Gluten-Free Texas Sheet Cake
Sink your teeth into this decadent Gluten-Free Texas Sheet Cake, a perfectly moist and fluffy chocolate cake that comes together in just 35 minutes! Adapted from the classic Southern favorite, this gluten-free twist doesn’t compromise on flavor, boasting rich unsweetened cocoa, the deep notes of brewed coffee, and a velvety buttermilk base. Topped with a glossy chocolate frosting and optional chopped pecans for a delightful crunch, it combines simplicity with indulgence. Ideal for feeding a crowd, this easy-to-make 13x18-inch cake is perfect for birthdays, potlucks, or any dessert craving. With quick prep, minimal cleanup, and gluten-free flour, this recipe is sure to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups Gluten-free 1:1 baking flour (with xanthan gum)
- 0.25 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Strong brewed coffee (or hot water)
- 0.5 cup Buttermilk (or dairy-free milk with 1 tablespoon lemon juice to curdle)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Powdered sugar
- 0.5 cup More unsalted butter (for frosting)
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 0.25 cup Heavy cream (or dairy-free alternative)
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 13x18-inch sheet pan, ensuring even coverage to prevent sticking.
In a large mixing bowl, whisk together the gluten-free baking flour, cocoa powder, granulated sugar, baking soda, and salt until well combined. Set aside.
In a medium-sized saucepan, melt 1 cup of butter over medium heat. Once melted, add the brewed coffee (or hot water) and stir well. Remove from heat and let cool slightly.
Pour the butter-coffee mixture into the dry ingredients and mix until smooth.
Add the buttermilk, eggs, and vanilla extract to the batter and stir until fully incorporated, ensuring no lumps remain.
Pour the batter into the prepared sheet pan, spreading it out evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 0.5 cup of butter over medium heat. Stir in the cocoa powder and heavy cream, then bring the mixture just to a simmer. Remove from heat and whisk in the powdered sugar until smooth.
If using, stir the chopped pecans into the frosting.
Once the cake is done baking, remove it from the oven and immediately pour the warm frosting over the top, spreading it evenly to cover the entire surface.
Let the cake cool completely at room temperature before slicing and serving.
Nutrition Facts
Calories |
6105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.0 g | 365% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 905.6 g | 329% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 647.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 557 mg | 43% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
