The Gluten-Free Homemaker

I made this sheet cake earlier in the week so my gluten-free son would have a treat while I was out of town for a couple of days.  You can’t tell from this picture, but I forgot to add the xanthan gum.  The first piece I took out of the pan fell apart on me, and I had to very carefully remove this piece for the picture.  Of course, it still tasted great, but it wasn’t something my son could pack in his lunch.  It was a good reminder of how important xanthan gum can be. 

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*

Cream together the shortening and sugar for a couple of minutes until smooth.  Add the eggs and vanilla and beat for several minutes until fluffy.  Combine the dry ingredients (sorghum flour through ginger) and add alternately with the pumpkin.  Stir in the coconut and 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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Labels: cake, dessert recipes