Pumpkin Sheet Cake (Gluten Free)

Pumpkin rolls are all the rage this time of year. And while I love jumping on the pumpkin bandwagon, I am far too lazy to deal with the extra steps and effort required to make that cute little roll. My goal is to eat cremates topped pumpkin cake as quickly as possible with as little effort and mess.

Sheet cake takes care of all my requirements. It’s basically a dump and pour recipe. The method cutes the time and effort down by at least half, and since you line the sheet pan with parchment paper means other than the bowl and whisk there is no clean up. LOVE THAT!

Now I know there may be times when you desire a fancy rolled cake, and when that happens have fun. But considering that the taste and texture are exactly the same as the rolled version, and that the sheet cake feeds a ton of people, I choose this version nine times out of ten. Enjoy your holiday season everyone!

 DSC_0391

Ingredients

FOR CAKE:

3/4 cup brown rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon salt

4 large eggs

1 cup olive oil

1 cup granulated sugar

2/3 cup pure solid pack pumpkin

1 cup walnuts or pecans

FOR ICING:

1 pkg. (8 oz.)  cream cheese, softened

1 cup powdered sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 375° F.

Line a sheet pan with parchment paper. Place a sifter into a large mixing bowl, then combine flour, baking powder, baking soda, ginger, nutmeg, cinnamon, cloves and salt in the sifter and sift into the bowl.

In a smaller mixing bowl, beat eggs, sugar, oil and pumpkin together. Add to the flour mixture. Spread evenly into prepared pan. Sprinkle with 1/2 the nuts.

Bake cake for 20 to 30 minutes or until a tester or toothpick, comes out clean.

Cool on wire rack.

Whisk or mix together cream cheese, 1 cup powdered sugar and vanilla extract in a small bowl (I use the same bowl I used for the egg, sugar pumpkin mixture), until smooth. Spread cream cheese mixture over cake. Sprinkle with remaining nuts, if desired.

As you can see, it was thoroughly enjoyed

As you can see, it was thoroughly enjoyed

Up Next! - «

»



Leave a Reply

Your email address will not be published. Required fields are marked *