Gluten-Free Texas Sheet Cake

Indulge your sweet tooth with this rich and decadent Gluten-Free Texas Sheet Cake, a classic dessert reimagined for gluten-free diets without compromising on flavor or texture. This easy-to-make sheet cake features a moist, fudgy crumb created with a blend of gluten-free 1:1 baking flour and brewed coffee, balanced by the tangy addition of buttermilk or its dairy-free alternative. Topped with a luscious chocolate frosting that’s whipped up while the cake bakes, this treat is ready to drizzle over the warm surface, locking in its signature ooey-gooey goodness. For an extra touch of crunch, sprinkle in chopped pecans to complement the chocolatey richness. Quick to prepare in just 35 minutes with minimal effort, this gluten-free dessert is perfect for celebrations, potlucks, or anytime your chocolate cravings strike. Whether you're serving a crowd or savoring a slice at home, this Gluten-Free Texas Sheet Cake is sure to become your go-to indulgence!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 13x18-inch sheet pan, ensuring even coverage to prevent sticking.

Step 2

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.

Step 3

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.

Step 4

Pour the butter-coffee mixture into the dry ingredients and mix until smooth.

Step 5

Add the buttermilk, eggs, and vanilla extract to the batter and stir until fully incorporated, ensuring no lumps remain.

Step 6

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.

Step 7

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.

Step 8

If using, stir the chopped pecans into the frosting.

Step 9

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.

Step 10

Let the cake cool completely at room temperature before slicing and serving.

Nutrition Facts

Serving size	1823 grams (1823.0g)

Amount per serving	% Daily Value*
Calories	6105

Total Fat 285.00g	365%
Saturated Fat 147.40g	737%
Polyunsaturated Fat 0.00g
Cholesterol 950mg	317%
Sodium 2764mg	120%
Total Carbohydrate 905.60g	329%
Dietary Fiber 59.20g	211%
Total Sugars 647.00g
Protein 65.70g	131%

Vitamin D 221IU	1103%
Calcium 557mg	43%
Iron 24mg	131%
Potassium 2652mg	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.

Source of Calories

Fat: 39.8%

Protein: 4.1%

Carbs: 56.2%