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Gingerbread Pumpkin Sheet Cake with Brown Sugar Espresso Caramel Frosting- Vegan and Gluten Free
HEATHER CHRISTO21Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
36 SERVINGS
- 1 cup unsweetened coconut milk (the kind in a carton that is refrigerated)
- 1 Tbsp. apple cider vinegar
- 4 1/2 cups gluten free all purpose flour (I use bobs red mill)
- 2 cups brown sugar
- 4 tsp. baking powder
- 2 tsp. baking soda
- 1 Tbsp. xanthum gum
- 1 Tbsp. canela
- 2 tsp. allspice
- 2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 2 tsp. kosher salt
- 2 cups unsweetened pumpkin puree
- 1 cup vegetable oil
- 1/4 cup molasses
- 1 cup brown sugar
- 2 Tbsp. coconut oil
- 1/2 cup coconut cream (unsweetened canned)
- 1 tsp. kosher salt
- 2 1/2 cups powdered sugar
- 1/4 cup espresso coffee
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol |
| Sodium370mg15% |
| Potassium110mg3% |
| Protein0g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber<1g4% |
| Sugars22g |
| Vitamin A40% |
| Vitamin C2% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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