Gluten Free Texas Sheet Cake

This Gluten-Free Texas Sheet Cake is a game-changer for those with dietary restrictions! Made with almond flour and refined sugar-free, this moist and decadent cake is a crowd-pleaser. With a creamy frosting and a tender crumb, it’s the perfect dessert for any gathering or special occasion.

Ingredients

• 1 1/2 cups almond flour
• 1 cup coconut sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• 1/4 cup melted coconut oil
• For the frosting:
• 3/4 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions

Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish with non-stick cooking spray and set it aside.

In a medium-sized bowl, whisk together the almond flour, coconut sugar, granulated sugar, baking soda, and salt.

Set it aside. In a large bowl, whisk together the softened butter and eggs until creamy.

Add the vanilla extract and whisk until combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Make sure to whisk until smooth.

Pour in the melted coconut oil and whisk until fully incorporated.

Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth and creamy.

Add the vanilla extract and beat until combined.

Add the heavy cream, 1 tablespoon at a time, until you reach your desired consistency. Beat until smooth and creamy.

Once the cake is completely cooled, spread the frosting evenly over the top of the cake.

Cut into squares and serve!

Notes

Use high-quality almond flour that is finely ground for the best results. Make sure to sift the dry ingredients before whisking them together for an even distribution of ingredients.

Don’t overmix the batter, as it can result in a dense cake.

Stop whisking as soon as the ingredients are combined. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes before using.

For an extra moist cake, don’t overbake it. Check the cake at 20 minutes and if it’s not done, bake for an additional 2-3 minutes at a time until it’s cooked through.

To ensure the cake cools evenly, let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

If the frosting is too thick, add a little more heavy cream. If it’s too thin, add a little more powdered sugar.

You can also adjust the consistency to your liking.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 18g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 4g