The BEST Gluten free Texas Sheet Cake

• servings: 15 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup water (240 ml)

1 1/4 cup unsalted butter (282 g)

2 Tablespoons unsweetened cocoa powder

2 cups gluten free all-purpose flour (240 g)

2 cups granulated sugar (400 g)

1 teaspoon xanthan gum

1 teaspoon baking soda (5 g)

1 teaspoon salt

1 cup sour cream (240 g)

2 large eggs

1 teaspoon vanilla extract (5 ml)

Frosting:

6 Tablespoons milk (90 ml) or buttermilk

1 Tablespoons unsweetened cocoa powder

1/2 cup butter (115 g) or dairy free if needed

3 3/4 cups powdered sugar (450 g)

1 teaspoon vanilla

Directions

Preheat oven to 375 degrees F and grease a 18x13'' pan.

Melt butter then Add water and cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil. Boil for 5 minutes, stirring to avoid burning. Remove pan from heat and pour into the mixer bowl.

Then, one at a time, using mixer, mix in sugar, flour, xanthan gum, baking soda, salt, and vanilla. Quickly mix in sour cream and eggs.

Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.

Bake in preheated oven for 20 minutes.

After cake comes out of the oven make the frosting.

For the Chocolate Sheet Cake Frosting

Rinse out same saucepan and melt the butter. Then add milk and cocoa. Bring mixture to a boil.

Once boiling, remove it from the heat and stir in powdered sugar and vanilla with spatula then I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Let cake cool about 20 minutes and pour hot icing over warm cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.

Notes

This gluten free recipe is from “Everything but Gluten” by Michelle Lowe not the link attached.

The recipe says to pour the frosting over the cake immediately after taking out of the oven but I find the frosting melts into the cake too much so I let the cake cool slightly.

She recommends using Authentic Foods brand Multi Blend gluten free flour.

I have not tried it using Kats flour blend but using the flour she recommends it turns out great.

Bake in my bottom oven as the top oven slants.

Nutrition

• Calories: 475 kcal
• Total Fat: 21 g
• Saturated Fat: 13 g
• Cholesterol: 75 mg
• Sodium: 343 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 1 g
• Total Sugars: 56 g
• Protein: 3 g