Gluten Free Chocolate Sheet Cake

No one will know this Chocolate Sheet Cake is gluten free!  It's moist and delicious, and the icing has just the right amount of chocolate.  

Everyone needs a go-to chocolate sheet cake recipe that can be made without fail for every special occasion, and this will become your new favorite.  It's easily made with Bob's Red Mill 1 to 1 Gluten Free Flour. 

I like using a gluten-free flour blend containing xanthan gum, so I don't have to add anything.  I also added some almond flour to give it a little more oomph. The texture is just right, which can be hard to achieve when baking with gluten free flour.

The chocolate buttercream frosting is made with just a bit of melted semisweet chocolate chips, which makes it just chocolatey enough, and it's the perfect topper for this moist chocolate cake.

Ingredients for Gluten Free Chocolate Cake

Cake

• unsalted butter
• granulated sugar
• pure vanilla extract
• applesauce (unsweetened)
• pure maple syrup
• almond milk (or dairy milk)
• gluten free all-purpose flour ( I always use Bob's Red Mill 1 to 1)
• superfine almond flour
• cocoa powder
• baking soda
• baking powder
• salt
• melted milk or dark chocolate ( I used Enjoy Life chocolate chips)

Frosting

• unsalted butter, room temperature
• powdered sugar
• pure vanilla extract
• salt
• melted milk or dark chocolate

Instructions

Cake

If you prefer, you can make 12 cupcakes or 2 round layered cakes.  Just make sure your cakes are super cool before putting the frosting on.  This would make the perfect birthday cake!

Tips and Tricks for Making Gluten Free Cake

1. How do I keep a gluten free cake moist?  Gluten free cake can be tricky as it will dry out faster than a regular cake, and it is essential to store it in an airtight container in the refrigerator.  I added applesauce to the batter to keep it moist.  You could also use sour cream or substitute buttermilk for the almond milk in this recipe. 
2. What is the best flour for gluten free cake?  I prefer Bob's Red Mill 1 to 1 Gluten Free Flour or King Arthur Measure for Measure Gluten Free Flour.  Both offer a one-to-one substitution for regular flour, and you don't need to add any extras.  Gluten free baking has come a long way, and you no longer have to make your flour blend. Please do not use a single gluten-free flour like cassava, oat, or almond; it will not work independently.
3. Can you replace gluten free flour with regular flour?  I recommend the above if you use the two flour blends; this will work in most cases.  
4. Can you over mix gluten free cake batter?  Gluten makes cakes pillowy and fluffy by creating little air pockets in the batter.  Plus, it's a protein that gives the cake structure, so it doesn't fall apart.  Adding gluten free flour with protein (almond flour) to the batter helps keep this cake from crumbling and falling apart.  Other protein-rich flours are buckwheat, oat, teff, and chickpea.

More Easy Gluten Free Recipes

• Chocolate Crinkle Sprinkle Cookies
• Chocolate Caramel Rice Krispie Treats
• Pumpkin Yogurt Popsicles
• Five Ingredient Gluten Free Brownies
• Five Ingredient Peanut Butter Chocolate Chip Cookies

Gluten Free Chocolate Sheet Cake

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: chocolate cake

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 466kcal

Equipment

• Stand Mixer

Ingredients

• ½ cup butter, unsalted, room temperature
• ¾ cup sugar
• ½ cup applesauce, unsweetened
• 1 tablespoon vanilla extract
• ¼ cup pure maple syrup
• ½ cup melted semi sweet chocolate chips
• 1 ¼ cup unsweetened almond milk
• 1 cup superfine almond flour
• 1 ½ cup gluten free all purpose flour
• ⅓ cup cocoa powder
• 1 tsp baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt
• Christmas nonpariels, optional

Frosting

• 2 sticks unsalted butter, room temperature
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• ½ cup melted and cooled, dark or semi sweet chocolate
• pinch of salt

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a stand mixer, using the paddle attachment, cream the butter and sugar together until fluffy. Add the applesauce, vanilla, pure maple syrup, and melted chocolate chips and mix again until combined.
• In a medium sized bowl add all the dry ingredients; almond flour through salt and whisk.
• Alternate adding the dry ingredients and the almond milk to the mixer bowl. Mix on low for a few seconds each time.
• Pour batter into a 13 x 9 inch cake pan that has been sprayed with cooking spray. Cook on the middle rack of the oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool completely before frosting.

Frosting

• Cream butter in a stand mixer with the paddle attachment for a few minutes until light and fluffy.
• Add the powdered sugar one cup at a time mixing well after each addition.
• Add the vanilla, chocolate, and salt and continue to mix well. Frost the cake when it is completely cooled.
• Store with a lid or covered with foil in the refrigerator for up to four days.

Notes

I always use Bob's Red Mill 1 to 1 Gluten Free Flour

Nutrition

Calories: 466kcal | Carbohydrates: 62g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 316mg | Potassium: 281mg | Fiber: 6g | Sugar: 43g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg

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