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.
PrintWhite Texas Sheet Cake
Adapted from this classic White Texas Sheet Cake recipe.
- 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
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 tbsp 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 1¼ 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
Instructions
- Preheat oven to 350F. Generously butter an 8" x 12" square baking dish {or something of a similar size}. Set aside.
- 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.
- Combine all dry cake ingredients. Add to the wet ingredients and mix everything to combine with a wooden spoon.
- 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.
- 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.
- 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.
Ann says
Could I sub the dairy-free butter for coconut or macadamia oil or Spectrum palm shortening?
Kirsten says
This cake was awesome. I am about to try making mini-cupcakes/muffins with this recipe. :/ Any tips?
Dana says
I used 1 1/2 cup of King Arthurs Gluten Free All Purpose Flour instead of the suggested flour and 1/2 cup of Maple Syrup with 1/4 cup of coconut sugar instead of 1 cup maple syrup (I ran out of maple syrup and did not have the other flour ingredients. It is the BEST GF vegan cake I have ever eaten.
Thank YOU so much for your amazing recipe that makes my life so much more DELISH!
Krisha says
Would this work in a bundt pan? If not, do you have a white vegan gluten-free cake recipe that would work in a bundt pan? I'm hoping to dye it blue to make a pool theme birthday cake.
Audrey says
Hi Krishna. I'm so sorry for the delayed reply. I've been sick the last few weeks, so just catching up on all the comments now. Unfortunately I don't think this cake will work in a bundt pan as it is really delicate. There is a blueberry cashew birthday cake recipe on the blog you could try, though the cake isn't as white. Also there's a blue surf cheesecake recipe that would fit the occasion.
onehousegoddess@gmail.com says
I made this cake today, and measured everything to be exact. I baked for an extra 40 min and it was still a gross mess. Have you ever had this problem with the recipe?
Audrey says
Hey, sorry it didn't work out. I've never had that happen with this cake. Did you make any substitutions at all to the flour blend or anything else? And when you say a "gross mess" what do you mean?
Audrey says
Another thought is what temperature did you bake it at? And do you know if your oven temp is accurate/even for baking (i.e. has this happened with other baking recipes or just this one)?
Sorry, don't mean to be doubting -- just really want to understand why it might not have worked in this case.
Azita says
I would love to make this for my 6 year old son's birthday party, and was wondering if I could make this the night before?
Audrey says
Hi Azita, absolutely!
I'd refrigerate it overnight (once cooled and frosted) -- it holds up great and stays moist.
Pam says
I can't wait to try this. I am celiac, and I'm also baking this for a diabetic and a vegan. Woohoo. My mind is spinning as to any alternatives I can use. I think it'll be fine.
I'll try to come back and post a pic, with any alterations I made.
Audrey says
Hi Pam. Curious how you went with your creation? :)
Kirstin says
Hello, just came across your blog and recipes and want to make them all! They are perfect for my gluten and dairy free household due to allergies. I would like to try this cake for my son's birthday but he doesn't like coconut. What would you suggest replacing the coconut cream with? Many thanks
Audrey says
Hi Kirstin. Welcome to the blog :)
For this recipe, I'd go with just increasing the cashews to 1 1/2 cups and adding a bit more non-dairy butter (maybe 2 tbsp). Then just adjust the sweetness if need be. The coconut cream just helps the filling be a bit more "fluffy", but soaked and blended cashews achieve that aim as well, or close enough.
Kathleen says
Looks absolutely amazing! I can't wait to try it!
I have one question though:
I'm attempting to make this cake: https://www.youtube.com/watch?v=hQ2rS_B_DGA for a friend. I'm wanting to use your cake recipe (I already have a fondant one), and was wondering if you had thoughts. Do you think it would work? Would the oven temp have to change to evenly cook the cake?
Audrey says
Hey Kathleen. I've never tried baking anything in that shape, but the concept looks awesome! :) I enjoyed watching the video. That said, I believe this recipe should be up to the challenge. If you try it, I'd love to hear how you go.
Brianna @Flippin' Delicious says
I've never heard of White Texas Sheet Cake before, but now I'm dying to try it! Can't believe it is refined-sugar-free too! It looks amazing! I featured it on Savoring Saturdays, hope you come back this week. Thanks for linking up!
Audrey says
Thanks so much, Brianna! So glad you liked my take on a white Texas sheet cake and thank you for featuring it. If you ever venture out to make a white Texas sheet cake, I'm sure you'll love it!
Laura@Baking in Pyjamas says
Another delicious recipe Audrey, I shall have to try this! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks, Laura! :) Whether you make this version or the traditional, I'm sure you'll love it!
Raia says
Another delicious breakfast option. Haha. ;) Thanks for sharing it at Savoring Saturdays, Audrey!
Audrey says
Thanks Raia! Haha. You're not too far off -- this cake really was eaten for breakfast around here :)
Debra @ Worth Cooking says
This looks incredible too. Pinning!
Audrey says
Thanks so much, Debra. So glad you like it and thank you for sharing! :)
Elise @frugalfarmwife.com says
Wow, this looks amazing! My mom use to make *chocolate* Texas sheet cake when I was a kid, and I didn't like chocolate back then. I have GOT to try this!
And wow! I just can't believe those icing ingredients - so healthy!!
Thanks for sharing at Waste Not Want Not Wednesday. I've pinned your recipe, and am featuring it on Super Saturday today!
Audrey says
Thanks so much, Elise! While I don't have a problem with the chocolate version ;), this was indeed a real treat and a change up {and a healthier one at that}! Thanks for sharing :) . Enjoy it!
Shirley @ gfe & All Gluten-Free Desserts says
Ooooh! I think this version appeals to me even more than your version of the original and that's saying a lot!
Shirley
Audrey says
Haha, thanks Shirley! Glad you like it so :) I couldn't even begin to compare the chocolate and the white versions -- there's a reason why both cakes are classics -- those Texans are definitely doing it right ;)
Gingi says
This looks soooo yummy! Great food photography too!! <3
Anyhoo, I found your blog through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 - http://www.domesticgeekgirl.com
Audrey says
Thank you, Gingi! :) I'll be sure to check out your blog -- thanks so much for stopping by!
Gingi says
Thanks for checking out my blog!! I hope we can keep in touch!! <3 - http://www.domesticgeekgirl.com