A gluten-free Texas chocolate sheet cake recipe that is to die for delicious and so easy to make!
Happy Birthday Daddy Doug! A couple of weekends ago we got to celebrate Cohl’s dad’s birthday. Of course, birthday = cake. And who doesn’t love a good sheet cake?! I had made this recipe countless times before going GF and was a little timid as to how this would turn out. But quite honestly, I think it tastes just as good as a gluten-laden version! And to tell ya’ll the entire truth, Doug blew the candles out on the cake at 4:30 PM Saturday and the cake was devoured (by 7 OF US) before midnight that night. Lesson to all of you… keep chocolate cakes away from any of us with the last name BRAZIL. If you don’t enjoy pecans, I promise I will not publicly shame you, feel free to leave them out of the frosting. Hope ya’ll enjoy!
Texas Chocolate Sheet Cake
This chocolate sheet cake is perfect for parties!
- 1 1/3 c. white rice flour
- 2/3 c. tapioca starch
- ½ t. xanthan gum
- Or 2 c. all purpose GF/non-GF flour instead of the above 3 ingredients.
- 2 c. granulated sugar
- 1 c. butter
- 1 c. water
- ¼ c. cocoa powder
- ½ c. milk
- 2 eggs
- 1 t. baking soda
- 1 t. vanilla
- ½ c. butter
- 3 T. cocoa powder
- ¼ c. milk
- 3 ½ c. powdered sugar sifted
- 1 t. vanilla
- 1 ¼ c. pecans coarsely chopped
For the Chocolate Cake:
Preheat oven to 400 degrees.
In a large bowl, combine white rice flour, starch, xanthan gum, and granulated sugar.
In a medium-sized saucepan, place 1 c. butter, water and ¼ c. cocoa powder and heat to a boil. Stir constantly for 1 minute and then pour mixture over flour ingredients in the bowl.
Using a handheld mixer or whisk, stir in ½ c. milk. Once batter has reached room temperature or cooler, add eggs, baking soda and vanilla. Mix until combined. Batter will be slightly lumpy.
Spray a 10 x 15 inch sheet cake pan with non-stick cooking spray and pour in batter. Bake for 18-22 minutes.
For the Fudge Frosting:
During the last 10 minutes of baking, bring ½ c. butter, 3 T. cocoa powder and ¼ c. milk to a boil in the saucepan, stirring constantly.
Once a boil is reached, turn off heat and add powdered sugar 1 c. at a time, whisking well after each addition. When all sugar has been added, stir in vanilla. Lastly, mix in pecans.
Pour frosting over cake as soon as it comes out of the oven. Let cake cool completely before serving. Enjoy!
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