Saturday, April 19, 2014

Gluten Free Texas Sheet Cake

Texas Sheet Cake {Gluten-free}
  • 2 cups Gluten Free--I used Life Tastes Good Again
  • 1 tsp. xanthan gum (omit if using a flour blend that contains xanthan)
  • 2 cups sugar
  • 1 Tablespoon cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup salted butter
  • ⅓ cup cocoa powder (I use part Hershey’s Dark Cocoa, and part regular cocoa)
  • 1 cup water
  • ½ c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  1. Spray jelly roll pan (15″x9″x1″ pan) with cooking oil.
  2. In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt.
  3. In a medium saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
  4. Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
  5. Pour batter into greased pan. Bake at 350° for 20 minutes. A toothpick inserted into cake will come out with moist crumbs attached, but not wet batter.
  6. Place pan on a cooling rack to cool.
Fudge Frosting:
I used the frosting recipe found on the Texas Sheet Cake that Bonnie posted a while ago.

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