Gluten-Free Texas Sheet Cake
Servings: 24 Servings
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.
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