Cooking and Serving: 50 minutes | 1 half sheet cake
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 1 half sheet cake
Instructions
Ingredient substitutions.
Easy Gluten Free Chocolate Sheet Cake Recipe.
amount of chocolate flavor to please chocolate and vanilla lovers alike!
recipe (of the Texas variety, they said!) so I did some research.
nontraditional like sprinkling the hot poured icing with pretty nonpareils.
“biggest slice,” you can accommodate her too!
A close up of a chocolate sheet can in a tray.
close up of a chocolate sheet can in a tray.
Notes
* How to make this gluten free (Texas) sheet cake
* How to make a smaller cake
* How to make an awesome gluten free chocolate frosting
* Storage instructions
* Ingredient substitutions
* Easy Gluten Free Chocolate Sheet Cake Recipe
WHY THIS IS THE BEST GLUTEN FREE CHOCOLATE SHEET CAKE RECIPE
This is a moist gluten free chocolate sheet cake that’s rich, but still light
enough to enjoy after a big meal, or after a light brunch. It’s very easy to
make with simple ingredients you probably already have on hand, as long as
you’re ready to go with one of our all purpose gluten free flour blends
There’s no melted chocolate in the batter, and in fact there isn’t even a ton of
unsweetened cocoa powder. That’s why the cake pairs so well with a poured
chocolate icing, and together they stay incredibly moist, with just the right
amount of chocolate flavor to please chocolate and vanilla lovers alike!
The cake batter is relatively thin, which is common in sheet cakes that aren’t
a thin batter evaporates in the oven since so much of the batter is exposed to
the heat early on in the baking process. And all that moisture also ensures a
super tender cake crumb.
A piece of chocolate cake on a small plate with a fork
piece of chocolate cake on a small plate with a fork
IS THIS A TEXAS SHEET CAKE?
When I first published this recipe in 2012, it was adapted from a recipe (linked
in the instructions below) for Texas sheet cake. I didn’t grow up eating that
sort of cake, but readers kept asking for a gluten free chocolate sheet cake
recipe (of the Texas variety, they said!) so I did some research.
Back then, to me, a “sheet cake” was a thick, bakery-style layer cake that was
loaded with that amazingly delicious, who-knows-what’s-in-it, sugar-rush-style
white frosting. A Texas sheet cake, it turned out was a thin cake baked in a
jelly roll-style rimmed baking sheet with a poured icing. After the first try, I
I guess this is technically a Texas sheet cake, still. But if I don’t call it
that, I don’t have to worry about being told that I’ve done something
nontraditional like sprinkling the hot poured icing with pretty nonpareils.
birthday or just a potluck. You know how adults often say, “I’ll just have a
little slice”? Well, there’s no cake easier to customize in the size of slices
than a thin sheet cake. And then when my youngest comes along and asks for the
“biggest slice,” you can accommodate her too!
If you’re hoping for a different sort of chocolate cake, here is my most classic
gluten free chocolate cake recipe
of course, if you’re more of a vanilla-type person, there’s always the very best
gluten free vanilla cake
A close up of a chocolate sheet can in a tray.
close up of a chocolate sheet can in a tray.
* Gluten free flour – I like to use Better Batter gluten free flour
(always the classic blend) in this recipe for its perfect balance of
ingredients, including xanthan gum and superfinely ground rice flour.
* Unsweetened cocoa powder – You can make this cake with either natural or
Dutch-processed unsweetened cocoa powder. Dutch-processed cocoa powder is
less acidic and has a more rich chocolate flavor, so I prefer that if
* Granulated sugar – The sugar in the cake, of course, adds sweetness, but it
also helps tenderize the cake significantly. I recommend against reducing the
amount, which is a question I get a lot, since your cake with be less tender.
* Baking soda – The baking soda here adds rise, and will also neutralize the
acid in natural unsweetened cocoa powder, if you’re using that instead of
* Salt – Salt balances the sweetness and brings out the chocolate flavors.
* Butter – Adding buttery flavor, moisture, and tenderness from the fat,
unsalted butter is an essential ingredient in this moist and tender chocolate
* Coffee – You don’t taste any coffee flavor when you add the brewed coffee to
this cake. It really just helps enhance the chocolate flavor without the need
to add more melted chocolate or even more cocoa powder.
