Decadent Gluten Free Dairy Free Chocolate Sheet Cake
This gluten free dairy free chocolate cake is my grandmother's recipe, recreated with simple swaps so everyone can enjoy it. It's a super simple recipe that comes together in one bowl, bakes in a 13x9 cake pan, and works for birthdays, cake picnics, or an everyday life treat, because sometimes we need cake on a random Tuesday!
Ingredients
For the Vegan Chocolate Cake
Dry
- 3 cups gluten free 1:1 flour
- ½ cup cacao or cocoa powder
- 2 cups granulated monkfruit
- 1 teaspoon kosher salt
- 2 teaspoon baking soda
Wet
- 2 cups cold water
- 1 scant cup almond oil just under 1 cup
- 2 teaspoon vanilla extract
- 2 teaspoon vinegar
For the Vegan Buttercream Frosting
- 1 cup vegan butter softened
- ½ cup vegan chocolate hazelnut spread
- 2 cups powdered monkfruit sugar
- ⅓ cup cacao or cocoa powder
- ⅓ cup oat milk or non dairy milk of choice
Instructions
- Pre-heat oven to 350F and line a 13x9 cake pan with parchment paper.
- In a large mixing bowl, add all dry ingredients first and mix gently with a fork to combine.
- Next, add in all wet ingredients to the dry and using an electric hand mixer, mix on medium low speed until all ingredients are fully incorporated and a thick batter forms.
- Pour the cake batter into the 13x9 cake pan and smooth out evenly using a silicone spatula.
- Bake for 30 minutes or until a toothpick comes out clean.
- While the cake is baking, make the buttercream frosting. Add softened butter + chocolate hazelnut spread to a large mixing bowl. Cream together using an electric hand mixer on medium speed until fluffy, about 1-2 minutes.
- Next, add powdered monkfruit sugar and cacao powder and continue mixing with an electric hand mixer on low speed. Once powdered sugar and cacao are almost fully incorporated into the chocolate hazelnut spread + butter, add the oat milk and continue mixing on medium low speed another 2-3 minutes. This can be stored at room temperature until cake has cooled. Allow cake to fully cool before frosting.
Notes
Frequently Asked Questions
Can I bake this in round cake tins instead of a 13x9?Yes. Divide the batter between two round cake tins for a layered birthday cake situation. Reduce your bake time by about 5 minutes and start checking for doneness early. Can I use a springform pan?You can, though a standard 13x9 cake pan or two round cake tins are the better choice for this recipe. A springform pan works best for denser flourless chocolate cake-style bakes. Can I use a different sweetener?Coconut sugar works great in a reduced amount. I don't recommend liquid sweeteners like maple syrup for the cake itself as they affect the batter consistency. For the frosting, if you use regular powdered sugar instead of monkfruit, it will taste a bit sweeter but still works well. What dairy-free milk works best in the frosting?Oat milk, almond milk, and canned coconut milk all give good results. Use whichever dairy-free milk you have on hand. How do I store leftovers?Keep frosted cake in an airtight container at room temperature for up to 2 to 3 days. Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or frozen for up to a month. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!