Wheat-Free Pumpkin Sheet Cake With Molasses Frosting

AllergyQueen's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 24

Cake

• 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

Frosting

• 1 ½ 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.

Reviews

[razzintaz]

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

[Glori-B]

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!!