Gluten-Free Texas Sheet Cake

Hi Bakers, this cake takes 45 minutes from start to finish. Why is it so quick? You bake it in a wide, low jelly roll pan with warm ingredients, then you pour frosting over the hot cake.  Expect a moist and rich cake with sweet chocolate icing on top. While it's not the fanciest cake, it's well worth many slices! Add sprinkles for fun and watch everyone get in line for a piece of this!  Say yes to a Texas Sheet Cake and hello to yum. Now who wants some?  Enjoy~Carolyn

Gluten-Free Texas Sheet Cake

Adapted to gluten-free from the recipe by Great American Recipes

Makes one 15”x 10” cake

Dry ingredients

1 3/4 cups + 2 T of Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)

2 cups granulated sugar

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/8 teaspoon xanthan gum

Cocoa mixture

3/4 cup butter, melted

1 cup strong coffee

1/4 cup cocoa powder

Egg mixture

1/2 cup buttermilk

1/4 cup applesauce, unsweetened

2 large eggs + 1 egg yolk

1 teaspoon baking soda

1 teaspoon vanilla

Frosting

1/2 cup butter, melted

2 tablespoons cocoa powder

1/4 cup milk

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Optional: sprinkles 

Preheat the oven to 400F and set the rack in the middle position. Grease or line a 15”x 10” jellyroll pan.

In a large bowl, whisk together dry ingredients and set aside.

In a microwave-safe large bowl, stir together butter, cocoa powder, and coffee. Be sure to break up any cocoa lumps. Heat the mixture, stirring every 30 seconds for about 2 minutes or until the solution is just boiling. Stir the cocoa mixture into the dry ingredients. Whisk the buttermilk, applesauce, eggs, egg yolk, baking soda, and vanilla together in a small bowl. Then, pour the egg mixture into the batter. Stir well to combine. The batter will have a goopy texture, but the baked product will not!  Spread into the prepared pan. Bake for about 15-20 minutes, rotating once halfway through. The cake is done when it springs back in the center. While the cake is baking, prepare the frosting.

Frosting: Whisk together butter, cocoa powder, and milk, and heat to boiling in the microwave. Stir often to distribute heat and watch carefully so it doesn’t burn! Add the powdered sugar and vanilla and beat until smooth.

Pour the warm frosting over the cake as soon as it comes out of the oven. Be careful not to drip frosting over the edges. Smooth the surface of the frosting to coat it completely. Add sprinkles because we all need more sprinkles! Cool before cutting. Store the cake in a covered container for up to a few days or up to a week in the fridge.