Wheat Free Pumpkin Sheet Cake with Molasses Frosting
Indulge in the cozy flavors of fall with this irresistible Wheat-Free Pumpkin Sheet Cake with Molasses Frosting. Packed with wholesome ingredients like almond flour, pumpkin puree, and warm spices, this gluten-free dessert is moist, tender, and perfectly spiced. The rich, velvety molasses frosting adds a touch of old-fashioned charm, while a sprinkling of toasted pumpkin seeds offers a delightful crunch. Easy to make in just under an hour, this 9x13-inch cake is ideal for gatherings, holiday feasts, or as a sweet treat to savor with your favorite cup of tea. Whether you're gluten-intolerant or simply seeking a unique twist on classic pumpkin desserts, this recipe will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.75 cup Coconut sugar
- 0.25 cup Maple syrup
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted and cooled
- 2 cups Almond flour
- 0.5 cup Tapioca starch
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Powdered sugar
- 3 tablespoons Molasses
- 1 tablespoon Milk (dairy or non-dairy)
- 0.25 cup Pumpkin seeds (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch sheet pan with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, eggs, vanilla extract, and melted coconut oil until smooth and well combined.
In a separate bowl, combine almond flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix to ensure a tender cake.
Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
While the cake cools, prepare the molasses frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the powdered sugar, mixing well after each addition, until the frosting is smooth and fluffy.
Beat in the molasses and milk, mixing until fully incorporated. The frosting should be smooth but spreadable. Add an extra teaspoon of milk if needed.
Once the cake has completely cooled, spread the molasses frosting evenly over the top.
Optional: Sprinkle pumpkin seeds over the frosting for garnish.
Slice into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 639.1 g | 232% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 472.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 769 mg | 59% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
