Paleo Texas Sheet Cake
Indulge in the rich decadence of a classic dessert reimagined with this Paleo Texas Sheet Cake recipe, perfect for anyone following a grain-free, dairy-free lifestyle or looking for a healthier treat. Made with almond flour, tapioca flour, and cocoa powder, this moist and tender cake is naturally sweetened with coconut sugar and maple syrup, giving it a deep, satisfying flavor without refined sugars. Topped with a silky dairy-free chocolate glaze and optional crunchy pecans, this easy-to-make sheet cake is baked in just 25 minutes, making it a show-stopping dessert that's perfect for gatherings, potlucks, or anytime you're craving a slice of guilt-free indulgence. Paleo-friendly and gluten-free, it's the perfect way to enjoy a nostalgic favorite while sticking to your wellness goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup tapioca flour
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.75 cup coconut sugar
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 0.25 cup maple syrup
- 0.5 cup dairy-free chocolate chips
- 0.25 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and sea salt until well combined.
In a separate bowl, beat the eggs, coconut sugar, almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth and fully integrated.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan and use a spatula to spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the Paleo chocolate glaze: In a small saucepan over low heat, melt the dairy-free chocolate chips with 2 tablespoons of almond milk, stirring frequently until smooth. Remove from heat.
When the cake is done, let it cool in the pan for about 10 minutes. Pour the warm chocolate glaze over the top, spreading it evenly with a spatula.
Sprinkle chopped pecans on top if desired, then let the cake cool completely to allow the glaze to set.
Slice the cake into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 408.0 g | 148% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 287.9 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 687 mg | 53% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1382 mg | 29% | |
*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.
