This Gluten-Free Chocolate Texas Sheet Cake is a decadent treat that proves indulgence doesn’t require compromise. Rich, fudgy, and topped with a velvety chocolate glaze, every bite melts in your mouth with a perfect balance of sweetness and depth. The moist, tender crumb is a testament to how gluten-free baking can be just as satisfying as the classics. In just 25 minutes of prep, you’ll have a dessert that’s as effortless as it is impressive.
Baking for 35 minutes fills your kitchen with the irresistible aroma of cocoa and warmth, promising a dessert that’s as comforting as it is luxurious. The cake’s thin, crackly glaze adds a delightful contrast to its soft, pillowy texture, making it a crowd-pleaser for any occasion. Whether you’re gluten-free or simply craving a slice of chocolate heaven, this cake delivers on flavor, texture, and ease. Perfect for sharing, it’s a dessert that will have everyone reaching for seconds.
Ingredients for Gluten-Free Chocolate Cake
- Dry Ingredients:
- 2 1/2 cups (10oz/287g) almond flour
- 1/3 cup (1 ⅓ oz/37g) cocoa powder
- 3/4 cup (3oz/85g) confectioners Swerve, Lakanto/Swerve, or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup (6floz/170ml) almond milk (or any other non-dairy milk)
- 1/4 cup (2floz/57ml) melted coconut oil, cooled
- For the Sugar-Free Fudge Frosting:
- 1 (14oz) can coconut cream, cold
- 3/4 cup (3oz/85g) cocoa powder
- 1 cup (4oz/115g) confectioners Swerve or Lakanto confectioner’s sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8 x 8-inch pan with parchment paper. Set aside.
- Combine dry ingredients: In a medium bowl, mix the almond flour, cocoa powder, Swerve, baking soda, and salt. Set aside.
- Whisk wet ingredients: In a large bowl, whisk together the eggs, vanilla, almond milk, and coconut oil until smooth.
- Mix batter: Add the wet ingredients to the dry ingredients and whisk until well combined into a thick batter.
- Bake the cake: Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (Check halfway through and cover with foil if the top is browning too quickly.)
- Cool the cake: Remove the cake from the oven and let it cool slightly in the pan. Then transfer it to a wire rack to cool completely.
- Make the frosting: Using a hand or stand mixer, beat the cold coconut cream until light and fluffy (3-5 minutes). Add the Swerve and beat until stiff peaks form. Gradually add the cocoa powder and continue whipping until the frosting is thick and rich.
- Assemble the cake: Generously spread the frosting over the cooled cake, using an offset spatula to create swirls. Sprinkle with regular or sugar-free sprinkles if desired.
- Serve and store: Slice into 9 squares and enjoy! Store the cake in an airtight container in the fridge for up to 4 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your gluten-free chocolate cake with a drizzle of sugar-free caramel sauce or a dollop of whipped coconut cream. For a fruity twist, add fresh berries like raspberries or strawberries on top. If you’re feeling indulgent, sprinkle with chopped sugar-free chocolate or toasted nuts for extra crunch.
Smart Storage and Reheating Tips
Store your cake in an airtight container in the fridge for up to 4 days. To keep it fresh, place a piece of parchment paper over the frosted surface before sealing. If you prefer it warm, microwave a slice for 10-15 seconds—just enough to soften the frosting without melting it.
Quick Recipe Variations to Try
Swap almond flour for cashew flour or a gluten-free flour blend for a different texture. Add a teaspoon of espresso powder to the batter for a deeper chocolate flavor. For a nut-free option, use oat milk instead of almond milk and sunflower oil in place of coconut oil.
Essential Equipment Guidance
An 8 x 8-inch baking pan is ideal for this recipe, but a 9-inch round pan works too. Use an offset spatula for smooth frosting application, and a hand or stand mixer to whip the coconut cream to perfection. Don’t forget parchment paper for easy cake removal!
Common Questions Answered
Can I use regular sugar instead of Swerve? Yes, but adjust the sweetness to your taste. Can I make this cake ahead? Absolutely! Bake it a day in advance and frost before serving. Is the frosting too rich? Lighten it up by folding in a bit of whipped coconut cream for a fluffier texture.
Gluten-Free Chocolate Cake (Texas Sheet Cake)
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup cocoa powder
- 3/4 cup confectioners Swerve, Lakanto/Swerve or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup almond milk, or any other non-dairy milk
- 1/4 cup melted coconut oil cooled
Sugar Free Fudge Frosting
- 1 can coconut cream, cold
- 3/4 cup cocoa powder
- 1 cup confectioners swerve, or Lakanto confectioner’s Sugar
Instructions
- Preheat the oven to 350°F (180°C) then grease and line an 8 x 8-inch pan with parchment paper. Set aside.
- In a medium bowl, combine the almond flour, cocoa powder, Swerve, baking soda, and salt. Set aside.
- In another large bowl, whisk together the eggs, vanilla, almond milk, and coconut oil.
- Add the wet ingredients to the dry and whisk until well combined into a thick batter. Then transfer the batter to the prepared tin.
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (Check the cake halfway through and cover with foil if you find the top is getting too brown).
- Remove the cake from the oven and allow to cool slightly before lifting out of the tin and transferring to rack to cool fully.
- Before serving to make the frosting.
- To make the Sugar Free Fudge Frosting: Using a hand or stand mixer beat the coconut cream until very light and fluffy, 3-5 minutes. Once the cream is whipped add in the Swerve and beat to stiff peaks.
- Once the frosting has reached stiff peaks, gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
- Assemble the cake:Generously slather the frosting on top of the cake, using an offset spatula to swirl it across the top of the cake.
- Sprinkle the edges of the cake with regular or sugar-free sprinkles if desired. Slice the cake into 9 large squared and enjoy!
- Cover and store the cake in an airtight container in the fridge for up to 4 days.