* Sour cream – The acid in sour cream tenderizes the crumb, and of course adds
moisture. If you don’t have sour cream, you can use an equal amount of plain
* Egg and egg yolk – The egg adds rise and some richness, and the extra egg
yolks is there for added richness.
* Vanilla extract – Pure vanilla extract enhances the chocolate flavor and adds
HOW TO MAKE THIS GLUTEN FREE (TEXAS) SHEET CAKE
to make it no more than one-inch thick in a jelly roll-style rimmed baking
sheet. If you were to use this recipe and double it, then bake it in a 9 x
13-inch baking pan, the slices would likely fall apart as you tried to remove
Here, the pourable batter is made in one bowl, with melted butter, then smoothed
out in a rimmed baking sheet. It’s baked just until the cake springs back when
It can be a bit challenging to spread the batter into a perfectly even layer in
the pan, but not to worry. The poured icing covers all inconsistencies.
MONITOR YOUR GF CHOCOLATE CAKE’S BAKING TIME
Be sure not to overbake this cake, or you’ll sacrifice that extra-tender crumb.
It’s the kind you pick up with the tines of your fork and they smoosh a little
when you’re grabbing them.
Bake the cake just until the cake springs back when pressed gently toward the
center. Don’t bother with the toothpick test for doneness, since it isn’t always
ICING YOUR SHEET CAKE
Ideally, you’ll pour the hot icing on a freshly-baked cake that’s still warm
from the oven, and work to spread out the icing quickly before it begins to set.
The icing doesn’t harden, even when chilled, but it will set and wrinkle if you
try to disturb it as it cools. The icing will likely have a few bubbles and
lumps. They’ll even out as the cake cools, though.
Chocolate icing pouring on chocolate sheet cake in sheet pan
icing pouring on chocolate sheet cake in sheet pan
HOW TO MAKE A SMALLER CAKE
When I originally published this recipe, the cake was made smaller and baked in
a quarter sheet pan that measures 9 x 13 x 1-inch. Despite the relative
suggestion of the names of the pans, a standard quarter sheet pan doesn’t have
half the capacity of a half sheet pan.
If you’d like to make this cake in a quarter sheet pan, you’ll need to reduce
the recipe ingredient some alterations for others.
For ease, here are the ingredient amounts for baking this chocolate cake in a
quarter sheet pan (9 x 13 x 1-inch). Just follow the instructions below for the
method, changing only the pan size. The baking time should be roughly the same:
* For 2/3 of the cake, use these ingredients in place of those listed in the
recipe card below, but using the same method:
* 1 cup (140 g) all purpose gluten free flour blend
* 1/2 teaspoon xanthan gum (omit if your blend already contains it)
* 3 tablespoons (15 g) unsweetened cocoa powder
* 1 cup (200 g) granulated sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, melted
* 1/2 cup (4 fluid ounces) brewed coffee, at room temperature
* 1/2 cup (112 g) sour cream or plain Greek yogurt, at room temperature
* 1 egg (50 g, weighed out of shell) at room temperature, beaten
* 3/4 teaspoon pure vanilla extract
* For 2/3 of the icing: use these ingredients in place of those listed in the
recipe card below, but using the same method:
* 2 cups (230 g) confectioners’ sugar
* 3 tablespoons (15 g) unsweetened cocoa powder
* 1/8 teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, chopped
* 3/8 cup (3 fluid ounces) milk, any kind
* 1 teaspoon pure vanilla extract
* nonpareils, for sprinkling (optional)
A close up of a chocolate cake with a slice cut out
close up of a chocolate cake with a slice cut out
HOW TO MAKE AN AWESOME GLUTEN FREE CHOCOLATE FROSTING
* Confectioners’ sugar – Confectioners’ sugar, which is powdered sugar with an
added starch or other anti-caking agent, provides sweetness and structure to
the chocolate frosting.
* Unsweetened cocoa powder – The chocolate flavor comes entirely from cocoa
powder here. Dutch-processed cocoa powder will add richer, deeper chocolate
flavor, but natural cocoa powder works, too.
* Salt – Salt brightens the flavor of the frosting, and balances the sweetness.
* Butter – Melted butter adds buttery flavor and perfect texture as it cools;
the butter is what makes gives the top of your frosting that beautiful
crackly sheen when it sets.
* Milk – Just a touch of milk makes the frosting pourable and keeps it
relatively soft even after it sets.
