Gluten-Free Texas Sheet Cake

There are some desserts that just taste like home, and gluten-free Texas Sheet Cake is one of them. It’s the kind of chocolate cake that reminds me of family gatherings, church suppers, and sitting around the table with a cup of coffee and something sweet.

When I started working on this recipe, I didn’t want to just swap regular flour for gluten-free flour and call it good. I wanted a gluten-free Texas Sheet Cake that still had that soft, tender cake, rich chocolate flavor, and warm chocolate icing that makes this dessert so good in the first place.

It took a little testing and tweaking to get it where I wanted it, but I’m really happy with how this one turned out. It’s simple, doesn’t require any fancy decorating, and makes enough to share with a crowd—which is exactly what I love about a good Texas Sheet Cake.

Just bake it, pour that warm chocolate icing over the top, and let everyone dig in. Sometimes the simplest desserts really are the best ones.

Print Recipe

Gluten-Free Texas Sheet Cake

Servings: 24 Servings

Author: Rose Thicket Farms

Ingredients

Cake

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 1 tsp instant coffee
• 3 Tbs Dutch-processed cocoa powder
• 2 cups gluten-free flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 large eggs

Icing

• 1/2 cup butter plus 6 Tbs
• 4 Tbs Dutch-processed cocoa
• 6 Tbs milk
• 1 pound confectioners sugar
• 1 cup finely chopped pecans

Instructions

• Preheat the oven 350 degrees Fahrenheit. Grease a 13 inch by 18 inch pan.
• In a medium saucepan add water, butter, oil, instant coffee, and Dutch-processed cocoa bring mixture to a boil over medium-low heat.
• In a small bowl stir together the gluten-free flour, sugar, baking soda and salt.
• In another bowl, whisk together the sour cream and eggs.
• Fold the egg mixture into the flour mixture.
• Once the chocolate mixture is boiling, remove from heat and pour into the batter. Continue to stir until no lumps remain.
• Pour the batter into the prepared pan and smooth it out with a spatula to make sure it is an even layer.
• Bake for 18-20 minutes or until the cake is set.
• When the cake is halfway through cooking, prepare the frosting.
• Measure the confectioner’s sugar into a bowl and set aside.
• In a saucepan, melt the butter. Add the cocoa and stir to combine. Remove from heat and stir in the milk.
• Pour the chocolate into the bowl with the powdered sugar. Stir together until no lumps remain. Stir in the chopped pecans.
• Pour the frosting over the top of the cake. Use a spatula to gently spread the frosting over the top of the warm cake.
• Allow to cool completely and set. Cut into squares and enjoy!

Notes

I use King Arthur Measure for Measure flour for this recipe.

Be sure to read the ingredients for gluten-free. 

Did you make this recipe? 

Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms

I really love how this gluten-free Texas Sheet Cake turned out. It’s rich, chocolatey and easy to make. It’s the kind of dessert that’s meant to be passed around the table. There’s nothing fancy about it, and that’s part of what makes it so good. It would be perfect at a family dinner, potluck, or just sitting on the kitchen counter for everyone to sneak a piece.

If you enjoy this one, you might also like my Gluten-Free Chocolate Zucchini Bread. It’s another simple, from-scratch recipe that I love making for my family.

I hope this cake finds its way to your table and becomes a favorite at your house, too. If you make it, leave me a comment and let me know what you think!