Texas Sheet Cake

Ooooh imagine a GAPS dessert that's smooth and moist, rich and chocolatey, and absolutely grain-free and sugar-free!! It's absolutely real.. and the picture is right here on the page!;)

I've been looking for a chocolate sheet cake recipe that's GAPS approved and grain-free but not all dry and chalky. Well, I never did find one so I just made my own! It's a super simple recipe (as I'm not an expert confectioner) but somehow I crushed it!! Believe me.. surprised me too!! Just the right chocolatey richness to balance a cold and sweet scoop of GAPS-friendly vanilla ice cream

I did have to make a few batches until I got the ratios just right... coconut flour can be a little finicky so make sure that you sift it and measure carefully (no scooping or guessing allowed!). The brand of coconut flour can also make a big difference so I would recommend trying this recipe out before the and make sure that it's not too dry or too moist and falls apart.

There are many ways to make GAPS friendly frosting--this one uses cultured cream, butter, honey, and unsweetened baking chocolate. If you can also do dairy, you can try using whipped cultured cream or whipped egg whites. But I personally like this one because it's quick and less expensive than than using organic, grass-fed dairy.

I think you're gonna like it!! Happy Birthday to you;)!!

GAPS dessert GAPS dessert

 

 

Chocolate Sheet Cake
Author: Amy MoffatPrep time: 10 minCook time: 25 minServings: 8-10

Sheet Cake:

1/4 c + 2 Tbsp coconut flour, sifted
1/2 c almond flour
1/4 cocoa powder, sifted
1 tsp baking soda
1/2 tsp cinnamon
4 eggs, beaten with a fork
1/2 c butter
3/4 c honey
1/2 c water
1/2 tsp vanilla

Frosting:

1 can full fat coconut milk, refrigerated overnight
1 oz unsweetened baking chocolate
1/4 butter
1/4 c honey

Directions:

Preheat oven to 350.
Lightly grease a 9x13 in. pan with coconut oil.
In a saucepan, melt the butter and honey together. Remove from heat and stir in water and vanilla.
Combine coconut flour, almond flour, baking soda, cocoa powder, and cinnamon in a large mixing bowl.
Add eggs and butter mixture and beat until combined.
Pour into the pan and bake for 25 minutes or until a toothpick comes out clean.

Buttercream Frosting:

In a small saucepan, slowly melt the chocolate and butter over low heat. Remove from heat.
Open the can of refigerated coconut milk and scoop out the fat that has risen to the top into a large mixing bowl.
Add the honey and beat together until smooth (this might be a little difficult if the coconut is very cold so you can let it sit out for a little bit to soften)
Add the melted butter and chocolate and beat on medium until smooth and incorporate.
Allow cake to cool before frosting (otherwise it's just gonna melt all over it!.. which honestly isn't such a bad thing)

Vanilla Ice Cream:

Head on over to my Ice Cream Sandwich post for my perfect GAPS friendly Vanilla Ice Cream!

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