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Gluten-Free Texas Chocolate Sheet Cake

Gluten-Free Texas Chocolate Sheet Cake

If you’re looking for a decadent, moist chocolate cake that’s perfect for feeding a crowd, Gluten-Free Texas Chocolate Sheet Cake is the way to go. This cake has all the classic flavors of a traditional Texas sheet cake but with a gluten-free twist, making it suitable for those with dietary restrictions. With a rich chocolate flavor and the addition of a luscious fudge frosting, this cake is sure to be a crowd-pleaser at any event.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course baking
Cuisine American
Calories 380 kcal

Ingredients
  

For the Cake:

  • 2  cups 240g) gluten-free all-purpose flour blend (e.g., King Arthur Measure for Measure, Cup4Cup, or Gluten-Free Mama’s Almond Blend)
  • 1  teaspoon xanthan gum (omit if your flour blend already contains it)
  • 2  cups  (400g) granulated sugar
  • 1  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1  cup   (226g) salted butter, melted
  • 1/3  cup (40g) cocoa powder (half Dutch-process, half regular cocoa)
  • 1 cup (240ml) hot water
  • 1/2 cup  (120ml) buttermilk (or non-dairy milk + 1 teaspoon lemon juice)
  • 1  teaspoon pure vanilla extract

For the Fudge Frosting:

  • 1/2 cup (113g) salted butter
  • 1/2 cup  (50g) cocoa powder (Dutch-process)
  • 3 2/3 cups (460g) powdered sugar
  • 7 tablespoons (105ml) milk (dairy or non-dairy)
  • 1  teaspoon pure vanilla extract
  • Optional: Finely chopped roasted salted pistachios or other nuts for topping

Instructions
 

  • Preheat the oven and prepare the pan:Preheat your oven to 350°F (175°C). Grease a 15.5″ x 10.5″ jelly roll pan and line it with parchment paper for easy removal.
  • Mix the dry ingredients:In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), sugar, baking soda, and salt. Set aside.
  • Combine the wet ingredients:In a medium saucepan, melt the butter with the cocoa powder and hot water over medium heat. Bring to a simmer while whisking, then remove from heat.
  • Combine wet and dry ingredients:Pour the melted butter and cocoa mixture into the dry ingredients. Stir to combine. Add the buttermilk, eggs, and vanilla extract, then mix until smooth.
  • Bake the cake:Pour the batter into the prepared pan and spread it evenly. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let the cake cool slightly while preparing the frosting.
  • Make the fudge frosting:In a microwave-safe bowl, melt the butter for the frosting. Stir in cocoa powder and microwave for 1 minute. Add the powdered sugar and milk alternately, mixing until smooth. Stir in vanilla extract.
  • Frost the cake:While the cake is still warm, pour the frosting over the top and spread evenly. Allow the frosting to set and the cake to cool completely before serving.

Notes

  • Flour Blend: Ensure you’re using a high-quality gluten-free flour blend without bean flours for the best texture.
  • Dairy-Free Option: Substitute butter with a dairy-free butter alternative and use a plant-based milk for both the cake and frosting.
  • Storage: Store the cake at room temperature for up to 2-3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.
  • Toppings: Add nuts like roasted pistachios, almonds, or walnuts for extra crunch and flavor. Fresh berries also pair wonderfully with this cake.
Keyword Gluten-Free Texas Chocolate Sheet Cake