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.
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.
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.
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!
- 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
- 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.
- 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.
- 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.
- 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!
- 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.
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 palm
sugar 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
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
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!