This time of year is all about the food! Honestly, I don’t think there is a single place I go that there isn’t some delicious holiday treat screaming at me, but I’m very careful about how much I let myself have. That isn’t to say that I miss out! Even I don’t have that much willpower. The key is to make it healthier!
Planning a party? Don’t fret over the dessert menu. This sheet cake recipe is meant to serve a hungry group of 30! Partying with a smaller group? That’s OK – this cake is so tasty, many guests will help themselves to seconds. Here’s a tip: if you opt for the sheet-pan-size and have leftovers, you can save them for an any-time treat, because this cake freezes and reheats well without ruining flavor or texture.
2-1/2 cups sprouted whole wheat flour
1-1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1-1/4 cups coconut sugar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened applesauce
1/2 cup unsulphured molasses
3 Tbsp. egg replacer
1 tsp. vanilla extract
1 cup unsweetened almond milk
2 cups chilled coconut cream (about 3 cans)
1 cup powdered sugar
Zest of 1 orange
- Preheat oven to 350 degrees F. Grease a 12×18-inch sheet pan with non-sticky spray or coconut oil.
- In medium bowl, combine flour, baking soda, baking powder and spices. Set aside.
- In large mixing bowl, mix coconut sugar and coconut oil with hand mixer on medium until combined.
- Add applesauce, molasses, egg replacer and vanilla to coconut mixture. Mix until smooth.
- Add half dry mixture to wet mixture and mix on low speed until well combined.
- Add milk and mix until well combined.
- Add remainder of dry ingredient to batter and mix until smooth and incorporated, scraping down sides of bowl as necessary. Do not over-mix.
- Pour batter into prepared pan, smooth out top. Bake for 14-18 minutes or until a toothpick comes out clean. Let cool for at least an hour before frosting.
- To make frosting, chill mixing bowl in fridge about 30 minutes prior to using.
- In chilled mixing bowl, add solid portion of chilled coconut cream and beat on high speed for 1-2 minutes or until fluffy. Add powdered sugar and orange zest. Beat on high until smooth.
- Spread frosting on top of cooled cake. Sprinkle with additional cinnamon.
Note: Refrigerate canned coconut cream for 8-12 hours prior to using. This encourages the separation of the cream and liquid. You’ll scoop out the solid cream from about 3 cans for this recipe. Use the liquid for smoothies!