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Gluten Free Texas Sheet Cake

A light, yet gooey, chocolate gluten free cake with smooth chocolate frosting on top that melts in your mouth. Pairs perfectly with my homemade vanilla ice cream. This is a great cake for a large gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Frosting 5 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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 Regular whole milk or Fairelife both work great
  • 1 tsp vanilla extract

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

Method
 

Cake Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add this to the dry ingredients. Also add the buttermilk, eggs, chia see/water mixture, and vanilla. Stir well.
  5. 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.
  6. When this is almost done baking, start preparing the frosting. You want to frost the cake when it is still warm.
Frosting Instructions
  1. In a medium microwave safe bowl, add 1/2 C butter (cut into chunks) and melt on the melt butter setting.
  2. Stir in the cacao powder and place back in the microwave for 50 seconds on HIGH.
  3. 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.
  4. 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)
    Gluten Free Texas Sheet Cake