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!
CAKE gluten-free flour pumpkin pie spice coconut oil eggs coconut sugar pumpkin puree
FROSTING cream cheese unsalted butter powdered sugar vanilla extract pecans to decorate
Stir the dry ingredients into the wet ingredients. Use a mixer or whisk until fully combined. Batter will be thick.
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.