* Vanilla extract – Pure vanilla extract enhances the chocolate flavor and adds
* Nonpareils for sprinkling (optional) – Gluten free nonpareils are just for
fun and entirely your choice, of course! Add them when the frosting is first
poured, or they won’t adhere.
MAKING THE SHEET CAKE FROSTING
Traditionally, the frosting is made as the cake is nearing the end of its baking
time, so it’s ready the moment the cake comes out of the oven. It’s poured over
the hot cake, and they cool and set together.
If you want to ensure a smoother frosting, sift your confectioners’ sugar and
cocoa powder into a mixing bowl before you melt the butter and heat the milk.
Whisk the melted butter into the sifted dry ingredients, and pour it over the
If you plan to make the cake more than a couple of hours before serving it, I
would recommend storing the cake unfrosted. I know it goes against the recipe
instructions, which call for pouring the hot frosting over the just-baked cake,
but the cake simply doesn’t store as well once it’s been frosted.
If you want to make the cake ahead of time, let it cool in the pan, unfrosted,
then cover the pan and store it in the freezer. Defrost fully at room
temperature, then add the frosting and allow it to set.
If you have leftover frosted cake, slice the leftover cake into rectangular
portions and store them in a flat, well-sealed container in a single layer in
the refrigerator. The frosting will keep the cake moist for at least 3 days as
long as the container has a tight-fitting lid.
INGREDIENT SUBSTITUTIONS
When I recently decided to make this cake again, thinking it would be perfect
for the long holiday weekend coming up in the U.S., the first thing I did was
make sure it worked with dairy-free substitutes. And I’m happy to report that it
In place of butter in the cake itself, I used half virgin coconut oil and half
nonhydrogenated vegetable shortening (I use Spectrum brand). Both measurements
In place of the sour cream or Greek yogurt, I used a plain, unsweetened nondairy
yogurt. Since the yogurt I used wasn’t thick enough, I strained it until it was
the consistency of Greek yogurt, and then measured the proper amount For milk, I used unsweetened almond milk.
In the icing, I recommend using all virgin coconut oil in place of the butter.
Shortening has almost no moisture, and the icing has a tendency to seize up and
end up too thick to spread.
I haven’t tried making this recipe egg-free. The one egg could most likely be
replaced water, mixed and allowed to gel), and the egg yolk virgin coconut oil, melted.
For a naturally egg-free and dairy-free cake, try my crazy cake gluten free
chocolate cake. You won’t believe how moist it still is!
I haven’t tried making this cake with sugar alternatives, but I’m anxious to
try. I’d recommend trying Lankato brand monkfruit granulated sugar substitute in
place of the granulated sugar,
Watch the consistency of the cake batter, though. If it seems too thick, as
sugar substitutes tend to be drying in baking, add more brewed coffee teaspoonful until it seems similar to the texture you see in the video.
In place of the confectioners’ sugar, Swerve has a confectioners’ sugar-style
replacement that should work. Again, watch the consistency and add more liquid
Since the only chocolate in this recipe comes from cocoa powder, without any
melted chocolate, the brewed coffee really helps to deepen the flavor. Caffeine
isn’t at all necessary, though, so brewed decaffeinated coffee is just fine. You
can replace the coffee with water, but you’ll sacrifice flavor.
Side view of chocolate sheet cake on metal spatula in sheet pan.
view of chocolate sheet cake on metal spatula in sheet pan.
WHAT’S THE DIFFERENCE BETWEEN A GLUTEN FREE SHEET CAKE AND A REGULAR CAKE?
A sheet cake is baked in a rectangular pan, and is typically not as deep as a
“regular” cake. It’s also not usually made as a layer cake, although you can
make a layered sheet cake.
WHAT MAKES A GF TEXAS SHEET CAKE DIFFERENT?
They say that a Texas sheet cake is so-called because it’s the size of Texas,
but I don’t know if that’s true or not! This cake is different because it’s made
in a jelly roll or other sheet pan in a thin layer, and has a hot boiled butter
CAN I USE THIS GLUTEN FREE SHEET CAKE RECIPE TO MAKE CUPCAKES?
No, I would not try to use this recipe to make cupcakes, since the batter is
formulated to bake up short, like in a jelly roll pan, not tall, like in a
cupcake. I would use our recipe for the perfect gluten free chocolate cupcakes
WHY DIDN’T MY CAKE RISE?
