Gluten Free Chocolate Sheet Pan Cake
This gluten free chocolate sheet pan cake is rich, moist, and made without seed oils. An easy dessert perfect for parties, potlucks, and families.
Ingredients
- 1 ¾ cups Gluten Free Flour One-to-One
- ¾ cups Cocoa Powder
- 2 cups Maple Sugar
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- ½ tsp Salt
- 2 tsp Espresso Powder
- 2 Eggs
- 1 cup Raw Milk
- 1/4 cup Avocado Oil
- 1 tsp Vanilla Extract
Instructions
- Heat up tallow to 350°F. In a mixing bowl, combine the dry ingredients together.
- In a stand mixer or with a hand mixer, whisk in the remaining wet ingredients for 2-3 minutes until well combined. The batter should be fluffy and smooth.
- Pour the batter out onto a lined baking sheet and bake for 18-20 minutes.
- Let the cake cool a bit and use a butter knife to gently trace the sides of the cake to help it release easier. It's also important to note here that you could just leave it in the pan as well and decorate as is for an even easier dessert!
- Cover the board with parchment paper and then place a cutting board on top and gently flip the cake.
- Tap the back of the pan gently to help it release.
- Add icing of choice and decorate the cake. Enjoy!