Gluten-Free Chocolate Sheet Cake (Grain-Free/Dairy-Free)

This gluten-free chocolate sheet cake is a dream. A fudgy, delicate chocolate cake, topped with a decadent, rich chocolate icing with chopped pecans tucked in throughout.

The Story:

The most delicious, nostalgic cake easily baked into a sheet pan. My Mom used to make this cake all the time growing up. I remember running a knife along the edges of the cake, just to get another taste of the frosting. I have a feeling if you grew up in the Midwest, you too have fond memories of this chocolate sheet cake. This retro style sheet cake is still deserving of attention, and has been remade to be an allergen friendly (no gluten, grains or dairy) dessert and slightly “better for you.” Although, you’ll probably still want to reserve this decadent treat for special occasions or when hosting a crowd!

Jump to:

• The Story:
• The Ingredients:
• Step By Step Preparation Instructions:
• The Recipe:
• The Finished Product:

The Ingredients:

Here is the list of ingredients you will need to make this gluten-free chocolate sheet cake.

• Almond Flour: This grain-free flour is the base flour for the cake. It provides structure, while helping the cake maintain a delicate crumb.
• Tapioca Flour: This grain-free flour aids in helping the cake achieve its fluffy texture and helps soak up the liquid ingredients.
• Dairy-Free Butter: I used Earth Balance butter in both the cake and the frosting.
• Coconut Oil: Oil and butter are used in this to create the ideal level of moisture and fudgyness.
• Cocoa Powder: Tried and true Hershey’s cocoa powder is the only chocolate used in this recipe for achieving the decadent chocolate flavor so it’s super easy.
• Eggs: For richness and for helping the cake rise.
• Sugar: Ok, this cake uses a lot of sugar, so maybe reserve this one for special occasions, but it's totally worth it.
• Vanilla: A touch of vanilla for richness and flavor.
• Coffee: Chocolate and coffee are a match made in heaven. It enhances the flavor of the cake.
• Baking Powder: For helping the cake rise.
• Salt: A good dose of salt to balance the sweetness and enhance the flavor.
• Powdered Sugar: Look for organic powdered sugar to keep this grain-free. This is used for the frosting.
• Dairy-Free Milk: You can use any dairy-free milk you’d like here. A splash gets added to the frosting to thin it out.
• Pecans: Chopped pecans in the frosting takes this cake to the next level and provides a welcomed crunch.

Step By Step Preparation Instructions:

• Step 1: Preheat your oven to 350. First, you’ll need to do some prep work. In a large bowl, add the vinegar to the milk and whisk, then set aside. This creates a “buttermilk” that helps create the the tender texture for the cake. Now, in a separate bowl, mix the flours, sugar, xanthan gum, salt, and baking soda together. Add the oil, eggs and vanilla into milk/vinegar and whisk together until homogenous.
• Step 2: In a saucepan or in the microwave, melt the butter. Once melted, whisk in the cocoa powder. In another saucepan, bring the coffee and water to a low simmer. Once simmering, add to the butter and cocoa mixture and whisk. I’ve made this several times and the cocoa mixture will look separated and you’ll think you done messed it up! But, trust me, it will work out. Just keep going. Now, pour this cocoa mixture into the dry ingredients and mix well. Making sure the batter has cooled slightly so the eggs don’t cook when added, add in the egg mixture and stir to combine. Either line with parchment paper or generously grease a sheet pan to the size of your liking. I used a 9x13 cake pan, but you can use a slightly larger jelly roll pan if you would like. Bake for 20-22 minutes. You may need slightly less time if using a pan larger than 9x13. This cake is not intended to be a tall, fluffy cake. A small slice goes a long ways!
• Step 3: While the cake is baking, prepare the frosting. Melt the butter and milk together. Whisk in the cocoa powder and powdered sugar until smooth, then stir in the chopped pecans. Once the cake is finished cooking, immediately frost the cake while it is still warm. This helps the frosting spread out and deliciously, slightly melt into the cake.
• Step 4: Let the cake cool and set up before slicing.This cake is best stored in the fridge and cleanly cuts and sets up best when cooled.

The Recipe:

The Finished Product:

This gluten free chocolate sheet cake provides all the indulgence and comfort you crave from a cake, but conveniently baked in a sheet pan. No fuss, simple technique, but all the reward. A retro recipe turned allergy friendly to be free from GRAINS, GLUTEN AND DAIRY! I think this recipe was born with the right idea in mind- to share love and care through food, but keeping it simple so that you are able to be present with the ones you love. Enjoy!