November 5, 2010
Pumpkin Sheet Cake (gluten, dairy, & soy free)
You’ll notice there’s no icing on the cake. You could add a frosting of choice or make a glaze to drizzle over top. A little powdered sugar, milk substitute, and maple syrup would go nicely with this. We like it just the way it is, though.
Gluten-Free Pumpkin Sheet Cake (also dairy & soy free)Preheat oven to 350°
- 3/4 c. Spectrum organic shortening (or butter (dairy) or Earth Balance sticks (soy))
- 1 3/4 c. packed brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 3/4 c. sorghum flour
- 1/2 c. millet flour
- 1/2 c. potato starch
- 1/4 c. tapioca starch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. xanthan gum
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1 c. canned pumpkin (or pumpkin puree)
- 1 c. shredded coconut (I used sweetened)
- 1/2 c. chopped toasted pecans*
Spread in the bottom of a greased 11 x 15 inch jelly roll pan. Bake at 350° for 25 minutes or until a tester comes out clean. Cool before cutting.
*Toasting nuts brings out their flavor. Before chopping, place them in a pan (I use a cake pan) and put in a 350° oven about 5 minutes. Be careful not to leave them too long as they will burn quickly.
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Sometimes when I accidentally leave xanthan gum out, I get the surprise of the omission not making much difference. I love it when that happens because I like to exclude it when I can and many readers can't use xanthan gum. But other times, it's a major requirement. One teaspoon can make all the difference, too.
Great recipe, Linda! That was a very nice treat to leave for your son. :-)
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