Pumpkin Sheet Cake (gluten, dairy, & soy free)
Author: 
Recipe type: Dessert
 
Ingredients
  • ¾ cup shortening or butter (I use Spectrum organic shortening)
  • 1¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup canned pumpkin (or pumpkin puree)
  • 1 cup shredded coconut (I used sweetened)
  • ½ cup chopped toasted pecans
Instructions
  1. Cream together the shortening and sugar for a couple of minutes until smooth.
  2. Add the eggs and vanilla and beat for several minutes until fluffy.
  3. Combine the dry ingredients (sorghum flour through ginger) and add alternately with the pumpkin.
  4. Stir in the coconut and pecans.
  5. Spread in the bottom of a greased 11 x 15 inch jelly roll pan.
  6. Bake at 350° for 25 minutes or until a tester comes out clean.
  7. Cool before cutting.
Notes
Toasting nuts brings out their flavor. Before chopping, place them in a pan (I use a cake pan) and put in a 350° oven about 5 minutes. Be careful not to leave them too long as they will burn quickly.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/pumpkin-sheet-cake-gluten-dairy-soy/