Moist, deep dark chocolate cake is topped with my favorite chocolate fudge frosting to make this gluten-free Texas Sheet Cake. My hubby requests this gluten-free chocolate cake for his birthday cake almost every year! It’s much easier to make than a layer cake so I happily oblige.
Chocolate cake is definitely in my Top 5 favorite desserts. My family declares this the best gluten-free chocolate cake ever! My husband never really liked chocolate cake until I started making this one!
Gluten-free Texas Sheet Cake is the perfect potluck dessert too. You make it in a huge rimmed sheet pan (15.5″x10.5″), also known as a jelly roll pan. This is the jelly roll pan I have and use, it even has a lid! I love having the lid so I can cover desserts like this without foil or saran wrap sticking to the top of the dessert.
This is the same pan I use for my gluten-free Pumpkin Bars with Cream Cheese Frosting. And the same pan I use for my gluten-free revel bars so it gets a lot of use around here between all these recipes!
Because of the large pan, this makes a thin gluten-free sheet cake with plenty of servings for birthday parties or potlucks.
You can also cut the pieces small if you want to serve a large crowd, so I do that when bringing to a potluck where people are grabbing multiple desserts so they don’t need each serving to be so big.
At home, we like slices nice and big with a glass of milk or scoop of ice cream.
Notes on Ingredients for gluten-free Texas Sheet Cake:
- Gluten-free Flour: As always, I recommend using a good quality gluten-free flour blend that isn’t made of bean flours. I have had great success with the texture of this cake when I use King Arthur Measure for Measure Flour, Gluten free Mama’s Almond Blend, and also with Cup4Cup flour. Try with your favorite good quality flour blend (not Namaste or Pillsbury).
- If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
- Butter: Real butter produces the best results in this cake and the frosting. If you absolutely need to substitute it, like to make it dairy-free, then use a good stick butter alternative like Melt or Earth Balance in an equal amount
- Baking cocoa: In this recipe, I like to divide the total amount called for and use about 1/2 of dutch-processed, Hershey’s regular or Saco blend cocoa and 1/2 Hershey’s special dark cocoa. That is how I achieve a deep, dark brown to the cake and icing.
- Buttermilk: If you don’t have buttermilk on hand you can either use 1/2 cup milk or non-dairy milk alternative with 1 tsp lemon juice mixed in or use buttermilk powder, following the package instructions for how to replace 1/2 cup buttermilk with it.
One thing I like about making this cake is that you don’t have to wait for it to cool completely before you frost it. The cake is still warm when you put the warm frosting on.
Ingredients for the amazing fudge frosting:
The chocolate frosting for this cake is sooo good – it tastes like fudge! It’s made simply with powdered sugar, cocoa powder, butter, milk and vanilla extract. I use a hand mixer for making the frosting. You probably have all of these on hand already!
Yes, you can make this frosting dairy-free by using a dairy-free milk alternative. I do that when I want to use this frosting on other cakes/cupcakes that are dairy-free.
After you frost this, let it cool completely before cutting it. You can put in the refrigerator to speed up the process.
You can cut in a 5×3 pattern for 15 big slices, or a 6×4 pattern for 24 smaller slices, or whatever you prefer! If I’m bringing this somewhere that there are a lot of desserts, I’ve even cut into a 7×5 pattern for 35 smaller pieces.
Everywhere I bring this people can’t get enough and I always come home with an empty pan!
I’ve also posted this recipe adapted as gluten-free chocolate cupcakes and as “gluten-free Love Cakes” for Valentines! Happy Baking!
You can even stack two pieces of this sheet cake on top of each other for two layers of deliciousness!
