Chocolate Sheet Cake {Gluten Free, Dairy Free}

*Update- See my revised chocolate cake recipe that is sweetened with honey and bakes beautifully as a sheet cake!

Sheet cake is one of my all-time favorites! I remember my grandmother and my mom making sheet cakes on special occasions and family get-togethers while growing up. In fact, about 8 1/2 years ago when I got married and moved away I remember calling mom to get the recipe because we were having my husband’s (Caleb) family over. I still have the sticky notes I scribbled the recipe on. See!
Just a few weeks ago when I got this recipe out to convert it to gluten and dairy free I realized that it is almost the exact same as The Pioneer Womans! Can you believe it? I guess this recipe has Oklahoma roots.
When making the icing I ran out of cocoa powder. So I’ll post 2 icing recipes. The one I used (which is based on my chocolate ganache and lower in calories) and the traditional sheet cake icing.

 

Chocolate Sheet Cake {Gluten Free, Dairy Free
 
Ingredients
Cake:
  • ½ C coconut flour, sifted
  • ½ C arrowroot flour or tapioca flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp. ground cinnamon, heaping {updated ingredient}
  • ½ tsp xanthan gum, optional
  • ½ C cocoa powder
  • 1 C water
  • 5 eggs
  • 1 Tbsp vanilla
  • ⅔ C Allowed Butter or Ghee
  • 1¼ C sugar or coconut palm sugar, sifted
Icing I used:
  • ½ C SO Delicious Coconut Creamer OR Full Fat Canned Coconut Milk
  • 1 C dairy free chocolate chips
  • 2 Tbsp allowed butter or ghee
  • 1 Tbsp vanilla
  • 1 Tbsp powdered sugar, optional
  • ½ C chopped pecans, optional
Traditional Icing:
  • 1¾ sticks allowed butter
  • 4 heaping Tbsp cocoa powder
  • 6 Tbsp milk alternative, I prefer almond milk
  • 1 tsp. vanilla
  • 1 lb. powdered sugar
  • ½ C finely chopped pecans, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the coconut flour, tapioca flour, sugar, soda, salt, and xanthan gum.
  3. In a medium saucepan, melt the butter and add the cocoa.
  4. Whisk together to combine and add the water. Bring just to a boil.
  5. Pour the chocolate mixture into the flour mixture.
  6. Stir together well. When the mixture has cooled off some, add the eggs and vanilla. Stir until smooth.
  7. Pour batter into a large, greased baking sheet.
  8. Bake 15-20 minutes, or until a toothpick inserted into middle comes out clean.
  9. While that's baking, make the icing.
My Icing:
  1. Melt the butter in a small saucepan, when almost melted add the coconut creamer.
  2. When mixture is warm, pour over the chocolate chips and whisk until smooth.
  3. Add the powdered sugar, vanilla, and pecans.
  4. Pour over cake while hot.
Traditional Icing:
  1. Melt the butter in saucepan over medium heat.
  2. Add the cocoa powder and stir until smooth.
  3. Add the milk, vanilla, and powdered sugar. Stir together.
  4. Dump in the chopped pecans and stir until well combined.
  5. Pour over hot cake.

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2 responses to “Chocolate Sheet Cake {Gluten Free, Dairy Free}

  1. Kiki

    Thank you for converting this recipe! I will be making it this weekend. I really appreciate your website. It makes my life easier and I don’t have to guess what substitutions I have to make. Bless you!

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