Pumpkin Sheet Cake (gluten, dairy, & soy free)

Pumpkin Sheet Cake

I made this pumpkin sheet cake earlier in the week so my gluten-free son would have a treat while I was out of town for a couple of days.  You can’t tell from this picture, but I forgot to add the xanthan gum.  The first piece I took out of the pan fell apart on me, and I had to very carefully remove this piece for the picture.  Of course, it still tasted great, but it wasn’t something my son could pack in his lunch.  It was a good reminder of how important xanthan gum can be.

You’ll notice there’s no icing on the cake.  You could add a frosting of choice or make a glaze to drizzle over top.  A little powdered sugar, milk substitute, and maple syrup would go nicely with this.  We like it just the way it is, though.

Pumpkin Sheet Cake (gluten, dairy, & soy free)
Recipe type: Dessert
  • 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
  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.
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.

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  1. gfe--gluten free easily says

    Linda, you know this cake sounds wonderful to me … pumpkin lover that I am! I've never had pumpkin sheet cake before and now I'm wondering why the heck not? 😉

    Sometimes when I accidentally leave xanthan gum out, I get the surprise of the omission not making much difference. I love it when that happens because I like to exclude it when I can and many readers can't use xanthan gum. But other times, it's a major requirement. One teaspoon can make all the difference, too.

    Great recipe, Linda! That was a very nice treat to leave for your son. :-)


  2. Jen says

    Did you know that Earth Balance has soy free margarine now! It has a red label. I found it here in Oregon at the New Seasons market which is a natural and upscale grocery. Thanks for the recipe I think I found my birthday cake recipe for my almost 5 year old! :)

  3. Linda says

    Jen ~ Yes, I found the soy free Earth Balance in a tub, but I haven't found sticks. Have you? I usually save it for "buttering" bread or potatoes and use the Spectrum shortening for baking.

  4. hazel says

    Question: would something like bob’s red mill gluten free baking mix work just as well as using all those different flours?

    • says

      Hazel, a baking mix would probably work well, but l can’t guarantee it. Just remember that if the mix contains xanthan gum then you don’t need to add more of it.

  5. Tina says

    TO: Linda Etherton

    This recipe looks like it would be great, but in the directions you mention shortening, sugar and eggs, but they are not listed in the recipe itself. Can you update the recipe adding those ingredients and the amounts? I would like to try it for my grandchildren who have allergies to soy, gluten and daily.

    Thank you,

    • says

      I’m not sure how it happened, but three ingredients were left off the list. Thanks for letting me know. I’ve updated it. The missing ingredients were 3/4 cup shortening or butter, 1 3/4 cup packed brown sugar, and 2 large eggs.

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