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.
Servings: 24 servings
Calories: 292kcal
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.
