Pumpkin Sheet Cake is as easy to make as it is to devour. The tang of the cream cheese plays off the warmth of pumpkin pie spice and gives the cake a cozy vibe.
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Dessert
Keyword: One bowl pumpkin sheet cake, Pumpkin sheet cake, Eggless pumpkin sheet cake, Pumpkin cake with cream cheese frosting,
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
3/4cupPumpkin puree
3/4cupRaw sugar
1/2cup Coconut milk
1tbspApple cider vinegar
1/2cupCoconut oil
1tspVanilla extract
2cupAll-purpose flour
1 3/4tspBaking powder
1/2 tspBaking soda
1/4tspSalt
2tspPumpkin pie spice
Cream Cheese Frosting
1/2cupCream cheese, room temperature
1/3cupIcing sugar
2-3tbspFresh orange juice
1/2tspPumpkin pie spice
1-2tbspOrange zest
Instructions
Preheat your oven to 180C. Butter a 9" square pan. You could also line it with parchment paper.
In a large bowl, combine the pumpkin puree, coconut oil, raw sugar, coconut milk, vinegar, and vanilla extract.
Sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Whisk well, until no white streaks remain.
Pour into the prepared pan and bake for 25-30 minutes, until a skewer inserted in the center comes out clean.
Turn the cake out on a cooling rack. Once its cooled completely, spread the frosting over the cake.
Decorate with walnuts. Sprinkle some cinnamon sugar and more orange zest.
Slice and enjoy!
Cream Cheese Frosting
Whisk together the cream cheese and icing sugar until smooth. Taste and adjust for sweetness. Thin with fresh orange juice, 1 Tbsp at a time until it has the consistency of soft whipped cream.Fold in the pumpkin pie spice and orange zest.