Wheat-free Pumpkin Sheet Cake With Molasses Frosting

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 4 eggs
• 15 ounces canned pumpkin
• 1 cup sugar
• 3/4 cup brown sugar
• 1 cup canola oil
• 2 cups oat flour (or a mixture of the two) or 2 cups barley flour (or a mixture of the two)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups powdered sugar
• 1 dash salt
• 1 tablespoon oil
• 1 tablespoon molasses
• 2 tablespoons rice milk or 2 tablespoons water

Recipe

• 1 cake:.
• 2 beat eggs in mixing bowl.
• 3 add in pumpkin, sugars and oil; beat well.
• 4 add in remaining ingredients and beat until incorporated.
• 5 spread into a greased 10x15 jelly roll pan.
• 6 bake at 350°f for 20-25 minute.
• 7 cool and then frost.
• 8 frosting:.
• 9 measure all of the ingredients into a medium sized bowl. stir well, until the frosting is smooth.
• 10 spread thinly over a cooled cake.