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You are here: Home / baked Goods / Gluten Free Texas Sheet Cake

June 17, 2015

Gluten Free Texas Sheet Cake

GF Texas Sheet Cake

Howdy All! 

I finally had a weekend off with nothing do but a few fun things. It has been such a relaxing one consisting of pool day, baseball game and sleeping. It was a beautiful (and scorching HOT) weekend here in NC and looks like it will not be cooling down anytime. All I hope is that the Tomato plant makes it through! I have been putting it in the shade to let it cool off and keeping a close eye on the soil dryness. Just pray it makes it through! 

The recipe that I have for you today is an oldie but a goody. When I was a kid I would ask my mom to make this in place of a birthday cake because it was my favorite! Mom would never hesitate to do this because it was the cost of the ingredients to make it! Better than having to buy a cake that is for sure (and it tastes a lot better)! One year I even made it for her for her birthday. It is such a good cake that turns out chocolaty yet a smooth finish on the taste. 


This time though I messed with the recipe. I know, I know, never mess with Mom’s recipes but I did. I did just enough so that I could make it gluten free because I am trying to eat less gluten (not cutting it out just less). So, I still wanted to be able to eat this beautiful masterpiece. the plus side is that it is also easily converted into a paleo product as well! The best part is that it is also 100% vegan as well! 

Gluten Free Texas Sheet Cake Recipe: 

1 cup Cup Brown Rice Flour 

1/3 Cup + 2 Tbsp Tapioca Starch 

1 tsp Xanthan Gum 

1/2 tsp Himalayan salt 

2 cups Coconut Palm Sugar 

1 tsp Baking soda 

4 Tbsp Cocoa Powder 

1 cup Boiling Water 

2 Tbsp Flaxseed mixed with 5 Tbsp water 

1 1/2 tsp Lemon Juice mixed with 1/2 cup Almond Milk 

1 tsp Vanilla 

Icing: 

1/2 cup chopped nuts 

2 cup melted coconut oil 

4 Tbsp Cocoa powder 

6 Tbsp Almond Milk

1 tsp Vanilla 

1 Pound of powder Coconut Palm Sugar 

Start out by preheating your oven to 350 degrees Fahrenheit.

IMG_5056

mix together your flour, tapioca, xanthan gum, salt, and coconut palm sugar and set aside. Do your flaxseed water mixture and set aside as well to let gel. 

IMG_5057

On the stove in a sauce pan take your 1 cup of coconut oil (melt in microwave first so that it is easier to measure) and 4 Tbsp of Cocoa powder. Mix until blended well. Add your 1 cup of boiling water to the sauce pan and turn off heat. Pour over flour mixture. 

IMG_5058

Add in your flaxseed egg, almond milk and lemon juice mixture, vanilla and baking soda. Mix well and put into a prepared large cookie sheet (make sure to spray it with non-stick spray). Bake for 20 minutes. 

While that is baking take your 1/2 cup coconut oil and 4 Tbsp cocoa powder and blend well. Add in your almond milk and vanilla and stir well. Add in your powdered sugar and stir until combined. Add in your Chopped nuts (I used walnuts). As soon as your cake is done pour icing over and serve warm with a glass of milk or with some ice cream! 

