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Thanks for the overwhelming number of responses.  

The list of responses that include recipes/links to sites are:
(All items are GF/DF. Using DF items for ones that seem to be dairy)

Pumpkin Bars (they are cake-like).

4 eggs
1 c oil
1 c sugar
15oz can pumpkin
2 c gf flour mix (I usually use mostly sorghum now, but Beth’s All Purpose worked well in the past)
1 ¼ tsp xanthan gum
2 ¼ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp ginger
½ tsp cloves
½ tsp nutmeg
2 Tbsp flaxseed meal (optional for nutrition, works without)

Whisk together dry ingredients.  Add wet and mix well.  Coat jelly roll pan with spray oil or grease, then spread batter.

Bake at 350 for 20 minutes or until toothpick comes out dry.

Cool, then use your favorite white frosting. (We use cream cheese frosting, but a dairy free white frosting should be good, too.)


Coconut Flour Orange Cake

Ingredients
6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
juice of 1/2 medium orange
Directions
Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.
Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet.
Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.
Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.Place the cake on a cooling rack.
After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.


Orange Coconut Oil Frosting (gfcf)
Recipe notes: Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.
Ingredients
1/2 cup coconut oil, melted in a glass bowl
9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey)
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
pinch of salt
Directions
Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough.

Thanks for the ideas.

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