Pumpkin Spice Sheet Cake
Ingredients
- 1 stick/8 tablespoons unsalted butter, plus more for greasing (or use oil)
- 1 1/4 cup canned pumpkin puree
- 1/4 cup boiling water
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 scant teaspoon ground nutmeg
- 1/4 cup canned full-fat coconut milk
- 1 large egg, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- crumble topping:
- 3/4 cup rolled oats
- 3/4 cup cassava flour
- 1/4 cup avocado oil
- 2 tablespoons pumpkin puree
- 3 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
Preparation
Preheat oven to 350 degrees f and grease a 13x9x2 baking dish
Add butter to a small saucepan and heat to medium-low
Once melted, stir in pumpkin puree, boiling water, cinnamon, ginger and nutmeg
Whisk until creamy and set aside off of the stove
In a small mixing bowl, whisk together coconut milk, egg, apple cider vinegar and vanilla
In a separate larger mixing bowl, whisk together cassava flour, baking soda, sea salt
Add pumpkin mixture to dry mixture and stir to combine, then fold in coconut milk
Spread batter evenly in your baking dish
In a small mixing bowl (i use the same one i used for the coconut milk mixture), combine all crumble topping ingredients and stir to incorporate
Evenly spread over sheet cake
Bake cake 38 minutes, then cool 30 minutes before enjoying
It will hold together better the longer it cools