Printable Gluten-Free Texas Sheet Cake Recipe Card
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 slices
Calories: 283kcal
Ingredients
Cake:
- 240 grams Gluten free flour mix about 1 3/4 cups
- 400 grams granulated sugar about 2 cups
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy free sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup vegan butter
- 1 cup water
- 30 grams unsweetened cocoa powder
- 105 grams pecans toasted
Frosting:
- 1/2 cup vegan butter
- 1/3 cup almond milk
- 30 grams unsweetened cocoa powder
- 370 grams powdered sugar about 3 1/2 cups
- 1 teaspoon vanilla extract
Instructions
Make the cake:
- Preheat the oven to 350 °F, line a 12" × 18" sheet pan with parchment paper, and lightly spray it.
- Whisk together the gluten-free flour, sugar, baking soda, and salt in a large bowl.
- In another bowl, combine dairy-free sour cream, eggs, and vanilla; set aside.
- In a small saucepan, heat vegan butter, water, and cocoa over medium until melted (do not boil); remove from heat.
- Add sour cream mixture to dry ingredients; stir until thick.
- Add hot chocolate mixture gradually, stirring until smooth.
- Spread evenly in the pan and bake for 18–20 min. Remove and cool on a wire rack.
Make the frosting:
- Melt vegan butter with almond milk and cocoa in a saucepan over medium heat, stirring (do not boil).
- Remove from heat; sift in powdered sugar and whisk until combined.
- Add vanilla and pecans; whisk smooth.
- Pour warm frosting over warm cake and smooth to the edges. Cool for at least 30 min before serving.
Notes
- Toasting pecans enhances their flavor.
- If your gluten-free flour already contains xanthan gum, do not add more.
- Using regular butter or dairy sour cream instead of dairy-free alternatives will slightly change flavor and fat content.
- For room-temperature storage, cover the cake and keep for up to 3 days; refrigerate up to 5 days.
- Calories: ~283 kcal
- Total Fat: ~12 g
- Saturated Fat: ~7 g
- Carbohydrates: ~45 g
- Dietary Fiber: ~2 g
- Total Sugars: ~36 g
- Protein: ~2 g
- Sodium: ~206 mg
- Cholesterol: ~44 mg
- Potassium: ~57 mg
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 220mg | Potassium: 66mg | Fiber: 2g | Sugar: 33g | Vitamin A: 562IU | Vitamin C: 0.05mg | Calcium: 19mg | Iron: 1mg
