Gluten Free Texas Sheet Cake for Two or Four
This decadent chocolate dessert is famous for feeding a crowd, but it's even more fun when you can make it in under 30 minutes and save it all for yourself!
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Servings: 4
Calories: 335kcal
Ingredients
Cake Ingredients
- 1/2 cup 68 grams gfJules Gluten Free All Purpose Flour
- 1/3 cup granulated sugar
- 1/2 tsp. baking soda
- 1/4 tsp baking powder
- 1/4 cup vegan butter OR butter I used Earth Balance Buttery Sticks
- 1 1/2 Tbs. Naked Shake Chocolate Vegan Protein Powder OR Dutch Processed Cocoa Powder see notes**
- 5 Tbs. water
- 1 tsp. lemon juice
- 2 Tbs. aquafaba OR 1 egg white
- 1/4 tsp. pure vanilla extract
Frosting Ingredients
- 2 Tbs. vegan butter OR butter I used Earth Balance Buttery Sticks
- 2 Tbs. milk of choice I used almond milk
- 1 Tbs. Naked Shake Chocolate Vegan Protein Powder OR Dutch Processed Cocoa Powder
- 1 cup sifted powdered sugar
- 1/4 tsp. pure vanilla extract
- 1/4 - 1/2 cup chopped toasted pecans (optional)
Instructions
- Preheat oven to 350°F. Line one 8x8 or 7x9 baking pan with parchment or lightly oil and set aside.
- Whisk together gfJules Flour, sugar, baking soda and baking powder in a bowl and set aside.
- Add butter, cocoa (or Chocolate Protein Powder), water and lemon juice to a sauce pan and heat to medium on a stove top, stirring constantly. Once boiling, continue stirring for 20-30 seconds, then remove from heat. Whisk in aquafaba (or egg) and vanilla.
- Pour chocolate mixture into flour bowl and stir until combined. Quickly transfer to prepared baking pan, smooth top and place in oven to bake for 13-14 minutes.
- Cake is done when it springs back to the touch and a toothpick inserted into the center comes back clean, but not wet.
- With 5 minutes left of bake time, toast pecans on a baking sheet, if using.
- Prepare frosting by adding butter, milk, cocoa (or Chocolate Protein Powder) and powdered sugar to saucepan over low-medium heat, whisking to integrate the sugar and cocoa. Once totally mixed and the butter is melted, remove from heat -- do not bring to a boil. Add vanilla extract.
- When cake is done, remove to cool on a wire rack and pour frosting over top cake. It will set quickly, so if adding pecans, sprinkle on immediately after pouring.
Notes
Recipe using Dutch Process Cocoa Powder:
-
1/2 cup (68 grams) gfJules Gluten Free All Purpose Flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 cup vegan butter OR butter (I used Earth Balance Buttery Sticks)
1 1/2 Tbs. Dutch Processed Cocoa Powder
5 Tbs. water
2 Tbs. aquafaba OR 1 egg white
1/4 tsp. pure vanilla extract
Nutrition Facts
Gluten Free Texas Sheet Cake for Two or Four
Serving Size
1
Amount per Serving
Calories
335
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
2
g
Polyunsaturated Fat
12
g
Cholesterol
13
mg
4
%
Sodium
194
mg
8
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.