White 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 tbsp sweet sticky rice flour/glutinous rice flour, ½ tsp 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.
