans sealing the deal. Proof that pumpkin season is, in fact, cake season!
Pumpkin Sheet Cake (Gluten-Free)
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
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
- 1/2 cup chopped Rich Nuts Sprouted Pecans
Instructions
-
Preheat oven to 350 degrees F. Line 9×13-inch sheet pan or baking dish with parchment paper.
-
In large bowl, whisk together pumpkin purée, honey, melted oil, vanilla and eggs until smooth.
-
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.
-
In medium bowl, beat palm shortening until creamy.
-
Add powdered monk fruit and vanilla; mix until fluffy and smooth.
-
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.
Notes
Nutrition
Featured Products
The post Pumpkin Sheet Cake (Gluten-Free) first appeared on The Upside by Vitacost.com.