Wheat-Free Pumpkin Sheet Cake With Molasses Frosting Recipe

Name: Wheat-Free Pumpkin Sheet Cake With Molasses Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 15 ounces canned pumpkin; 1 cup sugar; ¾ cup brown sugar; 1 cup canola oil; 2 cups oat flour (or a mixture of the two) or 2 cups barley flour (or a mixture of the two); 1 tablespoon baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon nutmeg; ½ teaspoon salt; 1 ½ cups powdered sugar; 1 dash salt; 1 tablespoon oil; 1 tablespoon molasses; 2 tablespoons rice milk or 2 tablespoons water

Servings: persons

4 eggs
15 ounces canned pumpkin
1 cup sugar
¾ cup brown sugar
1 cup canola oil
2 cups oat flour (or a mixture of the two) or 2 cups barley flour (or a mixture of the two)
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
1 ½ cups powdered sugar
1 dash salt
1 tablespoon oil
1 tablespoon molasses
2 tablespoons rice milk or 2 tablespoons water

1
Cake:.
2
Beat eggs in mixing bowl.
3
Add in pumpkin, sugars and oil; beat well.
4
Add in remaining ingredients and beat until incorporated.
5
Spread into a greased 10x15 jelly roll pan.
6
Bake at 350F for 20-25 minute.
7
Cool and then frost.
8
Frosting:.
9
Measure all of the ingredients into a medium sized bowl.
10
Stir well, until the frosting is smooth.
11
Spread thinly over a cooled cake.

1486

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 eggs, 15 ounces canned pumpkin, 1 cup sugar, ¾ cup brown sugar, and more.

Yes, Wheat-Free Pumpkin Sheet Cake With Molasses Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wheat-Free Pumpkin Sheet Cake With Molasses Frosting

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