Pumpkin Sheet Cake
One-bowl pumpkin sheet cake that's light, spiced, and topped with creamy frosting. An easy fall dessert, as delicious as it is effortless!
Servings: 9 Servings
Calories: 373kcal
Ingredients
- 3/4 cup Pumpkin puree
- 3/4 cup Raw sugar
- 1/2 cup Coconut milk
- 1 tbsp Apple cider vinegar
- 1/2 cup Coconut oil
- 1 tsp Vanilla extract
- 2 cup All-purpose flour
- 1 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Pumpkin pie spice
Cream Cheese Frosting
- 1/2 cup Cream cheese, room temperature
- 1/3 cup Icing sugar
- 2-3 tbsp Fresh orange juice
- 1/2 tsp Pumpkin pie spice
- 1-2 tbsp Orange zest
Instructions
- Preheat your oven to 180 C / 350 F. 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.3/4 cup Pumpkin puree, 1/2 cup Coconut milk, 1 tbsp Apple cider vinegar, 1/2 cup Coconut oil, 1 tsp Vanilla extract
- Sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice.2 cup All-purpose flour, 1 3/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 2 tsp Pumpkin pie spice
- Whisk well, until no white streaks remain.
- Pour into the prepared pan and bake at 180 C / 350 F 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.1/2 cup Cream cheese, room temperature, 1/3 cup Icing sugar, 2-3 tbsp Fresh orange juice, 1/2 tsp Pumpkin pie spice, 1-2 tbsp Orange zest
Notes
- Canned pumpkin puree works very well in this recipe. Be sure it's pure pumpkin puree and not pumpkin pie filling.
- You can also make pumpkin purée at home. It's really easy! Just peel, seed, and dice your favorite pumpkin. Then steam and mash it into a smooth paste.
- Make sure the ingredients are at room temperature for a smoother batter and frosting.
- Don't overmix the batter. Just mix until the ingredients are combined well.
- Don't skip the orange zest! It adds a freshness and brightness to the flavor.
- Store the leftovers in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
- Measure your ingredients using a kitchen scale for better and consistent results.
Nutrition
Serving: 1 Serving | Calories: 373kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 252mg | Potassium: 137mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3407IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg