Wheat-Free Pumpkin Sheet Cake With Molasses Frosting |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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. Ingredients:
4 eggs |
15 ounces canned pumpkin |
1 cup sugar |
3/4 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 |
1/2 teaspoon salt |
1 1/2 cups powdered sugar |
1 dash salt |
1 tablespoon oil |
1 tablespoon molasses |
2 tablespoons rice milk or 2 tablespoons water |
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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