Chocolate Sheet Cake (Edit recipe)

Decadent gluten free chocolate cake with a rich and creamy chocolate frosting.

10 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	245
Fat:	12 g
Carbohydrates:	33 g
Protein:	3 g
Cholesterol:	12 g
Sodium:	121 mg
Fiber:	1 g
Sugars:	25 g
Calculated per serving.

by livelymeals

View original recipe

Serves: 16

Ingredients

Chocolate Cake

2/3 cup Brown Sugar
1/4 cup Cane Sugar
1/2 cup Coconut Oil, softened
3/4 cup unsweetened Applesauce
2 tsp Vanilla Extract
3/4 cup Milk
2 Eggs, room temperature
1/2 cup Cocoa Powder, + 2 tbsp
3/4 cup Almond Flour
1 cup Gluten Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
pinch Salt

Chocolate Frosting

1/3 cup Unsalted Butter
1/3 cup Milk
1 tsp Vanilla Extract
2/3 cup Cocoa Powder
2 cups Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cake

Preheat oven to 350 F. In a large bowl (using a stand mixer or hand blender), blend the brown sugar, cane sugar and coconut oil until combined. Then add in the applesauce and vanilla extract and blend until combined.
Then blend in the milk, followed by the eggs. Add in the remaining ingredients and blend until combined. Make sure not to over mix the batter. Line an 8x8 pan with parchment paper. Transfer the cake batter to the pan and bake for 25-30 minutes. When a toothpick inserted into the middle of the cake comes out clean or with a few crumbs, the cake is ready.

For the frosting

In a small saucepan, melt the butter over low heat. Then slowly stir in the cocoa powder until smooth. Transfer this mixture to a large bowl. Then slowly blend in the milk and vanilla. Then slowly blend in the powdered sugar until smooth. Wait until the cake is completely cooled to frost it.

Notes

All gluten free flour blends are not created equally. I highly recommend using the Bob's Red Mill 1-1 gluten free flour blend. I have not tested other gluten free flours so I am not sure how they will work.