Gluten Free Skillet Texas Sheet Cake Recipe

by Carol Kicinski on July 20, 2017

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Gluten Free Skillet Texas Sheet Cake Recipe

I love Texas sheet cakes but I’m just not crazy about the presentation. Usually they are baked in a jelly roll pan or lasagna dish. It’s not like they look bad but I just thought they could look better. Thus, my Gluten Free Skillet Texas Sheet Cake recipe was born.

This has got to be one of my most favorite chocolate cakes ever! It is rich, chocolatey, moist, decadent, and utterly delicious beyond belief. And baked in a skillet, I think it has a lovey rustic look – very Texas I think.

Recipe Notes: I have never tried this cake dairy free but I think it would be just fine to substitute dairy free buttery sticks and dairy free milk and buttermilk in this recipe. I would recommend using rice milk and making dairy free buttermilk by adding ½ tablespoon of lemon juice or vinegar to ½ cup rice milk and letting it sit to “sour” for 5 minutes. I always bake with Wholesome! organic sugar and their powdered sugar has the benefit of being corn free. As always, make sure you use pure vanilla extract.

Gluten Free Skillet Texas Sheet Cake

Gluten Free Skillet Texas Sheet Cake Recipe

Ingredients

Cake

1½ cups gluten-free all-purpose flour
¾ teaspoon baking soda
¾ teaspoon kosher or fine sea salt
1½ cups Wholesome! organic sugar
12 tablespoons butter
3 tablespoon unsweetened cocoa powder
½ cup brewed coffee
¼ cup water
½ cup buttermilk
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

Frosting

¼ cup milk
4 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/8 teaspoon kosher or fine sea salt
2 cups powdered sugar
1 teaspoon pure vanilla extract
½ cup chopped pecans

Directions

Preheat the oven to 350 degrees.

In a medium mixing bowl, whisk together the flour, baking soda, and salt.

In a 12-inch cast iron skillet, combine the sugar, butter, cocoa powder, coffee and water. Bring to a boil over medium-high heat. Remove from the heat and whisk in the flour mixture. Whisk in the buttermilk, vanilla, and eggs. Bake for 20 – 25 minutes or until the cake looks set and a toothpick inserted into the center comes out clean.

While the cake is baking, make the frosting. In a small saucepan, combine the milk, butter, cocoa powder, and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk the powdered sugar in, ½ cup at a time. Keep whisking until smooth. Whisk in the vanilla.

As soon as the cake is done, spread the frosting over the top in an even layer, sprinkle with the pecans, and let cool at least 10 minutes or until the frosting sets. Can be served warm, room temperature or cold.

Servings

A gluten free cake recipe that serves 8

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