Gingerbread Pumpkin Sheet Cake with Brown Sugar Espresso Caramel Frosting- Vegan and Gluten Free

• Vegan
• Gluten free

• Produce

  • 2 cups Pumpkin puree, unsweetened

• Canned Goods

  • 1/2 cup Coconut cream, unsweetened canned
  • 1 cup Coconut milk, unsweetened

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Allspice
  • 4 tsp Baking powder
  • 2 tsp Baking soda
  • 3 cups Brown sugar
  • 1 Brown sugar espresso caramel frosting
  • 1 tbsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 4 1/2 cups Gluten free all purpose flour
  • 3 tsp Kosher salt
  • 2 tsp Nutmeg
  • 2 1/2 cups Powdered sugar
  • 1 tbsp Xanthum gum

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil
  • 1 cup Vegetable oil

• Drinks

  • 1/4 cup Espresso or hot coffee, hot

Found on heatherchristo.com

Ingredients

• 1 cup unsweetened coconut milk (the kind in a carton that is refrigerated)
• 1 tablespoons apple cider vinegar
• 4 ½ cups gluten free all-purpose flour (I use bobs red mill)
• 2 cups brown sugar
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon xanthum gum
• 1 tablespoon cinnamon
• 2 teaspoons allspice
• 2 teaspoons nutmeg
• ½ teaspoon ground cloves
• 2 teaspoons kosher salt
• 2 cups unsweetened pumpkin puree
• 1 cup vegetable oil
• ¼ cup molasses
• Brown Sugar Espresso Caramel Frosting
• 1 cup brown sugar
• 2 tablespoons coconut oil
• ½ cup unsweetened canned coconut cream
• 1 teaspoon kosher salt
• 2 ½ cups powdered sugar
• ¼ cup hot espresso or hot coffee
• 1 cup unsweetened coconut milk (the kind in a carton that is refrigerated)
• 1 tablespoons apple cider vinegar
• 4 ½ cups gluten free all-purpose flour (I use bobs red mill)
• 2 cups brown sugar
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon xanthum gum
• 1 tablespoon cinnamon
• 2 teaspoons allspice
• 2 teaspoons nutmeg
• ½ teaspoon ground cloves
• 2 teaspoons kosher salt
• 2 cups unsweetened pumpkin puree
• 1 cup vegetable oil
• ¼ cup molasses
• Brown Sugar Espresso Caramel Frosting
• 1 cup brown sugar
• 2 tablespoons coconut oil
• ½ cup unsweetened canned coconut cream
• 1 teaspoon kosher salt
• 2 ½ cups powdered sugar
• ¼ cup hot espresso or hot coffee

Directions

• For the cake:
• Preheat the oven to 350 degrees. Prepare a rimmed sheetpan with a sheet of parchment paper and some baking spray.
• In a smaller bowl, combine the coconut milk and the apple cider vinegar. Set aside.
• In the bowl of a standing mixer fitted with a whisk and combine the dry ingredients. Add the pumpkin puree, vegetable oil, coconut milk mixture and molasses and mix really well until completely combined. Transfer the batter to the prepared sheetpan and spread evenly. Bake the cake for 30-35 minutes and then transfer to cool while you make the frosting.
• For the frosting:
• In a smaller saucepan combine the brown sugar, coconut cream, coconut oil and salt and bring to a boil. Boil for about 5 minutes and then pour into the bowl of a standing mixer fitted with a whisk. Let the caramel cool for 8-10 minutes. Add the powdered sugar and whisk. It should be dry and crumbly until you add the hot espresso and whisk on high- then it should turn into a thick smooth shiny caramel frosting. Spread the frosting over the cake while it is still warm, but then let the cake and frosting be completely cool before you slice it.
• For the cake:
• Preheat the oven to 350 degrees. Prepare a rimmed sheetpan with a sheet of parchment paper and some baking spray.
• In a smaller bowl, combine the coconut milk and the apple cider vinegar. Set aside.
• In the bowl of a standing mixer fitted with a whisk and combine the dry ingredients. Add the pumpkin puree, vegetable oil, coconut milk mixture and molasses and mix really well until completely combined. Transfer the batter to the prepared sheetpan and spread evenly. Bake the cake for 30-35 minutes and then transfer to cool while you make the frosting.
• For the frosting:
• In a smaller saucepan combine the brown sugar, coconut cream, coconut oil and salt and bring to a boil. Boil for about 5 minutes and then pour into the bowl of a standing mixer fitted with a whisk. Let the caramel cool for 8-10 minutes. Add the powdered sugar and whisk. It should be dry and crumbly until you add the hot espresso and whisk on high- then it should turn into a thick smooth shiny caramel frosting. Spread the frosting over the cake while it is still warm, but then let the cake and frosting be completely cool before you slice it.