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5
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Fudgy Gluten Free Texas Sheet Cake (Dairy Free)
If you need a cake to feed a crowd, reach for this amazing gluten free Texas sheet cake! It's incredibly fudgy with a deeply rich, chocolate flavor. Plus it's dairy free and stores very well.
Prep Time
35
minutes
mins
Cook Time
20
minutes
mins
Cooling time
30
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
servings
Calories:
292
kcal
Author:
Christine
Ingredients
Cake:
240
grams
King Arthur Measure for Measure gluten free flour mix
about 1 ¾ cups
400
grams
granulated sugar
about 2 cups
1
teaspoon
baking soda
½
teaspoon
salt
½
cup
dairy free sour cream
2
eggs
1
teaspoon
pure vanilla extract
1
cup
vegan butter
1
cup
water
30
grams
unsweetened cocoa powder
not Dutch processed
105
grams
pecans
toasted
Frosting:
½
cup
vegan butter
⅓
cup
almond milk
30
grams
unsweetened cocoa powder
not Dutch processed
370
grams
powdered sugar
about 3 ½ cups
1
teaspoon
vanilla extract
Instructions
For the cake:
In a large bowl, whisk together the gluten free flour mix, sugar, baking soda and salt. Set aside.
In a small bowl, add the sour cream, eggs and vanilla extract. Mix until combined. Set aside.
In a small saucepan, add the butter, water and cocoa. While stirring, heat to medium heat until melted. Be careful not to boil. Set aside.
Into the large bowl of flour mixture, add the sour cream mixture and stir until well combined. Mixture will be thick.
Add a large soup ladle full of the chocolate mixture to the batter and stir until completely mixed in.
Continue adding soup ladles of batter, stirring the chocolate mixture into the thick batter.
Batter will become thin.
Preheat oven to 350F. Place sheet of parchment paper on a 12"x18" sheet pan. Spray the paper with cooking spray.
Scrape batter into the pan and smooth to the edges.
Bake for 18-20 minutes. Remove from the oven and place on a wire rack. Immediately start the frosting.
For the frosting:
In a medium saucepan, melt the butter, milk and cocoa powder over medium heat. Stir the mixture constantly and do not let it boil.
Remove the frosting from the heat and sift in 1 cup of the powdered sugar. Stir until completely mixed.
Sift in another cup and whisk again.
Sift in the final cup and a half of powdered sugar and whisk until combined. Add vanilla extract and the pecans.
Immediately pour frosting onto warm cake, smoothing it to the edges.
Let the cake cool for 30 minutes or longer and serve.
Notes
Other gluten free flour blends may work, but they have not been tested.
This recipe has not been tested with a sugar substitute.
Regular sour cream may be used.
JUST egg works well as an egg substitute.
The vegan butter may be substituted with regular butter.
Toast the pecans for the best flavor - add pecans to a microwave safe plate and microwave in 30 second increments, checking them often.
The almond milk may be substituted with oat or coconut milk.
Sift the powdered sugar directly into the saucepan for less mess.
Store leftover cake covered in the refrigerator for up to 4 days.
Make the frosting right after removing the cake from the oven.
Spread the frosting carefully otherwise the cake may tear.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
42
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
14
mg
|
Sodium:
220
mg
|
Potassium:
66
mg
|
Fiber:
2
g
|
Sugar:
33
g
|
Vitamin A:
562
IU
|
Vitamin C:
0.05
mg
|
Calcium:
19
mg
|
Iron:
1
mg