White Texas Sheet Cake

Since this Gluten-Free Vegan Chocolate Texas Sheet Cake happened, I couldn't resist making a gluten-free vegan white Texas sheet cake as well. The chocolate version has since become my favorite chocolate cake {EVER}, and I couldn't live with the suspense of not knowing what white Texas sheet cake might taste like -- after all the chocolate remake of the classic was a huge success, so it only made sense that the vanilla version would probably be pretty amazing too. And it most certainly was!

This white cake turned out to be a delightful vanilla cake with a hint of almond {the traditional flavors of a white Texas sheet cake}. If you're not familiar with sheet cakes by the way, they are a kind of easy to make no fuss cake that bakes into a flat sheet in a large square pan {almost like a blondie, but with a delicate cake-like consistency and flavor}. If you love a good simple vanilla cake, you're in for a treat!

I even had two very picky non-gluten-free or vegan friends try it and they both proclaimed it the best vanilla cakes they've ever had :) . Of course I can't really entirely take credit for that since I adapted the recipe from an age old established classic, but it goes to show that there's no reason why a gluten-free, dairy-free, and egg-free version can't be just as good {or even better} than the traditional stuff ;)

Note: It's normally made in a very large pan to serve larger numbers, but I made mine a little smaller since it was intended for a small gathering -- I found it to be the perfect size for us, but if you're looking to feed a larger number of people, simply increase the pan size {as per the recipe instructions} and double the ingredients.

White Texas Sheet Cake

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★★★★ 4 from 3 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8" x 12" {double for the traditional 15" x 18" size}
• Category: Cake
• Method: Baked
• Cuisine: Dessert

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Description

Adapted from this classic White Texas Sheet Cake recipe.

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Ingredients

Liquid Cake:

• ¼ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
• 1 tbsp vinegar {I used apple cider vinegar}
• 1 cup maple syrup
• 2 tsp pure vanilla extract
• ½ tsp pure almond extract

Dry Cake:

• 1 cup + 6 tablespoon of my gluten-free flour blend {combine: ½ cup brown rice flour, ½ cup tapioca starch, 6 tablespoon sweet sticky rice flour/glutinous rice flour, ½ teaspoon guar gum}{or, if using store-bought, I recommend using 1 ¼ cups Pamela's Artisan Flour Blend}
• ½ tsp baking powder
• ¼ tsp baking soda
• dash of salt

Butter Mixture:

• ½ cup non-dairy butter
• ½ cup boiling water

Frosting:

• 1 cup cashews {presoaked in hot water for at least 15 mins to soften, and strained}
• ½ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
• ¼ cup non-dairy butter of your choice, softened/room temperature
• ½ cup maple syrup {or liquid sweetener of your choice}
• 2 tsp pure vanilla extract
• ½ tsp pure almond extract
• tiny dash of salt

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Instructions

1. Preheat oven to 350F. Generously butter an 8" x 12" square baking dish {or something of a similar size}. Set aside.
2. Mix coconut cream and vinegar in a medium-large mixing bowl. Let stand for a few minutes. Add in all remaining liquid ingredients and mix to combine.
3. Combine all dry cake ingredients. Add to the wet ingredients and mix everything to combine with a wooden spoon.
4. Place butter and boiled water in a small sauce pan and warm on medium-low heat until the butter is melted. Stir the mixture to combine. Pour it into the cake mixture and mix everything together with a wooden spoon into a smooth batter. Pour into the prepared cake pan and smooth out the top to even everything out.
5. Bake in a preheated oven for 20-25 minutes until the top is golden and a skewer inserted in the center come out dry. Remove from oven and place the pan on a cooling rack for the cake to fully cool.
6. Prepare the frosting by placing all ingredients in a blender and process until smooth. Pour over chilled cake in the pan and place the cake in the fridge for 15-20 minutes for the frosting to set. Cut into squares and serve. {Note: if you leave the frosting to sit in the mixer, it will solidify a little, so just re-blend if need-be to make it pourable}. Enjoy!

Notes

If you're not opposed to using sugar {like 2 - 4 cups of sugar!}, have a look at the frosting in the original recipe I adapted from -- you can easily use non-dairy ingredients to get that frosting. I made mine the way it is to cut down on the sugar and I actually really loved the flavor and texture I ended up with, but giving the more traditional alternative option here as well in case anyone prefers that.