Dairy Free Texas Sheet Cake
This crowd-pleasing dessert is a must-try for any celebration. It delivers rich flavor and satisfies everyone at the table.
Equipment
- half sheet pan
Ingredients
For the Cake
- 1/2 cup Unsweetened Almond Milk
- 1 1/2 tsp Apple Cider Vinegar
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Dairy Free Butter
- 1 cup Water
- 1/3 cup Unsweetened Cocoa Powder
- 1 tsp Instant Espresso Powder
- 2 Large Eggs, Room Temperature
- 1 tsp Vanilla Extract
For the Frosting
- 1/2 cup Dairy Free Butter
- 1/3 cup Unsweetened Cocoa Powder
- 6 tbsp Unsweetened Almond Milk
- 3 1/2 cups Powdered Sugar, Sifted
- 1 tsp Vanilla Extract
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 350°F and grease an 18x13-inch half sheet pan. Stir the almond milk and apple cider vinegar together in a small cup and let it sit for 5 minutes to curdle slightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, combine the butter, water, cocoa powder, and espresso powder. Bring to a boil while whisking, then pour the hot chocolate mixture over the dry ingredients and whisk until smooth.
- Whisk in the curdled almond milk, eggs, and vanilla until the batter is glossy and smooth. Pour it into the prepared pan and spread it into an even layer.
- Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
- During the last few minutes of baking, melt the butter with the cocoa powder and almond milk in a saucepan over medium heat and bring it to a gentle simmer. Remove from the heat and whisk in the powdered sugar and vanilla until completely smooth, then stir in the pecans.
- Pour the warm frosting over the hot cake right away and gently spread it to the edges. Let the cake cool for at least 1 hour so the frosting sets into a thin fudgy layer before slicing.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 44gProtein: 3gFat: 15g