This Gluten Free Texas Sheet Cake is moist, delicious, rich, gluten free, and can be made dairy free if needed!
If you’re not familiar with Gluten Free Texas Sheet Cake (also called Texas Ranch Cake sometimes) get ready to have your mind blown! It’s the perfect combination of cinnamon, chocolate, and all-around delicious-ness. The cake is extremely moist, but also fluffy. And the icing is what I call “runny/gooey” in the best possible way. If nuts aren’t your thing, feel free to skip them… but take it from a cake connoisseur, they’re the icing on the cake… or maybe that’s the actual icing in this case? Hmmmm. Either way, you won’t regret making this Gluten Free Texas Sheet Cake!
Gluten Free Texas Sheet Cake
Servings: 24 pieces
Carbohydrates: 44g
Ingredients
For the cake…
- 1 cup refined coconut oil or butter
- 4 Tbsp unsweetened cocoa powder
- 1 cup water
- 2 cups coconut sugar or another granulated sweetener of choice
- 2 cups gluten free flour blend
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 large eggs beaten
For the icing…
- ½ cup refined coconut oil or butter
- 4 Tbsp unsweetened cocoa powder
- 6 Tbsp whole milk
- 3 ¾ cup powdered sugar
- 1 tsp vanilla extract
Topping…
- ½ cup chopped pecans
Instructions
To make the cake…
- Preheat your oven to 350 degrees (325 if you are using a convection oven).
- Bring the coconut oil, cocoa powder, and water to a boil in a small sauce pan. Remove it from the heat and set aside.
- In a large bowl, combine the coconut sugar, flour, baking soda, salt, and cinnamon. Using a whisk, mix the dry ingredients making sure they are well combined.
- In a small bowl, combine the buttermilk, vanilla extract, and eggs. Mix to combine. Add the egg mixture to your dry ingredients and stir briefly. Next, add the chocolate mixture. (Make sure it has had a few minutes to cool down…no one wants scrambled eggs in their cake!) Stir the batter until combined.
- Line a 13×9 pan with parchment paper (or grease with an oil of your choice). Pour the batter into the pan and spread with a spatula to cover the bottom. Bake for 25 minutes or until a knife inserted in the center comes out clean.
For the icing…
- While the cake is baking, warm the coconut oil, cocoa powder, and whole milk in a medium size sauce pan, but do not let it boil.
- Once it is melted and fully combined, remove the pan from the heat and add the powdered sugar and vanilla.
- Return the icing to the stove top and let it stay warm on the lowest setting allowed by your stove. (You don’t want it to be too hot, but you also need to keep it slightly warm so it doesn’t begin to set in the pan.)
To finish it off…
- Once the cake is done baking, remove it from the oven and immediately pour the icing on top, spreading to make sure it covers the entire cake.
- Sprinkle the pecans on top. Let it cool to room temperature before serving.
Notes
*To make the cake dairy free: substitute 1/2 cup coconut cream plus 1/2 Tbsp vinegar for the buttermilk.
*To make the icing dairy free: Substitute coconut cream for the whole milk.
*If you do not need the cake to be gluten free, regular wheat baking flour, or all-purpose flour can be substituted.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1piece | Calories: 315kcal | Carbohydrates: 44g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Sodium: 114mg | Fiber: 2g | Sugar: 35g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!
