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Texas Sheet Cake (Flour, Grain & Gluten-Free)

March 21, 2015 By satisfyingeats 8 Comments

Texas Sheet CakeIt’s been a long week… heck, it’s been a long year! I love my little guys but they are 90 to nothin’ and this mama hasn’t had time to do anything! Well, I am coming out of recipe posting freeze to bring you this delicious recipe! It’s amazing that this cake is gluten-free, grain-free and can be made nut and dairy-free and still taste amazing! I should have called it my Magic Cake! connor cowboy

connor collageI made this cake for my son’s birthday party and everyone LOVED it, and I have since made it 3 more times to make sure I got it right! I love this cake because it’s CHOCOLATE, moist and not only is it grain-free but it is also flour-less! I also topped it with my 2-Minute Chocolate Frosting! Yeah, this cake is pretty amazing!

Baking Tips:

I used unsalted almond butter but you can use peanut or sunflower seed butter. This recipe calls for 2 cups but if you only need a small cake, free to half the recipe, bake it in a 9 inch cake pan and adjust the cooking time as needed. The key is to not over cook the cake. I personally prefer the cake to be underdone than over done!

If  you want to lower the carbs even more, omit the chocolate chips in the cake and use THIS ganache recipe for the frosting! If you are looking for a dairy-free ganache, use this RECIPE.

I hope you enjoy!

XOXO Melissa 

Texas Sheet Cake
2015-03-20 14:28:14

Serves 20

Nutrition: 260 Calories, 21 grams of Fat, 15 Total Carbs, 5 grams Fiber, 10 grams Net Carbs, 7 grams Protein

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Ingredients
  1. Cake

    • 18 oz. (2 cups) unsalted natural almond butter, peanut butter or sunflower seed butter (for nut-free)*
    • 3 tablespoons salted butter (or coconut oil for dairy-free)*
    • ½ tablespoon apple cider vinegar
    • ½ tablespoon baking soda
    • ½ cup unsweetened applesauce
    • ½ cup mashed banana (or more unsweetened applesauce)
    • ½ cup plus 2 tablespoons raw cacao powder
    • 4 large eggs
    • ¾ teaspoon Stevia Select Stevia or sweetener of choice
    • 2 tablespoons coconut sugar or sweetener of choice (optional)
    • ½ tablespoon vanilla extract
    • 2 tablespoons cold coffee
    • ¼ cup 70% Extra Dark Chocolate Chips (optional)

    *If using a salted nut butter, use unsalted butter

    2-Minute Frosting

    • 3/4 cup heavy whipping cream
    • 4 oz. Semi to Bittersweet Chocolate (or 60-70% Cacao), chopped*

     

Instructions
  1. Cake

    Preheat oven to 325 degrees. In a medium bowl (or blender), add the almond butter and butter and blend until smooth. Then add baking soda and vinegar. As soon as the vinegar and soda react, add the remaining ingredients. Blend until batter is smooth. Taste for sweetness and adjust if needed.

    Butter the bottom of a 9X13 inch baking pan. Pour batter into prepared pan and spread batter out evenly. Bake for 30-35 minutes or until the center is just done but don't let it cook so long it starts to crack on the top. The key to this cake is to not over cooking it. Allow cake to cool 10-15 minutes before topping with frosting. 

    2-Ingredient Frosting

    Add heavy cream to a small pot over medium heat. As soon as the cream begins to get hot to the touch or you see little bubbles start to form on the sides of the pot, turn off heat and whisk in chocolate pieces until the chocolate is melted. 

    *You can use a darker chocolate you may need to add additional sweetness to the ganache. I used 60% so that I didn't have to add anything else to the recipe. 

    You can pour warm frosting over the warm cake and serve immediately or let it sit to get to room temperature. Be sure to serve with Vanilla Bean Gelato! 

Satisfying Eats https://satisfyingeats.com/
Texas Sheet Cake2Looking for more great recipes? Click below to purchase my two cookbooks in both eBook and spiral bound form,cookbook collage 3-5-14

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Filed Under: Cakes, Chocolate Tagged With: birthday, Cake, Chocolate

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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Comments

  1. Sarah says

    May 13, 2015 at 12:54 am

    This sounds so yummy! I’m not a huge fan of almond flour (the texture or the price!) so I like to see low carb baked goods without it. Do you know what the fat & carb count would be for this? I’m on THM & trying to figure out if this would be an S or a Crossover? Either way, I’ll make it! 🙂

    Reply
  2. Ibukun says

    December 31, 2015 at 2:18 pm

    Hi
    I’d like to make this cake for my boy for his first birthday in a few days. Just a couple questions:
    1. Can I sub more banana if I don’t have applesauce?
    2. Can I use white vinegar instead of the apple cider vinegar?

    Thanks!

    Reply
    • satisfyingeats says

      December 31, 2015 at 8:20 pm

      Yes and yes! 🙂 Just be sure to taste the batter to get the sweetness right and don’t over bake. I hope your son (and guest) enjoy the cake!

      Reply
      • Ibukun says

        January 3, 2016 at 10:59 pm

        Thanks! I’ll let you know how it turns out.

        Reply
  3. Ibukun says

    January 6, 2016 at 9:20 am

    Sorry, one more question. This calls for 1/2 tablespoon baking soda. Is that correct, or did you mean 1/2 *teaspoon* baking soda. That seems like a lot

    Reply
    • satisfyingeats says

      January 6, 2016 at 11:26 pm

      1/2 tablespoon is correct. This is a big cake.

      Reply
  4. Jackie says

    December 22, 2017 at 8:51 pm

    Hello, I just wanted to thank you for posting such great recipes. My daughter was recently diagnosed with type 1 diabetes. It has been a very difficult diagnosis. We have done many diet changes but she has missed some of her favorites. The recommended sweetener for her is stevia. However I didn’t have much experience with it. When I found your website with recipes in which it was already utilized vs having to substitute (which I found turned out poorly) I was thrilled! We first made one of the cake recipes and it tasted like cake! She loved it! I cried to see her loving a piece of cake without being so worried about her blood sugar. Thanks so very much from the bottom of my heart. Your recipes have been a huge blessing to us.

    Reply
    • satisfyingeats says

      December 29, 2017 at 1:27 am

      Thank you for your kind words Jackie. 🙂

      Reply

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