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A slice of Texas sheet cake on a white plate.

Gluten-Free Texas Sheet Cake (Dairy-Free)

  • Author: MamaShire
  • 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!


Scale

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 20 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 from oven and place on wire rack or hot pads. 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: I mentioned this above but my go-to gluten-free flour is Better Batter Gluten-Free Flour Mix. This is not sponsored by them at all. I just really like this blend and the results that I get with baking a perfect.

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.

Keywords: gluten-free Texas sheet cake, gluten-free cakes, dairy-free cakes, gluten-free chocolate cake