If you make this sheet cake and love it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Texas Sheet Cake Recipe:
Gluten-free chocolate cake that's ready to serve a crowd! Serve up slices of this gluten-free Texas sheet cake at your next potluck or party. *If your flour blend already contains xanthan gum or guar gum, omit the xanthan gum called for in this recipe. As always, be sure to double-check your ingredients for gluten. For the cocoa powder, I like to use about 1/2 of dutch-processed or Saco blend cocoa and 1/2 Hershey's special dark cocoa. That is how I achieve a nice dark brown to my cupcakes and icing. The number of servings will depend on how big you want to cut slices of cake. If serving with ice cream and toppings, we cut a little smaller. If bringing to a potluck with a lot of desserts, we cut a little smaller. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Texas Sheet Cake
Ingredients
Cake:
Fudge Frosting:
Instructions
Fudge Frosting:
Notes
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Old photo from 2014 when this was originally posted!
Michelle Palin ~ My Gluten-free Kitchen says
You got it! I won’t admit how much of this sheet cake I ate this week!
Adele says
Definitely giving this a try! Not too many ingredients either plus it’s chocolate… Mmmm, melt!
Mary Renee says
Ok, I REALLY wanted to love this cake.
But, something went massively wrong and I’m not sure what!! 🙁
It was so thick and springy just as a batter. Is that normal?
Seriously, when I was mixing it, it kept growing up the mixers like a bad science experiment come to life. It was pretty comical. lol
I used a cup for cup flour that already contained xantham and as I had no buttermilk on hand, I did the regular milk with vinegar substitution. That was my only difference, but I don’t think it would make that much of a difference.
Yours looks fantastic and I really want to make it again. Any suggestions?
Michelle Palin ~ My Gluten-free Kitchen says
Mary,
The only two times I’ve had something like what you are describing happen, I stood there shaking my head wondering what in the world?! Then I tasted the batter and realized I had completely forgotten the sugar! If that happens, you have to toss it and start over. Could that have been what happened to you? It is important that the sugar is in there with the other dry ingredients when you add the liquid. The sugar will liquify then helping make a more runny batter.
The only other thing is if you used a flour blend with coconut in it. The coconut flour really absorbs the liquids and you end up with a much more solid batter. It still turns out okay once baked though.
Hope you’ll try it again Mary!
Mary Renee says
Nope, I added the sugar. The taste was fine, the consistency was just off. The flour I use is a rice flour/cornstarch/tapioca mix. It’s done well with all the other breads and sweets I’ve made.
I did realize that I made a total rookie mistake and used baking powder instead of soda. I’m hoping that that is the major factor.
I’m going to make a half batch here in a little bit. I’ll let you know if that changes anything. 🙂
Jen G says
I had the same problem. I used my own brown rice, tap and potato starch mix and also used vinegar to sour my milk. It tastes OK but it’s a little gummy/chewy. I was wondering if it could be too much xanthan gum but now I’m wondering if it has something to do with the vinegar.
Aurora says
Hi, did you bake this batch, or just toss it? Mine did that a couple of times, but the baked product was great!
Norma Jean Stapleton says
When I bake with a rice flour blend , it tends to be more gummy,chewy also.
Linda billingsley says
Do you have a yellow cake gf recipe? Thank you.
Judy says
We have always loved this cake for many years. Especially with chopped nuts on top! Thank you for sharing this! Recently our diets have changed and now I need to know if I can substitute coconut palm sugar for the regular sugar?
Michelle Palin ~ My Gluten-free Kitchen says
Judy,
Chopped nuts on top is totally great for this!
I haven’t tried using coconut palm sugar in this recipe, but I do think it would work. Give it a try and let me know!
Susan says
I’m not an expert here but I’ve baked with all the flours you mentioned. The almond flour gives the cake a sponge like texture. I have a wonderful coconut cake recipe with white chocolate and whipped cream frosting that uses the almond flour I believe that’s what went wrong with some of the cakes. I use King Arthur’s gluten free flour and never have a problem with my cakes turning out. If a recipe calls for coconut flour I’d advise you to use it at first then see if it turns out to your liking. I can even see it in the photograph that’s pictured of the cake. I don’t like baking with the dutch processed chocolate unless it’s called for in a recipe. it can have a different taste and look. I can’t wait to try this recipe. I’ll try it and let you know how it turns out. I have to wait until I have a big event though. Too much cake for me. I’d eat too much of it.
