Chocolate Sheet Cake (with pumpkin!)

Chocolate Sheet Cake (with pumpkin!)

One of our many favorite desserts is Pumpkin Bars (see my guest post/recipe here.)  I made the pumpkin bars the other day and wondered if I could make other types of bars/cake from the same basic recipe. I love the texture of the pumpkin bars, so I figured it was worth a try! This is the result of that experiment. I kept the same basic recipe (including the pumpkin!) and changed it to include cocoa and vanilla (and eliminated the pumpkin spices). And of course, no sheet cake is complete without frosting so I changed the frosting to be chocolate frosting! Enjoy!

Chocolate Sheet Cake

Cake Ingredients:
2/3 cup sifted coconut flour
1/4 cup cacao (or cocoa) powder
3/4 cup almond flour (or a combination of almond flour and arrowroot)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
7 eggs
3/4 cup honey
1 cup coconut oil (or 1/2 cup coconut oil and 1/2 cup applesauce)
1-15 oz. can pumpkin puree
1 tsp. apple cider vinegar

1. Preheat oven to 350 degrees. Grease a 10×15 bar pan.
2. Whisk together coconut flour, cacao (or cocoa) powder, almond flour, arrowroot (if using), baking soda and salt.
3. Add eggs, honey, coconut oil, applesauce (if using), pumpkin and apple cider vinegar. Mix well with an electric mixer.
4. Spread cake batter in greased bar pan. Bake at 350 degrees for 17-22 minutes or when a toothpick inserted comes out clean. Cool.

Frosting Ingredients:
1/3 cup butter, softened
1/3 cup coconut oil
1/4 cup honey
3 Tbsp. cacao (or cocoa)
1 tsp. vanilla

Frosting Directions:
1. Mix all of the frosting ingredients with a mixer until fluffy.
2. Spread on cooled cake and enjoy!

*Store in fridge.

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