I don’t know the history of Texas sheet cake, but I am glad that someone discovered this recipe. Gluten Free Texas Sheet Cake is one of those gluten free recipes that you don’t have to adjust much from the original to make it work. My kids like our gluten free version better than the original version too.
This is a great cake to make for a large family gathering. It is made on a sheet pan, so if you aren’t a large family or going to a large gathering, I would definitely half this recipe and make it in a half sized sheet pan. You don’t want to waste dessert when the flour is as expensive as ours can be, right?!
The one ingredient that is different in my recipe than other gluten free Texas Sheet Cake recipes, is Chia Seeds. The chia seeds are essential to getting the right crumb texture. You need an extra binding agent to help this delicate cake stick together. AND no one will ever know they are in there unless you tell them. They are nutritious and have fiber too, so I like to sneak that in when I can, because Heaven knows, this recipes has so much sugar and butter! What also contributes to the delicate texture is the buttermilk and baking soda. Their chemical reaction when mixed helps create the little tiny air bubbles that we associate with this cake.
Gluten Free Texas Sheet Cake
Equipment
- 1 baking sheet (about 15x10x1)
- 1 silicone mat
- 1 small sauce pan
- 1 large bowl
- a hand mixer
- 1 medium microwave safe bowl
- whisk, spatula, measuring cups and spoons
Ingredients
- 2 C gluten free all purpose flour I use my blend
- 1 tsp xanthan gum omit if blend has this
- 2 C granulated sugar
- 1 tsp baking soda
- 1/2 tsp sea salt If using regular salt, use only 1/4 tsp
- 1 C unsalted butter (2 sticks) I like to cut each stick in 3 chunks
- 1/3 C Cacao powder, organic I buy mine at Costco
- 1 C water
- 1/2 C buttermilk
- 2 eggs
- 2 tsp chia seeds
- 1 TBSP water
- 1 tsp vanilla extract
Frosting
- 1/2 C unsalted butter cut into chunks
- 1/3 C cacao powder, organic If using cocoa powder, you may want 1/2 C
- 4 C Powdered Sugar
- 7-8 TBSP whole milk I use Fairelife
- 1 tsp vanilla extract
Instructions
Cake Instructions
- Preheat oven to 350 degrees. Gather baking sheet and place silicone mat on it and grease the sides of the pan. Gather small sauce pan and large bowl.
- In a large mixing bowl, add flour, xanthan gum, sugar, baking soda, and salt. Set aside. Mix the chia seeds and 1 TBSP water in a small bowl, and set aside.
- In a small sauce pan on medium heat, add butter chunks, water, and cacao powder. Bring this to a boil. Using a whisk, stir this well after the butter is starting to melt until is comes to a boil. Remove from heat.
- Add this to the dry ingredients. Also add the buttermilk, eggs, chia see/water mixture, and vanilla. Stir well.
- Pour into prepared baking sheet with silicone mat. Spread the batter evenly. Bake in 350 F oven for about 25 minutes. Cake will be set when done.
- When this is almost done baking, start preparing the frosting. You want to frost the cake when it is still warm.
Frosting Instructions
- In a medium microwave safe bowl, add 1 C butter (cut into chunks) and melt on the melt butter setting.
- Stir in the cacao powder and place back in the microwave for 50 seconds on HIGH.
- Using a whisk, add powdered sugar and milk alternately until all are incorporated. If the frosting is too thick, add a bit more milk. You need this frosting fairly spreadable(but not totally runny!), otherwise it will pull up bits of your cake as you spread it on top.
- Pour evenly over cake, and using a spatula, GENTLY spread the frosting evenly and to all the edges. Let cake cool completely before serving. Serve with homemade vanilla ice cream (recipe on my blog)
This is my oldest son’s favorite cake. And he is currently living in France serving a mission for The Church of Jesus Christ of Latter-day Saints. And I miss him. So, I am going to make this cake for his birthday next month. I hope you will try making this cake soon too.
Emma
PS This cake is SO GOOD with my homemade vanilla ice cream. Give it a try!
