Get ready to make the most delicious, moist, and tender gluten-free chocolate sheet cake! Forget grocery store cakes that are filled with gluten and artificial dyes. My gluten-free chocolate sheet cake takes the cake when it comes to birthday parties, potlucks, and whenever the occasion calls for a celebratory cake.
3/4cupbutter or dairy-free butter (1 1/2 sticks) - softened at room temperature
3 cupspowdered sugar
2tsp vanilla
2Tbspmilkor dairy-free milk
Instructions
For the Cake
Preheat the oven to 325°F and lightly grease a 9x13 pan. Set aside.
In a large mixing bowl, whisk the flour, xanthan gum (omit if your flour blend already contains xanthan gum), brown sugar, cocoa, baking soda, and salt.
Add the hot brewed coffee and oil to the dry ingredients, then stir the ingredients using a spatula or spoon until combined.
Add the buttermilk and eggs and stir the ingredients with a spatula or spoon until well combined.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake the cake until it springs back if gently touched or a toothpick inserted near the center of the cake comes out mostly clean, with a little crumb or two, about 35-40 minutes.
Allow the cake cool completely in the pan, then frost as desired.
For the Buttercream Frosting
Add the butter to a standing mixer and beat it until it's whipped and smooth. Add the powdered sugar, vanilla, and milk and continue to beat the mixture until it's light and fluffy about 2 minutes.
Notes
Freezing Instructions: You can freeze the unfrosted cake for a month in your freezer. Then frost and thaw the cake before serving.Storing Leftover Cake: Store leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.Buttermilk Options (Dairy-Free): If you don't have buttermilk, you can make it by adding 1 tsp of lemon juice to the whole milk. Let it sit at room temperature for 5-8 minutes. It's difficult to make buttermilk with dairy-free milk (it doesn't curdle in the same way), so I suggest instead using dairy-free yogurt or full-fat coconut milk (from a can) plus 1 tsp of vinegar. You could also use sour cream (not dairy-free) for an intensely moist cake.No Coffee? If you don't want to brew a cup of joe, you can omit the coffee and use hot water instead. However, I recommend brewed coffee because it deepens the chocolate flavor and gives the cake a better overall taste. I used decaf coffee. Pan Options: This recipe is extremely versatile. You can make cupcakes and a layered cake.
For cupcakes, prepare a 24-cavity cupcake pan with liners. Divide the batter evenly and bake for 20-25 minutes.
For a layered cake, prepare two 9-inch pans with parchment paper (cut the parchment paper into a circle and line the bottom of each pan) and lightly grease the pan and paper. Bake the cakes for 30-35 minutes.