Description

Rich and fudgy with a generous chocolate frosting, this gluten free vegan sheet cake delivers intense chocolate flavor with a dense, brownie-like texture. It’s top 8 allergen free and perfect for feeding a large crowd.

Ingredients

For the Cake

• 2 cups gluten-free flour (use your preferred blend)
• 2 cups sugar
• 1/4 teaspoon salt
• 4 heaping tablespoons cocoa powder
• 2 sticks vegan butter
• 1 cup boiling water
• 1/2 cup plain rice milk mixed with 1/2 tablespoon vinegar (to make a vegan “buttermilk”)
• 3 teaspoons egg replacer (such as Ener-G) mixed with 4 tablespoons water to make “eggs”
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour already contains it)
• 1 teaspoon vanilla extract

For the Frosting

• 1 and 3/4 sticks vegan butter
• 4 heaping tablespoons cocoa powder
• 6 tablespoons plain rice milk
• 1 teaspoon vanilla extract
• 1 pound powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the dry ingredients for the cake: gluten-free flour, sugar, salt, baking soda, xanthan gum (if using), and set aside the cocoa for the following step.
3. Bring two cups of water to a boil in a small saucepan. Having extra boiling water on hand prevents shortfalls from evaporation.
4. In a separate large saucepan over medium-low heat, melt the vegan butter. Add the cocoa and whisk until smooth and lump-free.
5. Measure one cup of the boiling water and add it to the cocoa-and-butter mixture. Allow it to come to a brief boil (about 30 seconds), then remove from heat and pour this hot chocolate mixture over the dry ingredients. Stir until combined.
6. In a measuring cup, whisk together the rice milk “buttermilk,” the prepared egg replacer, and the vanilla. Pour into the batter and stir until the mixture is smooth and uniform.
7. Grease a 13×18 inch sheet pan and spread the batter evenly. Bake for 15–20 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Baking times will vary slightly by oven.
8. While the cake bakes, make the frosting: melt the vegan butter in a saucepan, add the cocoa and stir to combine, then remove from heat. Add the rice milk, vanilla and powdered sugar, whisking until smooth and glossy. Pour the warm frosting over the hot cake so it spreads easily.
9. Allow the cake to cool until the frosting sets. Once mostly cooled, cut into squares and serve.

Notes and Tips

For a denser, more fudgy result, avoid overbaking—check the cake at the lower end of the bake time. If your gluten-free blend already contains xanthan gum, omit the extra. The frosting spreads most smoothly when poured while the cake is still warm. Store any leftovers covered at room temperature for a day or in the refrigerator for several days; bring to room temperature before serving for best texture.

Nutrition (Per Serving)

Calories: 384 • Total Fat: 15g • Saturated Fat: 9g • Trans Fat: 1g • Unsaturated Fat: 5g • Cholesterol: 49mg • Sodium: 246mg • Carbohydrates: 61g • Fiber: 1g • Sugar: 49g • Protein: 3g