The Best Texas Sheet Cake (GLUTEN FREE)
One of my biggest issues with gluten free baked goods is that they taste either gritty, or oily. I understand that to omit traditional flour you have to “DO SOMETHING!” to achieve a good tasting product, but none the less…I HATE that!
I have found that this recipe has made me enjoy baked goods again. I don’t have much of a sweet tooth these days but this cake wakes that thing RIGHT up. Its fabulous. Not kidding.
I have feed this to gluten eaters all the time and NONE of them know (or care)! It truly is THAT yummy and such a quick recipe to “throw together”.
I will tell you it is now where near “low fat” or “healthy”, but WHO cares it’s DELICIOUS!
Give it a try, you Will be hooked.
2 sticks unsalted butter
1 cup water, boiling
1/2 cup good quality cocoa powder
2 cups brown rice flour
1 1/2 cups sugar
1/4 teaspoon sea salt
1/2 cup buttermilk*, non dairy keifer can be substituted for non-dairy option
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Preheat oven to 350°F.
Melt 2 sticks butter in a saucepan. While it’s melting, boil 1 cup of water. When butter is melted, add in cocoa powder and whisk thoroughly (whisking will help w/ the “grittiness” that come w/ gfree baking). Pour in the boiling water and allow the mixture to bubble for about 30 seconds. Turn off heat. Set aside.
In a large mixing bowl, combine flour and sugar and 1/4 teaspoon salt. Stir together. Pour the hot butter and chocolate mixture over the top of the bowl flour mixture. Stir together slightly to cool the chocolate.
In a measuring cup, pour in buttermilk. Add the eggs, beaten. Vanilla and baking soda. Stir together to combine. Add buttermilk mixture to the chocolate and flour mixture. Stir together well. Pour batter onto a parchment lined sheet pan. Spread evenly.
Bake for 20 minutes.
While the cake is baking, get the glaze ready.
Ingredients for Glaze
1 cup almonds, chopped
1 3/4 sticks butter
1/2 cup cocoa powder
1/3 cup milk, non dairy milk could be substituted
1 teaspoon vanilla
3 cups powdered sugar
Directions for Glaze
Chop almonds into very small pieces. Set aside.
In a medium saucepan (use the same one as you used for the cake), melt 1 3/4 sticks of regular butter. When butter is melted, add cocoa powder. Stir together, allow to bubble for 30 seconds. Remove from heat. Add in milk and vanilla. Stir together.
Next add powdered sugar. Stir together. Add chopped almonds. Stir together again. Pour over warm cake.
Drizzle all over the surface, you shouldn’t need to spread much.
Enjoy the tasty gorgeousness.
*Note: If you can’t find buttermilk you can get the same results this way: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly.