Pumpkin Sheet Cake with Chocolate Frosting (Vegan, Gluten Free

• Vegan
• Gluten free

• Produce

  • 3/4 tsp Ginger
  • 1 1/8 cup Pumpkin puree, pure

• Refrigerated

  • 3 tbsp Non-dairy milk

• Condiments

  • 1/2 cup Vegan buttery spread

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 3/4 cup Cane sugar, organic
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Cocoa powder, unsweetened
  • 3 cups Gluten-free flour blend
  • 1/4 tsp Nutmeg
  • 4 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Canola oil, organic

• Liquids

  • 1/2 cup Water

Found on theprettybee.com

Description

Ingredients

• 3 cups gluten free flour blend (I used King Arthur Gluten Free Multi-Purpose Flour Blend)*
• 1½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 1½ teaspoon cinnamon
• ¾ teaspoon ginger
• ¾ cup organic cane sugar
• ¾ cup light brown sugar
• ⅔ cup organic canola oil
• 1⅛ cup pure pumpkin puree
• 1½ teaspoon vanilla extract
• ½ cup water
• 4 cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder
• ½ cup vegan buttery spread
• 3-5 Tablespoons non-dairy milk

Directions

• Preheat the oven to 350 degrees.
• Place the gluten free flour blend, baking soda, baking powder, salt, spices, and sugar in a large mixing bowl. Whisk together.
• Make a well in the center of the dry ingredients and put the pumpkin puree, organic canola oil, vanilla extract, and water inside. Stir everything together until smooth.
• Pour the batter into a 9x13 pan and smooth out with the back of a spoon. Bake at 350 degrees for about 28 minutes, or until a toothpick inserted in the middle comes out clean.
• Let the cake cool completely, then make the frosting.
• Put the vegan buttery spread in a mixing bowl and beat until fluffy. Add the unsweetened cocoa powder and mix. Keep mixing, and alternate adding the sifted powdered sugar and the non-dairy milk until all the powdered sugar is gone and the frosting is a smooth, spreadable consistency.
• Frost the cooled cake, then store in the refrigerator if not serving the same day. This cake can be made up to one day ahead of time.