4.7 from 80 votes
Gluten-Free Chocolate Cake (Texas Sheet Cake)
This Gluten-Free Chocolate Cake (Texas Sheet Cake) uses almond flour and coconut cream to yield a moist, dense chocolate cake without traditional wheat flour. Cocoa powder and a sugar substitute provide rich chocolate flavor and sweetness, while eggs, vanilla, almond milk, and coconut oil produce a thick batter baked in an 8x8 pan. The cake offers a tender crumb suitable for those avoiding gluten.
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
16
squares
Calories:
126 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/2 cups (10oz/287g) almond flour
- 1 ( 14oz) can coconut cream cold
- 1/3 cup (1 ⅓ oz/37g) cocoa powder
- 3/4 cup (3oz/85g) cocoa powder
- 3/4 cup (3oz/85g) confectioners Swerve Lakanto/Swerve or coconut sugar
- 1 cup (4oz/115g) confectioners Swerve or Lakanto confectioner's Sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 egg at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup (6floz/170ml) almond milk or any other non-dairy milk
- 1/4 cup (2floz/57ml) coconut oil melted and cooled