Easy Gluten-Free Sheet Cake (Perfect Base for Layered Cakes)

This soft, moist, and naturally sugar-free sheet pan cake has become a staple in my gluten-free, lectin-free kitchen. It’s incredibly versatile, easy to handle, and ready in just 30 minutes—making it a go-to for healthy quick desserts, special occasion layered cakes, and even snack-worthy treats.

The Ultimate Gluten-Free Sheet Pan Cake (Versatile & Easy!)

One of the things I love most about this recipe is how adaptable it is. It works beautifully as a layer cake base, a sheet pan snack cake, or even as a base for truffle cakes.

Here are just a few ways I love to use it:

• Festive Layer Cakes – My absolute favorite way to use this cake! While traditional layer cakes are round, I prefer rectangular cakes—I haven’t made a round one in years. This version, with cacao and carob powder, makes an amazing base for my Gluten-Free Chocolate Cake or even a Red Velvet Cake (recipe in my second book, Everyday Low-Lectin Cookbook), with my favorite frosting being made of mascarpone and sour cream. If I want a lighter colored cake (no cacao or chocolate), I simply swap out the cacao and carob for more tapioca or cassava flour, like in my Chai Cake with Brown Butter and Mascarpone Frosting (recipe on my Substack). For a fun twist, you can even substitute tigernut flour with finely ground pistachios and matcha for a gorgeous green cake.

• Sheet Pan Snack Cake – By adjusting the pan size, you can control the thickness of the cake. Top it with frosting, chocolate ganache, nuts, or fresh fruit for a delicious sheet cake. A slight variation of this recipe also makes a fantastic Texas Sheet Cake.

• Truffle Cakes – One of my favorites! I use this as a base for a Black Forest Truffle Cake, layering it with a frosting made of mascarpone, sour cream, and sour cherries for an indulgent, flavor-packed treat (Recipe coming soon!).

• Chocolate-Covered Snack Bars – Slice the cake into bars, dip them in melted chocolate, and refrigerate or freeze for a chocolate-coated snack cake that’s perfect for a quick treat.

• Simple Snack Cake – Enjoy a slice on its own! It’s nutrient-dense, lightly sweetened, and pairs perfectly with coffee or tea.

Why You’ll Love This Cake

• Gluten-free, lectin-free, and sugar-free
• Relatively low-carb compared to other cakes
• Nutritionally dense & made with whole-food ingredients
• Easy to make, handle, and freeze
• Perfect for layering, frosting, or enjoying as a snack

However you choose to enjoy it, this cake is a blank canvas for creativity—so have fun with flavors, toppings, and presentations! If you try a new variation, I’d love to hear about it.

Complete List of Ingredients

Dry Ingredients

• 1 cup (165g) almond flour
• ½ cup (65g) tigernut flour
• 3 tablespoons (36g) cassava flour
• 3 tablespoons (21g) tapioca starch
• 3 tablespoons raw cacao powder
• 3 tablespoons carob powder
• 2 teaspoons baking soda
• 1 teaspoon vanilla powder (or mix vanilla extract into the wet ingredients)

Note: For a cacao-free cake, you can use only carob powder. For light colored cake layers, you can replace carob and cacao powder with tapioca and/or cassava flour.

Wet Ingredients

• 4 pastured eggs
• ⅓ cup extra virgin olive oil or avocado oil
• 4 tablespoons granulated allulose or monk fruit sweetener
• ¼ teaspoon salt
• 1 cup high-fat sour cream (or full-fat Greek yogurt, coconut yogurt, sheep/goat yogurt)
• 1 tablespoon apple cider vinegar
• 1½ cups lukewarm water

Step by Step Instructions

Preheat the oven to 350°F (180°C).

Prepare the baking pan:

• The recommended pan size is 35 x 26 cm (13.8 x 10.2 inches), which creates a cake that is thin but sturdy enough for layering.
• For a thicker cake layer, use a quarter sheet pan (33 x 23 cm / 13 x 9 inches).
• For an even thinner layer, use a half sheet pan (46 x 33 cm / 18 x 13 inches). Thinner layers work best for layer cakes.

Line the pan with parchment paper, trimming it so it extends just slightly above the edges.

Prepare the dry ingredients: Sift all the dry ingredients into a large mixing bowl. Discard any larger pieces that don’t pass through the sieve.

Prepare the wet ingredients: In a separate mixing bowl, whisk together the eggs, sweetener, olive oil, and salt until well emulsified. Add the sour cream (or yogurt) and apple cider vinegar, mixing until just combined. Do not overmix.

Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until a thick batter forms. Gradually add the lukewarm water while whisking, until the batter reaches a thick but pourable consistency, similar to pancake batter. Adjust water if needed.

Bake the cake: Pour the batter into the prepared baking sheet and spread it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.

• For a 35 x 26 cm (13.8 x 10.2 in) pan, bake for 15 minutes.
• For a quarter sheet pan (33 x 23 cm / 13 x 9 in), baking time may be slightly longer.
• For a half sheet pan (46 x 33 cm / 18 x 13 in), the layer will be thinner and may bake faster, so check earlier.

The cake is done when the top is dark brown and firm to the touch.

Cool and cut: Let the cake cool completely before cutting.

• For a layer cake, cut it into four equal rectangles.
• For a frosted sheet pan cake, cut it into squares. If piping frosting, cut before frosting; if spreading frosting over the entire cake, cut afterward.

Storage & Freezing: These cake layers freeze beautifully. Stack them with parchment paper between layers and store them in a freezer bag on a flat surface. To thaw, remove from the freezer, open the bag, and let it sit at room temperature for about an hour.

Enjoy it as a base for festive layered cakes or as a simple, satisfying snack!

More Sugar-Free and Gluten-Free Desserts

Looking for ways to indulge your sweet tooth without sacrificing your health goals? Our collection of over 30 delicious and healthy sugar-free dessert recipes is here to inspire you for any occasion.

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