Liz says
I have made this cake twice now with gluten free bisquick and it turns out amazing. I’ve used both sour cream and buttermilk and both are fabulous. It is my favorite gluten free cake. It is just like my Grandma used to make. I’d like to cut back on the sugar but haven’t been brave enough to try it yet since everyte me I make it, it is for a party.
Lori Kaumans says
Could you use Swerve or erythritol instead of sugar?
Betty says
Ah-mazing! Absolutely awesome cake. Makes a huge amount but my family is t complaining 🙂
Catherine Davis says
Hi! I am looking for a recipe to use for a banquet and I have a quick question. Can you use Bob mill’s GG Flour? Will it turn out well? If so, this is definitely the recipe for me.
Catherine Davis says
Or even coconut flour?
Michelle Palin ~ My Gluten-free Kitchen says
Catherine, I’m not crazy about the performance of Bob’s Red Mill’s flour, and also don’t recommend it because it isn’t certified gluten-free. Good flour blends that should work well here are Gluten Free Mama’s, Cup4Cup, or Pamela’s. Definitely don’t use coconut flour or a blend with coconut flour, as it really absorbs the liquids and will affect the texture.
I recommend baking a test cake before the event you need to bring it to so you can make sure the blend you use works fine for it!
Kay-M says
I used the Bob’s Red Mill flour (1 to 1 – with the blue label) – and EVERYONE (even those that eat gluten items all the time)was raving at how good it was. My granddaughter is gluten-intolerant (not celiac), and LOVES this cake – even without the frosting!! This will be my go-to recipe from now on!!! THANK YOU so much for posting this!!!!!!!
And a great place to buy this flour is at Sam’s Club. I only pay $8.48 for 5 pounds!!
Caroline says
I’m always skeptical of GF recipes that boast of being as good as regular flour recipes, BUT this was really good! I used King Arthur GF All Purpose Flour. I made one batch as written and one with bittersweet chocolate chips added into in the cake batter. Both were really good, but in a side by side taste test the one with the chocolate chips edged out the original. I took this to a big family party where no one but myself was GF and everyone loved them! The only thing I might try next time is reducing the sugar a little. Thanks for sharing!!
Laura B says
I used King Arthur Flour’s Measure for Measure, which is my go to for all GF cooking and baking. Turned out perfectly!
Cheryl says
But where’s the cinnamon? I know some people have nut allergies, but where’re the nuts? I know, I know, I can add them but that was always my favorite part about the Texas sheet cake of my long ago youth ????
Michelle Palin ~ My Gluten-free Kitchen says
Yes, feel free to add cinnamon and nuts!
Laura Jolly says
Can you make this with almond flour?
Michelle Palin ~ My Gluten-free Kitchen says
No almond flour wouldn’t work as a straight substitution. If you are looking for recipes that only use almond flour, I would google almond flour chocolate cake. Probably some paleo ones will suit you most.
Sarah Levine says
At the beginning, you say that you use a 13″x18″x 1″ jelly roll pan, but the recipe says 15″x 9″x 1″. I can only find the larger size, so hopefully that’s correct.
I have made this before, and it was amazing, but I forget what I used! Along the same vein, can this be made in 9″x 13″pan?
Thanks,
Sarah
Kat says
Just wanted to drop a note since this recipe has become a staple for me and my gf relatives (celiac runs in the family). Fabulous recipe! If I ever wonder what to make for a dinner party, I always make this cake. Everyone raves about it. One friend told me he doesn’t even like chocolate cake, but he had an extra slice of this one. No one ever guesses it’s gf. They mostly just think it’s the most delicious chocolate cake they’ve ever had. It’s moist, not too sweet, and very chocolatey. Just how I like chocolate cake. Even though it’s not over-sweet, when I’m making the frosting, I replace a good portion of the sugar with cocoa powder so it’s even more chocolatey. It ends up being like fudge. Ridiculously delicious. One note: rather than using a sheet, I use round cake pans and put the frosting in the middle and then over the top and sides and serve it as an elegant layer cake. Perfection.