If your cake didn’t rise properly, check to see if your baking soda is out of
date. If your chemical leavener is not fresh, it won’t activate. Since there’s
only baking soda which activates the moment you add liquid to it, and no
double-acting baking powder, if you mix the batter and don’t put it right in the
oven, your baking soda may not have lasted long enough to provide a rise in the
WHY IS MY CAKE RUBBERY?
If your cake came out rubbery, it may have risen and then fallen as it cooled,
resulting in a gummy, dense cake without a real crumb. That’s usually due to a
too-hot oven that baked the outside too fast, before the inside has a chance to
bake all the way to the center. It also can happen if you overmeasure your
liquid or undermeasure your flour, both of which can lead to a cake with more
moisture than can bake out in the oven.
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EASY GLUTEN FREE CHOCOLATE SHEET CAKE RECIPE
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Yield: 1 half sheet cake
Serve a crowd with this delicious gluten free chocolate sheet cake. This gf
Texas sheet cake is moist and fluffy, and it’s easy to slice for big occasions.
* 1 ½ cups (210 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for appropriate blends)
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* 5 tablespoons (25 g) unsweetened cocoa powder, (natural or Dutch-processed)
* 1 ½ cups (300 g) granulated sugar
* ¾ teaspoon baking soda
* ¼ teaspoon kosher salt
* 12 tablespoons (168 g) unsalted butter, melted
* ¾ cup (6 fluid ounces) brewed coffee, at room temperature
* ¾ cup (168 g) sour cream or plain Greek yogurt, at room temperature
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 (25 g) egg yolk, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* 3 cups (345 g) confectioners’ sugar
* 5 tablespoons (5 g) unsweetened cocoa powder, (Dutch-processed, if
* ¼ teaspoon kosher salt
* 12 tablespoons (168 g) unsalted butter, chopped
* 7 tablespoons (3 ½ fluid ounces) milk
* 1 teaspoon pure vanilla extract
* Nonpareils, for sprinkling (optional)
* Preheat your oven to 325° F. Line a half sheet pan (13 x 18 x 1 inches) with
unbleached parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, baking
soda and salt, and whisk to combine well. Set the bowl aside.
* Pour the melted butter, coffee, sour cream, egg and vanilla, and mix until
* Pour the batter into the prepared sheet pan, and spread into an even layer
* Place the baking sheet into the preheated oven and bake until the cake is
uniform in color and springs back readily when pressed gently with a finger,
* During last 10 minutes of the cake’s baking, make the icing. In a large bowl,
place the confectioners’ sugar, cocoa powder and salt and whisk to combine
well. Set the bowl aside.
* In a clean small saucepan, place the butter and the milk, and cook over
medium heat, stirring occasionally, until the butter is completely melted.
* Remove the saucepan from the stove, pour the hot butter and milk mixture over
the dry ingredients, add the vanilla, and mix to combine.
* As soon as the cake is finished baking, remove the pan from the oven and pour
the hot icing over the hot cake.
* Working quickly to ensure that the icing is spread before it sets, with an
offset spatula or butter knife, spread the icing over the entire surface of
the cake. Sprinkle immediately with the (optional) nonpareils.
* Allow the cake to cool completely in the pan to room temperature.
* For easier slicing, chill the cake, then lift it out of the pan parchment paper. Slice it into 12 to 16 generous pieces, and serve chilled or
Originally published as Gluten Free Texas Sheet Cake on the blog in 2012. In
2018, recipe scaled up 150% and baked in a half, rather than a quarter, sheet
pan, photos and video new. In 2022, some new photos, text resources added.
Nutrition information is automatically calculated, so should only be used as an
A stack of three pieces of chocolate cake
stack of three pieces of chocolate cake
This rich, fudgy gluten free chocolate sheet cake is a simple one-bowl chocolate
cake recipe with an easy, poured icing. It’s just the best ever cake for a
potluck or birthday. #glutenfree #gf #sheetcake #texas #chocolatecake
rich, fudgy gluten free chocolate sheet cake is a simple one-bowl chocolate cake
recipe with an easy, poured icing. It’s just the best ever cake for a potluck or
birthday. #glutenfree #gf #sheetcake #texas #chocolatecake #birthdaycake