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Gluten-Free Chocolate Cake (Texas Sheet Cake) Recipe

Gluten-Free Chocolate Cake (Texas Sheet Cake)

Shaziya
This Gluten-Free Chocolate Texas Sheet Cake is a decadent treat that proves indulgence doesn’t require compromise. In just 25 minutes of prep, you’ll have a dessert that’s as effortless as it is impressive.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16 squares

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.
Keyword chocolate cake, dairy-free, Easy dessert, gluten-free, Texas sheet cake
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