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.
Ingredients
For the cake:
- 150 grams almond flour
- 75 grams tapioca flour
- 30 grams cocoa powder
- 180 grams sugar
- 110 grams dairy free butter
- 70 grams coconut oil
- 90 grams fresh brewed coffee
- 90 grams water
- 110 grams dairy free milk
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- ¾ teaspoon Xanthan gum
- ½ teaspoon salt
- 1 teaspoon baking soda
For the frosting:
- 275 grams powdered sugar
- 100 grams melted dairy free butter
- 4 tablespoon dairy free milk
- 30 grams cocoa powder
- 90 grams chopped pecans
Instructions
- Preheat your oven to 350.
- In a large bowl, add the vinegar to the milk and whisk, then set aside. This creates a “buttermilk” that helps create the most tender texture for the cake.
- Now, in a separate bowl, mix the flours, sugar, xanthan gum, salt, and baking soda together.
- Next, add in the following liquid ingredients to the dry ingredients. Add the oil, eggs and vanilla into the milk/vinegar and whisk together until homogenous. Set aside.
- Now, in a saucepan or in the microwave, melt the butter. Once melted, whisk in the cocoa powder.
- In a separate saucepan, heat together the coffee and water to a gentle boil/low simmer. Once simmering, add this to the butter and cocoa mixture and whisk. It will look separated at first, but just keep going. It will work out!
- Allow the cocoa/coffee to cool slightly. Now, slowly pour the cocoa mixture into the batter ingredients and mix well. You want the cocoa/coffee liquid to cool enough so that it does not cook the eggs in the batter.
- 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. Pour in the batter and smooth out with a spatula, ensuring the cake is spread out evenly. Bake for 20-22 minutes. You may need slightly less time if using a pan larger than 9x13.
- Bake for 20-22 minutes, rotating the pan halfway through to ensure even baking. You may need slightly less time if using a pan larger than 9x13.
- 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.
- 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.