Gluten Free Chocolate Pumpkin Sheet Cake

Alright, here with go with another Baking Beauties original recipe – Gluten Free Chocolate Pumpkin Sheet Cake. I tweaked, twisted & manipulated this recipe in my very own delicious creation. Sometimes it’s just fun to go with your instincts, and play in the kitchen (just be sure to have a pen & paper handy when you do that, and want to blog about it). 😉

This cake was moist, due to the pumpkin and apple sauce, had a nice subtle chocolate flavour, and you could still taste the cinnamon in the background. We really enjoyed it topped with a cream cheese frosting. You are more than welcome to sprinkle the top with nuts, but we didn’t, since we have a nut free school, and this way it could be sent in the lunch kits.

Gluten Free Chocolate Pumpkin Sheet Cake
Chocolate Pumpkin Sheet Cake:
  • 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1 1/2 cups apple sauce
  • 4 large eggs
  • 3 cups all-purpose gluten-free flour mix (see note)
  • 2 teaspoons xanthan gum
  • 3 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup cocoa powder
  • 3/4 teaspoon salt
Cream Cheese Frosting:
  • 8 oz. softened cream cheese
  • 1/2 cup softened butter or margarine
  • 2 tsp vanilla extract
  • 2 cups confectioners' sugar (icing sugar)
  • 1 cup chopped walnuts or pecans (optional)
Chocolate Pumpkin Sheet Cake:
  1. In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
  2. In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
  3. Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12x17-inch baking pan.
  4. Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
  5. Top with cream cheese frosting, and chopped nuts if desired.
Cream Cheese Frosting:
  1. In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners' sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).
The all-purpose gluten free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.



  1. Megan says

    I just made this for family that is visiting this week. First, they can't believe it is GF, and second, it is soooooo delicious! It truly is one of the best cakes I have ever made, GF or not. Thank you!!!

  2. Jeanine says

    yeah!! Megan, your words made me smile. :) So glad to hear that it's a hit with you guys too. Phew! I think I'll be making this recipe again this coming weekend, as I am to bring a dessert to our Thanksgiving gathering. Looking forward to it too. 😉

  3. Lara says

    I made this for thanksgiving dinner for my husband, but everyone loved it! thanks so much, it has been so hard to find foods for my husband, I have been able to sucessfully modify a lot of your recipes! :)

  4. Nancy Guppy, MHSc, RD says

    I tried this cake awhile ago and we all liked it so much I made it again for Thanksgiving (Canadian Thanksgiving is always second Monday in October). I doubled it and had enough batter to fill my spring form pan I usually make cheesecake in. I used a sour cream – cream cheese icing and a good sprinkle of chopped walnuts …..

  5. Jeanine says

    So glad to see that so many are enjoying it! It really is a delicious, moist cake. No GF taste or texture here! :)

  6. lisa says

    Just want to let you know how much my family loves this cake!! It has been my requested birthday cake for the past few years. Anyone who has tried it has loved it!! I love that it combines two of my favorite things, chocolate and pumpkin. Thanks and have a beautiful day. :)

  7. says

    Hi, looks good, but one problem I have. Yes, I’m gluten free and egg free and dairy free. Most gluten free recipes have one or both of the other two foods, so I still can’t have a nice dessert.

  8. Katie Inch says

    Can this cake be turned out, or must it stay in the pan due to its size? I’d like to make it for my son’s birthday on friday, but my pan is more of a roasting pan with taller sides (tho the dimensions match a jelly roll pan) so I was hoping to turn it out on a cake board to decorate. Thanks!

    • says

      I’d be a little leery about that, but I think if you lined your pan with parchment first, then refrigerated the cooled cake, it might work to turn it out, or gently lift it out. It is a fairly soft cake, so it may or may not work.

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