Gluten Free/Egg Free Texas Sheet Cake

If you are looking for a good, simple chocolate cake and frosting recipe, one that is sure to please a crowd or be just as yummy consumed alone, this is the cake for you.

This Texas Sheet Cake recipe is absolutely delicious. I love it. 

This is a half batch, so if you want an actual sheet cake (18x13) you'll have to double the recipe.

Gluten Free Texas Sheet Cake

• 3 Tablespoons water, hot
• 1 Tablespoon Flaxseed Meal
• 2/3 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 Cup Sugar
• 1/8 teaspoon Salt
• 1/2 Cup Butter
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Water, boiling
• 1/4 Cup Buttermilk (if you don't have any use 1/2 teaspoon vinegar and the rest milk, let sit 5 minutes)
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda

1. Heat 3 Tablespoons of water about 20 seconds in the microwave and add the flaxseed meal to it, setting aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl whisk together the rice flour, cornstarch, xanthan gum, sugar and salt.
4. Melt butter in a saucepan and whisk in the cocoa powder. Add the boiling water and stir, boiling, for 30 seconds.
5. Pour the chocolate mixture into the flour mixture and stir a bit.
6. Add the vanilla, buttermilk and baking soda to the flax-egg and combine. Add it to the chocolate/flour mixture and mix it all together.
7. Pour into a 9x13 pan and bake for about 20 minutes.

Frosting

• 6 Tablespoons Butter
• 2 Tablespoons Cocoa Powder
• 3 Tablespoons Milk
• 1/2 teaspoon Vanilla
• 2 Cups Powdered Sugar

1. Melt the butter and then stir in the cocoa powder. 
2. Add the milk, vanilla and powdered sugar and stir. 
3. Pour over the cake while the cake is still warm.

Adapted from this recipe.


-Bethany