Gluten Free Pumpkin Sheet Cake
Soft and sumptuous gluten free pumpkin sheet cake topped with cream cheese frosting makes a festive fall dessert for any occasion!
Servings: 20 servings
Calories: 320kcal
Ingredients
Cake
- 2 cups oat flour (240 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 15-ounce can pure pumpkin puree
- 3 large eggs, room temperature
- 1 cup oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 tablespoons maple syrup, optional
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 8 tablespoons unsalted butter, at room temperature
- 4 cups confectioners’ sugar
Instructions
- Grease a 9x13 pan and line it with parchment paper.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.
- In a large bowl whisk together the pumpkin, eggs, oil, sugars, and maple syrup until combined. Add the dry ingredients and stir until completely combined, then whisk it for about 30 seconds.
- Spread the batter evenly in the prepared pan, using an offset spatula to smooth the top. Heat the oven to 350℉ and rest the batter while the oven heats. Bake the cake until set and a tester inserted in the center comes out clean, about 1 hour.
- Cool the cake completely in the pan, then cover it and place it in the fridge to chill while you make the frosting.
Make the Frosting
- In a large bowl or bowl of a stand mixer, use a hand mixer or stand mixer on low speed to cream the cream cheese, butter, and salt together until smooth, and creamy, about 3 minutes.
- Gradually sift in the confectioners’ sugar and mix on low until combined
Assemble
- Dollop the frosting over the bars and use an offset spatula to spread it evenly over the entire surface.* Bars will slice best if chilled; place the pan in the refrigerator for 1 hour before slicing. Slice the bars and serve. Bars will keep for several days stored in the refrigerator in an airtight container.
Notes
- Use room temperature ingredients: Bring ingredients to room temperature before using. This will help them seamlessly blend into the batter. This is especially important when making the cream cheese frosting - the cream cheese should be very soft so the finished frosting is beautifully smooth.
- To make vegan: Substitute three flax eggs for the eggs. Use your preferred vegan butter substitute and cream cheese substitute in the frosting.
- Swap gluten free flour: Easily use a gluten free all-purpose flour blend - try my homemade gluten free flour blend! - in place of the combination of oat and almond flours.
- Use pumpkin pie spice: Swap 2 ¼ teaspoons of pumpkin pie spice for the combination of spices in the batter if you have this spice blend handy.
- Add a sprinkle of spice: Sprinkle a bit of cinnamon - or ginger, cardamom, or pumpkin pie spice blend - over the top of the frosting for a decorative finish as is shown in the photos.
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 264mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 336IU | Vitamin C: 0.01mg | Calcium: 65mg | Iron: 1mg