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Gingerbread Pumpkin Sheet Cake with Brown Sugar Espresso Caramel Frosting- Vegan and Gluten Free

Heather Christo
  • 55 minutes
  • Serves 36

INGREDIENTS

2 cups

Pumpkin puree, unsweetened

1/2 cup

Coconut cream, unsweetened canned

1 cup

Coconut milk, unsweetened

1/4 cup

Molasses

2 tsp

Allspice

4 tsp

Baking powder

2 tsp

Baking soda

3 cups

Brown sugar

1

Brown sugar espresso caramel frosting

1 tbsp

Cinnamon

1/2 tsp

Cloves, ground

4 1/2 cups

Gluten free all-purpose flour

3 tsp

Kosher salt

2 tsp

Nutmeg

2 1/2 cups

Powdered sugar

1 tbsp

Xanthum gum

1 tbsp

Apple cider vinegar

2 tbsp

Coconut oil

1 cup

Vegetable oil

1/4 cup

Espresso or hot coffee, hot