Chocolate Texas Sheet Cake
- Total Time: 50 minutes
- Yield: 0 about 16 servings
Description
Start baking this rich, chocolate Texas sheet cake that is topped with a smooth ganache and so easy to make when you need a dessert for a crowd.
Ingredients
Units
For the cake:
- 1 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 cups maple syrup
- 3/4 cup avocado oil (plus more for greasing the pan)
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
For the chocolate ganache:
- 4 cups dairy-free dark chocolate chips or chopped dark chocolate (about 24 ounces)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups unsweetened almond milk
For the topping:
- 1 cup pecans halves and/or almonds (lightly toasted and chopped*)
Instructions
- Preheat the oven to 350°F. Line the bottom of a 13x18x1-inch sheet pan with parchment and grease the bottom and sides with a little avocado oil.
- Measure out half a cup of almond milk into a two-cup measure and stir in the apple cider vinegar. This is our dairy-free substitute for buttermilk. Let it sit while you prepare the other ingredients.
- Whisk together the almond flour, tapioca flour, and salt in a large bowl.
- Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering. Turn off the heat and stir in the vanilla extract. Pour into the bowl with the dry ingredients and stir until no lumps remain.
- Add the eggs and baking soda to the two-cup measure with the almond “buttermilk” and beat with a fork. Pour the egg mixture into the bowl with the batter and stir until thoroughly combined.
- Pour the batter into the prepared pan and bake for 20 minutes, or until set. Let cool in the pan.
- To make the chocolate ganache, put the chocolate chips, sea salt, and vanilla extract in a very large heatproof bowl. Microwave the almond milk or heat it in a saucepan until very hot but not yet simmering. Pour it over the chocolate, cover the bowl, and let it sit for a couple of minutes to give the chocolate time to melt. Stir the ganache until smooth.
- You can frost the cake right away or refrigerate the frosting for twenty minutes or so if you’d like it a little firmer. Use a spatula to spread the frosting onto the cake and sprinkle the nuts on top. Slice into squares or rectangles and serve.
Notes
*Roast the nuts on a dry sheet pan in a 350°F oven until they’re slightly darker and fragrant, 5-10 minutes. Transfer the nuts to a plate to cool before putting them on top of the cake.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
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Frequently Asked Questions
Can I use regular milk instead of DREAM Ultimate Almond milk in this recipe?
No, this recipe is specifically designed to be dairy-free, so using regular milk would alter the texture and dietary restrictions.
What is the purpose of using baking soda in the cake?
Baking soda, when combined with the acid from the DREAM Ultimate Almond milk, helps the cake rise and contributes to a tender crumb.
How long does it take for the cake to cool before frosting?
Since the cake is thin, it cools quickly; you can usually frost it within 15-20 minutes after removing it from the oven.
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