An easy dessert to feed a crowd on Thanksgiving…this pumpkin sheet cake with chocolate frosting is gluten free and vegan, and so delicious!
What are your Thanksgiving plans? Staying home, hosting, going somewhere…what are you going to do?
If you’re hosting, one thing that may be on your mind is the dessert table. And if you are baking for those who have food allergies, you probably want to make sure that your desserts are not only delicious, but also free of common allergens.
Now, I know some of you probably are purists…you want pumpkin pie. I hear you. There are quite a few recipes for dairy free pumpkin pie out there…this one looks particularly good.
And some of you, (including my family!) insist on at least one apple pie. This tart is delicious with a yummy crumble topping.
But if you’re in the mood for cake instead of pie, or if you have any children who just aren’t pie fans, this cake may be just the recipe you’re looking for. It’s a gluten free and vegan pumpkin cake covered with chocolate frosting. Rich, delicious, dairy free, and allergy friendly chocolate buttercream frosting.
This pumpkin sheet cake can feed a crowd, and it can even be prepared the day before serving. Just store it in the refrigerator, then let it come to room temperature before serving. The pumpkin puree will keep this cake from drying out.
If you’re not crazy about pumpkin and chocolate together, you can easily top this with a simple vanilla frosting. Just leave out the cocoa powder and add a little more powdered sugar.
- 3 cups gluten free flour blend (I used King Arthur Gluten Free Multi-Purpose Flour Blend)*
- 1½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1½ teaspoon cinnamon
- ¾ teaspoon ginger
- ¾ cup organic cane sugar
- ¾ cup light brown sugar
- ⅔ cup organic canola oil
- 1⅛ cup pure pumpkin puree
- 1½ teaspoon vanilla extract
- ½ cup water
- 4 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- ½ cup vegan buttery spread
- 3-5 Tablespoons non-dairy milk
- Preheat the oven to 350 degrees.
- Place the gluten free flour blend, baking soda, baking powder, salt, spices, and sugar in a large mixing bowl. Whisk together.
- Make a well in the center of the dry ingredients and put the pumpkin puree, organic canola oil, vanilla extract, and water inside. Stir everything together until smooth.
- Pour the batter into a 9x13 pan and smooth out with the back of a spoon. Bake at 350 degrees for about 28 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cake cool completely, then make the frosting.
- Put the vegan buttery spread in a mixing bowl and beat until fluffy. Add the unsweetened cocoa powder and mix. Keep mixing, and alternate adding the sifted powdered sugar and the non-dairy milk until all the powdered sugar is gone and the frosting is a smooth, spreadable consistency.
- Frost the cooled cake, then store in the refrigerator if not serving the same day. This cake can be made up to one day ahead of time.
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