Gluten Free Texas Sheet Cake
2015-06-17 10:52:18
A delicious twist on a cake. More like a Cake and Brownie combined.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
8549 calories
1085 g
0 g
491 g
36 g
387 g
2008 g
2499 g
849 g
0 g
75 g
Nutrition Facts
Serving Size
2008g
Amount Per Serving
Calories 8549
Calories from Fat 4214
% Daily Value *
Total Fat 491g
756%
Saturated Fat 387g
1935%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 52g
Cholesterol 0mg
0%
Sodium 2499mg
104%
Total Carbohydrates 1085g
362%
Dietary Fiber 34g
137%
Sugars 849g
Protein 36g
Vitamin A
0%
Vitamin C
4%
Calcium
37%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup Cup Brown Rice Flour
  2. 1/3 Cup + 2 Tbsp Tapioca Starch
  3. 1 tsp Xanthan Gum
  4. 1/2 tsp Himalayan salt
  5. 2 cups Coconut Palm Sugar
  6. 1 tsp Baking soda
  7. 4 Tbsp Cocoa Powder
  8. 1 cup Boiling Water
  9. 2 Tbsp Flaxseed mixed with 5 Tbsp water
  10. 1 1/2 tsp Lemon Juice mixed with 1/2 cup Almond Milk
  11. 1 tsp Vanilla
Icing
  1. 1/2 cup chopped nuts
  2. 2 cup melted coconut oil
  3. 4 Tbsp Cocoa powder
  4. 6 Tbsp Almond Milk
  5. 1 tsp Vanilla
  6. 1 Pound of powder Coconut Palm Sugar
Instructions
  1. Start out by preheating your oven to 350 degrees Fahrenheit.
  2. mix together your flour, tapioca, xanthan gum, salt, and coconut palm sugar and set aside. Do your flaxseed water mixture and set aside as well to let gel.
  3. On the stove in a sauce pan take your 1 cup of coconut oil (melt in microwave first so that it is easier to measure) and 4 Tbsp of Cocoa powder. Mix until blended well. Add your 1 cup of boiling water to the sauce pan and turn off heat. Pour over flour mixture.
  4. Add in your flaxseed egg, almond milk and lemon juice mixture, vanilla and baking soda. Mix well and put into a prepared large cookie sheet (make sure to spray it with non-stick spray). Bake for 20 minutes.
  5. While that is baking take your 1/2 cup coconut oil and 4 Tbsp cocoa powder and blend well. Add in your almond milk and vanilla and stir well. Add in your powdered sugar and stir until combined. Add in your Chopped nuts (I used walnuts). As soon as your cake is done pour icing over and serve warm with a glass of milk or with some ice cream!
Notes
  1. Make sure to melt your coconut oil in the microwave in ensure that it is measured out correctly! The walnuts or nuts are optional. It just gives the cake more of a decorative touch.
By Not Too Shabby Gabby
beta
calories
8549
fat
491g
protein
36g
carbs
1085g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
IMG_5059

If you are curious on how to make powder coconut palm sugar here it is: 

for every 1/2 pound of coconut palm sugar add 1 Tbsp of Tapioca Starch. 

I have this laying around all the time since it is the only sugar I really use. I still have some white sugar in my kitchen but I never use it. i have it mainly for people who visit and think coconut palm sugar is weird or they don’t know what it is. I try to use as little of it as I can but people ask for white cupcakes a lot from me and coconut palmIMG_5062sugar is not white. Sometimes unrefined demerara sugar will work okay too. 

I only used half a recipe for this because well I do not need sweet around in my house! Well I always have them that  is my problem so just a little bit will go a long way for me! I made it as a dessert for a dinner that we had with our neighbors and half of it was plenty for us. Of course my mom had to have some as well but the sad part is that there was none left over. It looks like I am going to have to make this again very very soon! 

I hope you have a blessed and happy week! 

If you have any questions, comments or concerns you can email me at not2shabbygabby@gmail.com or comment below. You can also follow along on my adventures on instagram (@notshabbygabby), pinterest or twitter (@not2shabbygabby) or like me on Facebook at Not Too Shabby Gabby! 

Deliciously, 

Gabby

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Filed Under: baked Goods, gluten free Tagged With: chocolate lovers, gluten free, gluten free baked goods, texas sheet cake

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Comments

  1. Lou Lou Girls says

    June 29, 2015 at 2:25 pm

    This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, tonight at 7 pm. Lou Lou Girls

    Reply
  2. Stephanie says

    June 30, 2015 at 1:08 am

    YUM!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

    Reply

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I am a lover of all thing cute, cuddly, sweet and colorful. I prefer to be in the kitchen but love to take adventures! I am a social media director who is all about having fun! My life is one adventure after another and you see!

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