Take a break from pie, and make a delicious pumpkin sheet cake topped with a rich chocolate buttercream frosting. This recipe is easy to make ahead of time and is gluten free and vegan.
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 F for about 28-32 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 water until all the powdered sugar is gone and the frosting is a smooth, spreadable consistency.
Frost the cooled cake, then slice and serve. This cake can be made the day before you want to serve it.
Notes
My gluten free flour mix works very well in this recipe.If you don't need to be gluten free, you can use all-purpose flour.This cake can be made the night before you need to serve it. The pumpkin puree will keep it moist.If you prefer vanilla frosting, try my dairy free buttercream frosting on top of this cake.Store leftover cake in a pan covered with plastic wrap, or an airtight container. It will stay fresh for about 4 days.