Wheat-Free Pumpkin Sheet Cake With Molasses Frosting

“This is one of the most addictive desserts that I have ever made. It's hard to believe things this good can be wheat, lactose, nut, and soy, free! It is perfect for an autumn day with a nice cup of tea or coffee.”
READY IN:
45mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  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 350°F for 20-25 minute.
  7. Cool and then frost.
  8. Frosting:.
  9. Measure all of the ingredients into a medium sized bowl. Stir well, until the frosting is smooth.
  10. Spread thinly over a cooled cake.

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