FOOD 20th December 2017

Pumpkin Sheet Cake


The holidays are here, and it’s time to have your full fat, carb-loaded cake, and eat it too. Did you know that gluten + carbs + fat = happiness (in some worlds).  So instead of guilt, feel joy. Instead of deprivation, enjoy your food – tis the season!

My pumpkin sheet cake will not only please your taste buds, but I challenge you to stick to one slice – it’s impossible :-). As a side note, I gave this to the trainers at my gym (irony) and one of them (who barely says a word btw), told me he couldn’t get over it. Then he asked me if I’m a professional baker………  LOL.   

Ingredients (20 servings)

Cake batter:

1/3 cup butter

2 cups all purpose flour

1tsp baking powder

1tsp baking soda

2tsp cinnamon

1tsp nutmeg

1/2 cup white sugar

2 large eggs

1tbsp coconut oil (preferable, but you can make without)

1.5 cups (15oz) pumpkin puree


4 ounces cream cheese, softened but cool

¼ cup butter

2 cups confectioners sugar

1tbsp maple syrup


Make it

  1. Preheat oven to 350F and line a 9×13-inch baking pan with parchment or wax paper
  2. Combine flour, baking powder, baking soda, cinnamon and nutmeg in a bowl
  3. In a blender, mix the sugar, coconut oil and butter until light and fluffy
  4. Add the eggs and blend for an additional 30 seconds
  5. Pour batter into a bowl, and add pumpkin puree, mixing with a baking spoon until well combined
  6. Combine the dry ingredients (step 2) to the batter and mix well with a baking spoon
  7. Pour the batter onto the pan, smoothing out the top with a spoon or spatula
  8. Bake for 30 minutes or until risen and fluffy (insert a knife or fork in center to test it comes out clean)
  9. Cool the cake for 30 minutes
  10. Frosting: Place the cream cheese and butter into a blender and mix until smooth and creamy (30-60 seconds)
  11. Add the confectioners sugar plus maple syrup, continuing to blend until whipped well enough to layer on cake (45-90 seconds)
  12. Using a spatula, spread the frosting generously over the cake, let it cool for 20 minutes, then cut into slices