Wheat-Free Pumpkin Sheet Cake With Molasses Frosting
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
24
ingredients
-
Cake
- 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
-
Frosting
- 1 1⁄2 cups powdered sugar
- 1 dash salt
- 1 tablespoon oil
- 1 tablespoon molasses
- 2 tablespoons rice milk or 2 tablespoons water
directions
-
Cake:
- Beat eggs in mixing bowl.
- Add in pumpkin, sugars and oil; beat well.
- Add in remaining ingredients and beat until incorporated.
- Spread into a greased 10x15 jelly roll pan.
- Bake at 350°F for 20-25 minute.
- Cool and then frost.
-
Frosting:
- Measure all of the ingredients into a medium sized bowl. Stir well, until the frosting is smooth.
- Spread thinly over a cooled cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!!
RECIPE SUBMITTED BY
I am a student at the University of Chicago and over the last couple years have developed a number of allergies and sensitivities to food. One of my roommates is also experiencing similar problems, so this year we decided to go on an allergy rotation diet in hopes that by never eating one food family more than once every four days that our bodies will not develop any more sensitivities and that we might possibly be able to eat some of the things that are giving us problems now.