Low-FODMAP & Gluten-Free Texas Sheet Cake

• servings: 16 servings
• active time: 15 minutes
• total time: 56 years 4 months 14 day

Ingredients

1 cup unsalted butter*

1 cup hot coffee, brewed (or water)*

1/2 cup (43g) cocoa powder*

2 cups granulated sugar

1 teaspoon vanilla extract

1/2 cup low-FODMAP milk mixed with 1 teaspoon vinegar*

2 large eggs, room temperature

2 cups low-FODMAP, gluten-free baking flour*

1 teaspoon xanthan gum, if not added to your flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Baking spray

1/2 cup unsalted butter*

1/3 cup (35g) cocoa powder

1/3 cup low-FODMAP milk

3-4 cups confectioners’ sugar (I used 3.5 cups)

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup chopped toasted pecans (optional)*

Directions

Preheat the oven to 350 degrees F, place rack in center of oven

Grease an 18 x 13 x 1-inch (‘half sheet’) baking pan with baking spray or shortening

Make the sheet cake: Melt unsalted butter in a saucepan over medium heat

Stir in coffee and cocoa powder, whisk to incorporate

Bring to a boil, then remove from the heat and mix in granulated sugar and vanilla extract

Set aside and allow to cool for about 10 minutes

While cooling, whisk together ‘sour’ milk and eggs in a small bowl

In a second bowl, whisk your dry ingredients (LF flour, xanthan gum, baking soda, baking powder, and salt)

Add the milk mixture to the dry, (it will be thick), then add in the warm butter/cocoa, a little at a time

Whisk batter well (can use a hand mixer), then pour into the prepared pan

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Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, about 25 minutes

Place pan on a wire rack to cool slightly while making frosting

Make the frosting: Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat

Remove from heat when boiling, then stir in the confectioner’s sugar, vanilla, and salt (or use a hand mixer)

Stir in optional toasted pecans (or sprinkle them on the cake after)

Pour the warm frosting over the still-warm cake

Spread evenly over the top and sides with a spatula to coat the cake (be gentle, so you don’t disturb the cake top)

Let stand about 15-30 minutes at room temperature, then cut and serve

Nutrition

• Calories: 488
• Total Fat: 23.5 g
• Saturated Fat: 11.7 g
• Trans Fat: 0 g
• Cholesterol: 69.1 mg
• Sodium: 196.6 mg
• Total Carbohydrate: 70.6 g
• Dietary Fiber: 2.6 g
• Total Sugars: 51.3 g
• Protein: 3.6 g