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Texas Sheet Cake, Gluten-Free Chocolate Cake

Gluten-Free Chocolate Cake (Texas Sheet Cake)

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A moist chocolate overload just like the Texas Sheetcakes you know and love! Make my Gluten-Free Chocolate Cake recipe!

Hi Bold Bakers!

From Gluten-Free Chocolate Cupcakes to Lemon and Blueberry Bundt Cakes, I’ve transformed some of my favorite classics into nutritious treats that are free of gluten, dairy, and sugar! My goal is always to create recipes that are inclusive to all bakers no matter what their lifestyle, diet, and level of experience with using alternative ingredients.

My latest is a Gluten-Free Chocolate Cake recipe that’s generously topped with sugar and dairy-free Chocolate Fudge Frosting. This recipe is so versatile as it can be made into a layer cake, loaf cake, or my favorite: a Texas Sheet Cake! Get ready to have to your cake and eat it too, no matter what the occasion!

What Kind of Chocolate Should I Use in My Gluten-Free Chocolate Cake?

The chocolate really is the star of the show, so it is important that in both the frosting and the cake you use high-quality cocoa powder. For both of these, I suggest using dutch processed cocoa powder as this has a softer flavor and yields a really rich brown color. If this is not available where you live use the best unsweetened cocoa powder you can find.

How Do I Make Sugar-Free Frosting for My Chocolate Cake?

After going to the trouble of making a sugar, gluten, and grain-free cake, I was not going to leave you hanging with the frosting! This frosting has a similar flavor to my 2 Ingredient Sugar-Free Chocolate Frosting that topped my Gluten Free Chocolate Cupcakes, but it has a different texture.

Made of whipped coconut cream, confectioners Swerve, and rich cocoa powder, this frosting really is just like buttercream, but without the butter! This frosting is thick enough to pipe, but for this recipe, I chose to slather it on for the classic Texas Sheet Cake look.

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Can I Bake Gluten-Free Chocolate Cake in a Round Cake Tin?

Yes! While I really like this cake cut up into nice even square pieces, it can be baked into one very thick round cake or two thinner rounds. This cake is a great base recipe and can be used to make a layer cake or really any shape you like. To make a round cake I suggest a 9-inch cake tin.

How Do I Store Texas Sheet Cake?

This cake is sure to disappear fast but any leftovers can be covered and stored in an airtight container in the fridge for up to 4 days. This cake can also be made a few days in advance, then frosted before serving, making this the perfect healthier cake option for parties and entertaining!

Tips and Tricks to Making Gluten Free Chocolate Cake:

  • If you don’t want to use almond meal you can use hazelnut meal
  • If you do not have confectioners Swerve you can Lakanto monkfruit sugar
  • If you cannot find coconut cream, chill 2 cans of coconut milk overnight. In the morning skim off the solid white cream leaving behind the clear water, this is the coconut cream
  • If you want to use butter instead of coconut cream, use 1 cup of butter
  • Add instant espresso powder to the cake batter to bring out the flavor of the chocolate

Try These Other Gluten-Free Recipes!

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4.45 from 9 votes
Texas Sheet Cake, Gluten-Free Chocolate Cake
Gluten-Free Chocolate Cake (Texas Sheet Cake)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Course: Dessert
Cuisine: American
Servings: 16 squares
Calories: 126 kcal
Author: Olivia Crouppen
  • 2 1/2 cups (10oz/287g) almond flour
  • 1/3 cup (1 ⅓ oz/37g) cocoa powder
  • 3/4 cup (3oz/85g) confectioners Swerve, Lakanto/Swerve or coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, 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) melted coconut oil cooled
Sugar Free Fudge Frosting
  • 1 ( 14oz) can coconut cream, cold
  • 3/4 cup (3oz/85g) cocoa powder
  • 1 cup (4oz/115g) confectioners swerve, or Lakanto confectioner's Sugar
  1. Preheat the oven to 350°F (180°C) then grease and line an 8 x 8-inch pan with parchment paper. Set aside. 

  2. In a medium bowl, combine the almond flour, cocoa powder, Swerve, baking soda, and salt. Set aside.

  3. In another large bowl, whisk together the eggs, vanilla, almond milk, and coconut oil. 

  4. Add the wet ingredients to the dry and whisk until well combined into a thick batter. Then transfer the batter to the prepared tin.

  5. Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (Check the cake halfway through and cover with foil if you find the top is getting too brown).

  6. Remove the cake from the oven and allow to cool slightly before lifting out of the tin and transferring to rack to cool fully. Before serving to make the frosting.

To make the Sugar Free Fudge Frosting:
  1. Using a hand or stand mixer beat the coconut cream until very light and fluffy, 3-5 minutes. Once the cream is whipped add in the Swerve and beat to stiff peaks.

