Private Selection Pure Extract Vanilla Description
Made with Madagascar vanilla beans for a rich, mellow & sweet flavor.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Vanilla bean extractives in water, sugar cane alcohol.
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Pumpkin Sheet Cake (Gluten-Free)
[vc_row][vc_column][vc_column_text]This pumpkin sheet cake brings all the best of fall baking—it’s moist and tender, warmly spiced and just sweet enough to feel like comfort in every bite. For a gluten- and dairy-free dessert, it still manages to taste downright decadent. The secret? A cloudlike frosting whipped from palm shortening that spreads like a dream. Every bite melts into cozy, pumpkin-perfection territory, with a sprinkle of crunchy pecans sealing the deal. Proof that pumpkin season is, in fact, cake season!
Pumpkin Sheet Cake (Gluten-Free)
Cake
- 1 cup pumpkin purée
- 1/2 cup raw honey
- 1/4 cup melted coconut oil (or avocado oil)
- 2 tsp. vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp. baking soda
- 1-1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger root
- 1/4 tsp. Redmond Real Salt
Frosting
- 1/2 cup palm shortening (or solid palm oil)
- 1 cup powdered monk fruit sweetener
- 1 tsp. vanilla extract
- 1-2 Tbsp. unsweetened almond milk (as needed for creaminess)
Topping
- 1/2 cup chopped Rich Nuts Sprouted Pecans
- Preheat oven to 350 degrees F. Line 9x13-inch sheet pan or baking dish with parchment paper.
- In large bowl, whisk together pumpkin purée, honey, melted oil, vanilla and eggs until smooth.
- Stir in almond flour, arrowroot, baking powder, baking soda, spices and salt. Mix until combined into thick, even batter.
- Pour batter evenly into prepared pan and smooth top. Bake 28-33 minutes, or until golden and toothpick inserted in center comes out clean. Cool completely before frosting.
- In medium bowl, beat palm shortening until creamy.
- Add powdered monk fruit and vanilla; mix until fluffy and smooth.
- Add almond milk, 1 tablespoon at a time, until creamy consistency is reached. Spread frosting evenly over cooled cake and sprinkle generously with chopped pecans. Sprinkle with extra cinnamon as desired.
Pick up the goods for this recipe (and everything else you love) at Vitacost.
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