This cake was moist, due to the pumpkin and apple sauce, had a nice subtle chocolate flavour, and you could still taste the cinnamon in the background. We really enjoyed it topped with a cream cheese frosting. You are more than welcome to sprinkle the top with nuts, but we didn’t, since we have a nut free school, and this way it could be sent in the lunch kits.
Ingredients:
- 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups apple sauce
- 4 eggs
- 3 cups all-purpose gluten-free flour mix (see note)
- 2 tsp xanthan gum
- 3 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup cocoa powder
- 3/4 tsp salt
Directions:
- In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
- In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
- Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12×17-inch baking pan.
- Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
- Top with cream cheese frosting, and chopped nuts if desired.
NOTE: The all-purpose gluten free flour mix that I use is from Cybele Pascal , and is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Cream Cheese Frosting:
Ingredients:
- 8 oz. softened cream cheese
- 1/2 cup softened butter or margarine
- 2 tsp vanilla extract
- 2 cups confectioners’ sugar (icing sugar)
- 1 cup chopped walnuts or pecans (optional)
Directions
- In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners’ sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).
YUM! I just printed this recipe! Sunday brunch dessert…definitely! Thank you!
I just made this for family that is visiting this week. First, they can't believe it is GF, and second, it is soooooo delicious! It truly is one of the best cakes I have ever made, GF or not. Thank you!!!
yeah!! Megan, your words made me smile.
So glad to hear that it's a hit with you guys too. Phew! I think I'll be making this recipe again this coming weekend, as I am to bring a dessert to our Thanksgiving gathering. Looking forward to it too. 
Oh, pumpkin and chocolate, what a match! Sounds and looks delicious.
Hmmm – love the combination of flavors here. This sounds excellent.
I made this for thanksgiving dinner for my husband, but everyone loved it! thanks so much, it has been so hard to find foods for my husband, I have been able to sucessfully modify a lot of your recipes!
I tried this cake awhile ago and we all liked it so much I made it again for Thanksgiving (Canadian Thanksgiving is always second Monday in October). I doubled it and had enough batter to fill my spring form pan I usually make cheesecake in. I used a sour cream – cream cheese icing and a good sprinkle of chopped walnuts …..
So glad to see that so many are enjoying it! It really is a delicious, moist cake. No GF taste or texture here!
This sheet cake looks amazing! Especially with the cream cheese frosting
Love the flavor combination here. Looks sinfully delicious.