Wheat-Free Pumpkin Sheet Cake With Molasses Frosting

Total Time
Prep 15 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

The cake was great. We used a frosting I already had made up. The kids liked how light and fluffy it is.

razzintaz July 23, 2009

THIS CAKE IS INCREDIBLE!!! I'd give it a hundred stars if I could. I've made it 3 times within the past month since I've discovered it! One time I ran out of oat flour and ground some using old fashioned oat meal. PERFECTION! When making this in a 13 x 9 pan, increase oven time to 35 +/- minutes. Thank you so much, Allergy Queen for posting!!

Glori-B December 03, 2007