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This easy-to-make gluten-free Texas sheet cake will become a family favorite if it isn’t already. Tender moist chocolate cake with a classic chocolate frosting. It’s easy to mix together and bake and then make the frosting while it’s baking so you can pour it over the cake when it comes out of the oven.
Ingredients for Gluten-Free Texas Sheet Cake:
Cake:
2 cups gluten-free flour mix – (My favorites to use are Pamela’s Artisan Blend or Better Batter Gluten-Free Flour Mix)
2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup almond or cashew milk
1 tablespoon apple cider vinegar
1/2 cup coconut oil
4 tablespoons cocoa powder
1 cup water
1/2 cup dairy-free buttery spread, Smart Balance or Earth Balance
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Icing:
1/3 cup almond or cashew milk
4 tablespoons cocoa powder
1/2 cup buttery spread – Smart Balance Buttery Spread or Earth Balance
3 1/2 cups powdered sugar
1 teaspoon vanilla
Tips for Making Gluten-Free Texas Sheet Cake:
Pan size: I use a jelly roll pan that’s sized 10 x 15 inches. This size is important. Any bigger it’s going to be super flat and smaller and it’s just going to be too thick. But if you do go smaller with like a 9 x 13-inch pan then you will need to increase your baking time.
Gluten-free flour blend: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Icing: Once you have the cake baking about 10 minutes into the bake time you should begin making the icing. You’ll be pouring the icing on the cake while both the icing and the cake are hot. So once the cake is done you want the icing to be ready to pour.
Storing: You can leave this cake on the counter covered for 3 days. Refrigerate for longer storage. This can be frozen for up to 2 months. You can place toothpicks along the edges of the cake and then cover them with aluminum foil or plastic wrap to keep the icing from getting stuck on the foil.
More Gluten-Free Desserts You’ll Love:
Easy Peach Cobbler
Pear Pie with Streusel Topping
The Best Chocolate Chip Cookies
Soft Molasses Cookies
Easy Bread Pudding
Gluten-Free Texas Sheet Cake (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: Oven
Description
So moist and delicious this cake can feed a crowd!
Ingredients
Cake:
2 cups gluten-free flour mix – (I use Better Batter Gluten-Free Flour Mix)
2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup almond or cashew milk
1 tablespoon apple cider vinegar
1/2 cup coconut oil
4 tablespoons cocoa powder
1 cup water
1/2 cup Smart Balance Buttery Spread or Earth Balance
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Icing:
1/3 cup almond or cashew milk
4 tablespoons cocoa powder
1/2 cup buttery spread – Smart Balance Buttery Spread or Earth Balance
3 1/2 cups powdered sugar*
1 teaspoon vanilla
Instructions
Cake:
Preheat oven to 350°. Have a 10 x 15-inch jelly roll pan out and ready. No need to grease or line.
In a large bowl mix together the sugar, flour, salt, and cinnamon. Set aside.
Mix the almond milk and apple cider vinegar together and set side. (This is creating an mock buttermilk)
Place the coconut oil, cocoa powder, water, and Smart Balance in a medium pan and bring to a boil, stirring frequently. Pour this over the flour mixture and mix well.
Add in almond milk mixture, beaten eggs, vanilla, and baking soda.
Pour cake batter into the pan and lightly smooth out the batter to the edges with a spatula.
Bake for 25 minutes.
10 minutes into the baking time begin preparing the icing.
Icing:
Bring almond milk, cocoa powder, and Smart Balance to a boil, stirring frequently.
Mix in the powdered sugar and vanilla. You’ll want this smooth. You may want to mix with a hand blender if the powdered sugar has any chunks in it.
As soon as the cake is done baking remove it from the oven and place it on a wire rack or hot pad. Run a butter knife along the outside edge of the cake. This will help the icing drip down on the sides a little. Carefully pour the hot icing over the hot cake. Using a spatula lightly spread out the icing to the edges.
Let cool for an hour or two to let the icing set before cutting.
Notes
Tips for Making Gluten-Free Texas Sheet Cake:
Pan size: I use a jelly roll pan that’s sized 10 x 15 inches. This size is important. Any bigger it’s going to be super flat and smaller and it’s just going to be too thick. But if you do go smaller with like a 9 x 13-inch pan then you will need to increase your baking time.
Gluten-free flour blend: Favorite gluten-free & dairy-free flour blends are Better Batter Gluten-Free Flour and Pamela’s Artisan Blend.
Icing: Once you have the cake baking about 10 minutes into the bake time you should begin making the icing. You’ll be pouring the icing on the cake while both the icing and the cake are hot. So once the cake is done you want the icing to be ready to pour.
Storing: You can leave this cake on the counter for 3 days. Refrigerate for longer storage. This can be frozen for up to 2 months. You can place toothpicks along the edges of the cake and then cover with aluminum foil or plastic wrap to keep the icing from getting stuck on the foil.
Option: You could add 1 cup chopped pecans or walnuts to the icing if you want.
eryn
Can I use regular butter instead of Smart Balance in this recipe?
MamaShire
Yes, you can use regular butter.
Laura
I made this for my family and they loved it. Thanks!
MamaShire
That’s great!
Karen
Is there something to substitute for the eggs? We have gluten, dairy, egg and nut allergies.
MamaShire
Yes, you can use flax eggs. Here’s a link on how to make those. https://minimalistbaker.com/how-to-make-a-flax-egg/
Vicki
Can you use canned coconut milk rather than the nut milks? I need nut free and the canned coconut milk doesn’t have so many additives.
MamaShire
I haven’t made it coconut milk but it should work.
krysti Barnhill
I’ve made this recipe several times and my family loved it. It turns out perfectly moist and chocolatey every time.