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
Directions:
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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Lori B
Sep 18, 2014 -
I love this cake! The only question I have is my frosting never turns out fluffy. It’s liquid. I still use it but chill the cake for a few hours then it hardens and thickens like Texas Sheet cake frosting. Any tips ?
Jennifer
Sep 18, 2014 -
When you make your frosting is your coconut oil at liquid or solid stage? Mine is solid but soft. If it’s liquid to start that might be your problem. Maybe try mixing until just incorporated too.
Jen
Jul 15, 2014 -
We loved this! My mom makes the traditional version for family gathering. Despite the two choices on July 4th, many people ate mine as well as that one. The pumpkin is a delicious and makes it very moist. Thank you! It’s wonderful because I can always have this as an option for my son.
Ellie
Oct 11, 2013 -
Is it best to melt the coconut oil or do you use it solid?
Jennifer
Oct 11, 2013 -
Melt it.
Heather Hill
Jun 10, 2013 -
This cake is beyond amazing!!!
karen gibson
Jun 10, 2013 -
I used all almond flour because I didn’t have coconut, used all 7 eggs and then used pureed sweet potatoes instead of pumpkin. It turned out great. Thanks.
karen gibson
Jun 10, 2013 -
I need to amend my comment. As the cake has sat for a few hrs, it is obvious that 7 eggs is too many. I’ll try again with the 4 that is recommended. Otherwise, the cake tastes great, it’s just a bit soggy.
Erik
Oct 1, 2014 -
Coconut flour is very absorbent, that’s why you need so many eggs. If you’re dropping the coconut flour you would reduce the eggs and increase the flour you’re replacing it with.
Marina
Nov 13, 2012 -
Wow! This recipe is amazing! I just tried it today, me and my husband enjoyed it very much! Thank you so much for sharing)
Cindy
Oct 8, 2012 -
I made this recently and the hubby loved it! Thanks for sharing. I especially look forward to your Christmas recipes. 🙂
Kaeli
Sep 21, 2012 -
I’m allergic to almonds. Is there something healthy I could use in place of the almond flour?
Jennifer
Sep 22, 2012 -
You can try using arrowroot in place of the almond flour. I think it should work fine in this recipe. Hope that helps!
Ann Chieto
Sep 20, 2012 -
Hi if you have egg allergy what can you use Thx
Beth
Sep 16, 2012 -
Just wanted to let you know that I made this cake for Sunday dinner and it was delicious! This is know my new go to recipe. I didn’t store it in the fridge because my pan wouldn’t fit (oops!) and it is still great! Best grain free thing I’ve made. Thank you!
Jennifer
Sep 20, 2012 -
Yay! I’m glad you liked it!
~Kate F.
Sep 9, 2012 -
Yum! I cannot wait to make these tomorrow. Love getting as much coconut oil in my diet as possible. 😉
Joan
Sep 9, 2012 -
Is there another flour that I can use instead of coconut flour? I can’t use coconut flour. I am really happy to have found your website since I’n trying to eat properly.I can’t use sucrose in any form because it gives me panic attacks. I can use honey and maple syrup only.
Thanks
Joan
Jennifer
Sep 11, 2012 -
Well, you can try substituting 2/3 cup almond flour for the 2/3 cup coconut flour and reduce the eggs to probably four. I am not sure how it will turn out though!
Natalie McAvoy
Sep 9, 2012 -
I noticed you mentioned applesauce in the directions, but not in the ingredients. Is that supposed to be instead of pumpkin or in combination? How much?
Can’t wait to make this. My daughter and I are both chocoholics.
Jennifer
Sep 9, 2012 -
Oh my! I am so sorry! I will fix that 🙂
Jennifer
Sep 9, 2012 -
Oh-that is because I mentioned in the ingredients that if you don’t want to use a full cup of coconut oil, you can use 1/2 cup coconut oil and 1/2 cup applesauce…hope that makes sense 🙂
Karen Pinco
Sep 8, 2012 -
This sounds wonderful! And I have all the ingredients, just not the occasion.
But I don’t have a sheet cake pan. Do you think this would work in a 9×13 pan?
Jennifer
Sep 9, 2012 -
You could sure try it! It will take longer to cook but I would not know how much longer. You could also try splitting it between an 8×8 pan and a 9×9 pan or 2 9×9 pans. Good luck!
Debbie
Sep 8, 2012 -
Oh my word. This might have to be the first thing I make as soon as I finish this 21-Day Sugar Detox.