  2. Once the frosting has reached stiff peaks, gradually add the cocoa powder and continue to whip until a thick rich frosting forms.

Assemble the cake:
  1. Generously slather the frosting on top of the cake, using an offset spatula to swirl it across the top of the cake.

  2. Sprinkle the edges of the cake with regular or sugar-free sprinkles if desired. Slice the cake into 9 large squared and enjoy!

  3. Cover and store the cake in an airtight container in the fridge for up to 4 days.

Nutrition Facts
Gluten-Free Chocolate Cake (Texas Sheet Cake)
Amount Per Serving (1 square)
Calories 126 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 246mg11%
Potassium 1mg0%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 0.8mg1%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

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Write a Comment and Review

  1. Rose Swedenburg on August 19, 2019 at 6:19 pm

    will this come out moist without the frosting?

    • Gemma Stafford on August 20, 2019 at 5:07 am

      Rose, provided it is not over baked then this is a moist cake. This type of cake improves when left for a day too, it allows the flavor to develop and will not affect the moistness either. Have a go, try a reduced size at first, this is the best way to learn!
      Gemma 🙂

      • Rose Swedenburg on August 20, 2019 at 11:45 am

        thank you gemma for creating dairy free, gluten free recipes I really appreciate it! 🙂

  2. Sara Barmecha on August 12, 2019 at 7:37 am

    Hi Gemma, I am planning to make it as a thick round cake. Can you please tell me the size of the pan I should use?
    Thanks in advance 🙂

    • Gemma Stafford on August 12, 2019 at 8:27 pm

      Hi Sara,

      you can use an 9 inch pans or even something a little larger. A deep pan is best if you have it.


  3. Annamaria P on July 15, 2019 at 11:07 am

    Hi Gemma,
    Can I bake it in the microwave?
    Thanks for your kind reply
    Regards, Annamaria

    • Gemma Stafford on July 16, 2019 at 2:27 am

      Hi Annamaria,
      I think the issue will be how you bake it. The way a microwave bakes suits a round-shaped dish/pan.
      I have not baked this recipe in the microwave, but you can try it if you wish.
      This recipe ( is designed for the microwave, you can use this as a guide if you wish to try the Texas Sheet Cake – or just go with this one!
      I hope this helps, if you experiment, tell us how you did it, and the results.
      Gemma 🙂

  4. Marianne08 on July 3, 2019 at 6:10 pm

    Hi Gemma, I’m looking forward to making this cake! I have two questions before attempting this recipe:
    1. I’m going to use a 9-inch cake tin to bake a thick single layer – do I need to change the baking time?
    2. For the frosting, I intend to use butter. But I don’t have swerve sugar on hand. What other sugar can I use for the frosting (e.g. Coconut sugar?), and in what quantity?
    Thanks and I’ll send a pic when I’ve tried this out 🙂

    • Gemma Stafford on July 4, 2019 at 7:10 am

      Hi Marianne,
      if sugar is not the issue then you can use regular confectioners/powdered/icing sugar for this recipe.
      If you can find a powdered coconut sugar use that, if not then you can make it yourself in a blender. The sugar needs to be a dry one though or it will not powder for you. ( see here.
      I hope you enjoy this recipe,
      Gemma 🙂

  5. Maureen Grey on June 23, 2019 at 3:25 pm

    I made the gluten free flat breads what a hit with all the family ,now I am going to bake the gluten free chocolate cake will let you know how it goes mmmmm

  6. Claudia Hamilton on June 23, 2019 at 1:14 pm

    Can I use regular sugar instead of swerve?

    • Gemma Stafford on June 24, 2019 at 3:15 am

      Hi Claudia,
      sure you can, that will be perfect 1:1 for this ratio,
      Gemma 🙂

  7. Annamaria on June 23, 2019 at 9:11 am

    Hi Liv,
    Thanks for your precious gluten and diary free recipes. Is it possible to microwave this cake?
    Look forward to seeing more gluten and dairy free recipes (maybe using the microwave ?!? 🙃)

    • Gemma Stafford on June 24, 2019 at 2:57 am

      Hi Annamaria,
      thank you for your kind words. Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power, the microwave is cooking at 100% of the time of the baking. At the lower levels, it phases on and off, so at Medium-high it is operating at about 75% of the time. At medium it will be 50%, etc. How it is distributed in the cavity of the oven also varies from technology to technology, some of the older technologies focused the power in spots in the center of the oven, so the food needed to be repositioned.
      I am telling you this for a reason. The shape of a tray bake is not ideal for microwave baking in most cases. A circular shape will work better for most ovens. So, I think you can do this in a circular shape, that will be best. You will, however, have to monitor the bake yourself as I have not done it. About 1/2 of this mix should work well in an 8-inch silicon pan, or oven safe dish.
      See too this microwave cake to get the idea: (
      I hope this is of help,
      Gemma 🙂

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