Gluten Free Chocolate Pumpkin Sheet Cake
 
 
Author:
Ingredients
Chocolate Pumpkin Sheet Cake:
  • 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1 1/2 cups apple sauce
  • 4 large eggs
  • 3 cups all-purpose gluten-free flour mix (see note)
  • 2 teaspoons xanthan gum
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup cocoa powder
  • 3/4 teaspoon salt
Cream Cheese Frosting:
  • 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)
Instructions
Chocolate Pumpkin Sheet Cake:
  1. In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
  2. In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
  3. Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12x17-inch baking pan.
  4. Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
  5. Top with cream cheese frosting, and chopped nuts if desired.
Cream Cheese Frosting:
  1. 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).
Notes
The all-purpose gluten free flour mix that I use 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.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/10/gluten-free-chocolate-pumpkin-sheet-cake.html