Gluten-Free, Dairy-Free Texas Sheet Cake Recipe

Last month my three children decided that they were “tired” of our regular chocolate cake and wanted me to make a new chocolate cake recipe!  Now mind you, the chocolate cake recipe I have been using for the last eight years has passed muster with even the most fussy eater!  I resisted their pleas until they won me over.  So, I pulled out one of my 4 recipe files and looked through my old favorite recipes, which all contained gluten, dairy, and eggs.  I found one recipe from Marie Glascow from People’s National Bank where I worked in high school called “Brownie Cake” which contained only two eggs.  This is critical since we have to do egg-free baking.  Then, I found my Mom’s recipe for “Texas Sheet Cake”, which much to my surprise also only contained two eggs.  A closer inspection caused me to realize that these two recipes were the same but simply had different names.

To convert recipes from wheat and dairy to gluten-free and dairy-free and egg-free, you have to be willing to tolerate failures.  Was I in the mood for a failure?  Not really, but my children were so convincing.  The conversion was a great success, however I realized that the next time I made the cake I would grease and flour the pan – something neither recipe suggested.  Last week I took this “allergen-free” Texas Sheet Cake or Brownie Cake to Cross Roads Bookstore in Clarence Center as dessert for the talk I gave as part of their Boxed Lunch Series.  It was a raving success!  I promised the attendees that I would include the recipe in my blog so that they would have it because it is not in my cookbook.  So, ladies here it is:

Texas Sheet Cake or Brownie Cake 

Preheat oven to 350 degrees.  This recipe uses a special sized pan and that is important.  Use a jelly roll type pan which would measure approximately: 15″ x 10″ x 1 1/2″ OR 15″ x 10 1/2″ x 1″.  Grease and flour your pan.

In a large mixing bowl, combine and then set aside:

2 cups Gluten-free flour (see note below)

2 cups sugar                                                                                                  

1/2 teaspoon salt                                                                                            

1 1/2 teaspoon xanthan gum

In a medium saucepan, combine and bring to a rolling boil and then set aside:                                            

2 sticks of acceptable margarine or solid shortening                                    

1  cup water                                                                                                    

4 Tablespoons cocoa  

Once you have completed the above two steps, mix together:                      

1/4 cup water combined with 1 Tablespoon Ener-G egg replacer                  

Then ADD:                                                                                                      

1 teaspoon baking soda                                                                                

 1/2 cup non-dairy milk substitute                                                                

1 Tablespoon vinegar                                                                                      

1 teaspoon vanilla  

Mix well.  Add the second two mixtures to the first flour mixture and combine until smooth.  Pour into your prepared shallow baking pan.  Bake in a 350 degree oven for 20-23 minutes or until done.  Watch so it does not overbake.  Frost the cake while it is warm.  This cake freezes well.

Chocolate Frosting                                                                                          

1 stick of acceptable margarine or other shortening                                    

4 Tablespoons cocoa                                                                                      

4-5 Tablespoons of water or non-dairy milk substitute                                 

1-pound (16 oz.) acceptable powdered or Confectioner’s sugar                    

1 teaspoon vanilla                                                                                            

Combine all ingredients and beat until smooth and creamy.    

Thanks to both my Mom and Marie Glascow for the original to this dreamy delight!  And thanks to my three children for getting “tired” of the same old chocolate cake!  Enjoy!

Love,

Lisa