PUMPKIN CAKE RECIPE

WHY YOU'LL LOVE THIS RECIPE

[{"selector":"#anim-c2e093e7-b766-445c-a353-98088cbe65a2","keyframes":{"transform":["scale(0)","scale(1)"]},"delay":101,"direction":"normal","duration":1100,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] This pumpkin spice cake recipe is that perfect balance of sweet and spice, and the cream cheese frosting is to die for! Not only is it delicious, it's also gluten-free! Learn more

KEY INGREDIENTS

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Whisk dry ingredients in a large bowl. Set aside. Then whisk coconut oil, eggs, coconut sugar, maple syrup, pumpkin puree, and vanilla extract.

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[{"selector":"#anim-cc37f58a-6b68-45c7-a04d-e529725904d0","keyframes":{"transform":["scale(0)","scale(1)"]},"delay":101,"direction":"normal","duration":1100,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] Stir the dry ingredients into the wet ingredients. Use a mixer or whisk until fully combined. Batter will be thick. Learn more

Spread batter into a sheet pan. Bake for 30-35 minutes at 350°F. Remove from the oven and allow to cool on a wire rack for around 45 minutes.

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Beat the cream cheese and add powdered sugar, vanilla and salt. Spread frosting on the sheet cake. Refrigerate for 30 minutes before serving.

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Top with pecans if desired. Use a sharp chef's knife to cut the sheet cake. Store leftovers in the refrigerator for about 5 days. Learn more

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PUMPKIN CAKE RECIPE

WHY YOU'LL LOVE THIS RECIPE

KEY INGREDIENTS

Whisk dry ingredients in a large bowl. Set aside. Then whisk coconut oil, eggs, coconut sugar, maple syrup, pumpkin puree, and vanilla extract.

INSTRUCTIONS

Spread batter into a sheet pan. Bake for 30-35 minutes at 350°F. Remove from the oven and allow to cool on a wire rack for around 45 minutes.

Beat the cream cheese and add powdered sugar, vanilla and salt. Spread frosting on the sheet cake. Refrigerate for 30 minutes before serving.

FROSTING

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