Gluten and Dairy Free Chocolate Sheet Cake Recipe

Name: Gluten and Dairy Free Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Flour; 1/2 cups Tapioca Flour Or Cornstarch; 1 cup Sugar; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Xanthan Gum; 10 Tablespoons Earth Balance Butter (vegan); 1/2 cups Cocoa Powder; 1 cup Water; 5 whole Eggs; 1 Tablespoon Vanilla Extract; 2 Tablespoons Earth Balance Butter; 1/2 cups SO Delicious Coconut Creamer; 1 cup Chocolate Chips, Dairy Free; 1 Tablespoon Powdered Sugar; 1 Tablespoon Vanilla Extract; 1/2 cups Chopped Pecans (optional)

Servings: persons

1/2 cups Coconut Flour
1/2 cups Tapioca Flour Or Cornstarch
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Xanthan Gum
10 Tablespoons Earth Balance Butter (vegan)
1/2 cups Cocoa Powder
1 cup Water
5 whole Eggs
1 Tablespoon Vanilla Extract
2 Tablespoons Earth Balance Butter
1/2 cups SO Delicious Coconut Creamer
1 cup Chocolate Chips, Dairy Free
1 Tablespoon Powdered Sugar
1 Tablespoon Vanilla Extract
1/2 cups Chopped Pecans (optional)

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1.
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Preheat oven to 350 degrees.
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2.
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In a large bowl, combine the coconut flour, tapioca flour, sugar, soda, salt, and xanthan gum.
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3.
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In a medium saucepan, melt the butter and add the cocoa.
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4.
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Whisk together to combine and add the water.
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Bring just to a boil.
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Pour the chocolate mixture into the flour mixture.
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6.
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Stir together well.
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When the mixture has cooled off some, add the eggs and vanilla.
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Stir until smooth.
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7.
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Pour batter into a large, greased baking sheet.
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Bake 1520 minutes, or until a toothpick inserted into middle comes out clean.
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While thats baking, make the icing.
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9.
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Melt the butter in a small saucepan.
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When almost melted, add the coconut creamer.
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10.
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When mixture is warm, pour over the chocolate chips and whisk until smooth.
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11.
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Add the powdered sugar, vanilla, and pecans.
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Pour over the cake while hot and allow a few minutes for icing to set up before eating.

1278

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cups Coconut Flour, 1/2 cups Tapioca Flour Or Cornstarch, 1 cup Sugar, 1 teaspoon Baking Soda, and more.

Yes, Gluten and Dairy Free Chocolate Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten and Dairy Free Chocolate Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions