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.
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)
