White Texas Sheet Cake

Gluten-Free Vegan White Texas Sheet Cake {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Gluten-Free Vegan White Texas Sheet Cake {Refined Sugar-Free}

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!

Gluten-Free Vegan White Texas Sheet Cake {Refined Sugar-Free}

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 ;)

Gluten-Free Vegan White Texas Sheet Cake {Refined Sugar-Free}

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.

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White Texas Sheet Cake


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

Description

Adapted from this classic White Texas Sheet Cake recipe.


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

  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.

Happy Baking!

xo Audrey

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Disclaimer: This post contains an affiliate link to the gluten-free flour blend used.

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