Everyone loves pumpkin recipes in the fall! (Except people who don’t. I’ve heard you exist.) So, I am excited to share the best pumpkin recipe ever.
This Chocolate Sheet Cake Recipe has pumpkin, but it doesn’t taste like pumpkin; plus, it has other healthier substitute ingredients (i.e. no white sugar or flour), making it guilt free. (Please follow that ^ link to view the recipe. I am linking to the author’s original post, so as not to steal her brilliant content.)
I cannot tell you how much everyone in my family loves this recipe. I even feed it to our son Rawley without hesitating, since it isn’t loaded with sugar. And, despite its healthy factor, my brother-in-law Ross said “it is probably the best sheet cake I’ve ever had.”
Sharing this recipe with you is my gift this fall season. (You’re welcome.) And thank you to the Unrefined Kitchen for first sharing it with the world!
1) I have made this both with and without applesauce as the recipe suggests; I think the versions taste the same, so I will continue making it with applesauce, making it even more nutritious for Rawls.
3) Coconut oil is generally in a slid state when purchased and in your pantry, so gently melt it first before adding it to this recipe. I use our butter warmer to melt it.
4) We all agree that for some reason, the cake tastes even better the second day, after being chilled in the fridge. (Which is where you should store it.)