Pumpkin season is coming to a close. Thankfully, canned pumpkin is available year round! Wink wink. This delicious gluten-free and dairy-free cake is super easy to make whether you’re an amateur baker or a seasoned professional. It requires ten to fifteen minutes of your time before you toss it in the oven and forget about it. Enjoy a slice of this sheet cake as is or add your favourite topping like cream cheese icing, coconut cream, or more shredded coconut.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN
Pumpkin Coconut Sheet Cake
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 to 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 45 minutes
Number of Servings: 12 pieces
2 cup (500 mL) gluten-free all-purpose flour
1 cup (250 mL) unsweetened shredded coconut
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
2 tsp (10 mL) pumpkin spice
¼ tsp (1 mL) cardamom (optional)
4 large eggs
½ cup (125 mL) brown sugar (preferably muscovado sugar)
¼ cup + 1 tbsp (75 mL) coconut sugar
½ cup (125 mL) avocado oil
¼ cup (60 mL) coconut milk
15 ounces (445 mL) pumpkin puree
In a large bowl, combine flour, coconut, baking powder, baking soda, pumpkin spice and cardamom. Set aside.
In a separate large bowl or stand mixer, beat together eggs, brown sugar and coconut sugar.
Pour oil, milk and pumpkin puree into egg mixture. Whisk together or mix over medium speed until combined.
Add the dry ingredient mixture into the pumpkin mixture. Mix over low speed until just combined.
Bake for 25 to 30 minutes until the centre is not jiggly and a knife comes out clean.
Let cool. Serve as is or add your favourite topping.
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