Description
Who doesn’t love a thin layer of moist chocolate cake covered in chocolate frosting and sprinkled with toasted pecans? This Texas sheet cake delivers on this promise and more; it’s an easy-to-make, sugar-free, gluten-free, lectin-free, and dairy-free cake.
Ingredients
WET INGREDIENTS
- 1 cup coconut cream or full-fat coconut milk
- 2 tablespoons apple cider vinegar
- 3 pasture-raised eggs
- 1/3 cup extra virgin olive oil
- 4–6 tablespoons of approved sweetener (inulin power, erythritol, monk fruit)
- 1 cup of warm water
DRY INGREDIENTS
- 1 cup chestnut flour
- 3/4 cup almond flour
- 1/3 cup tigernut flour
- 2 tablespoons tapioca flour
- 1/8 teaspoon salt
- 5 tablespoons cacao powder
- 2 teaspoons pure vanilla essence
- 2 teaspoons baking soda
CHOCOLATE FROSTING
- 12 oz/340g dark chocolate, chopped
- 2 tablespoons sweetener or 8 drops liquid stevia
- 4 tablespoons cacao powder
- 1 cup full-fat coconut milk
- 2 teaspoons pure vanilla extract
- 1/2–1 cup roasted pecans, roughly chopped, to add on top of the frosting
Instructions
- First, make the buttermilk replacement. Mix the coconut cream or milk with the apple cider vinegar. Let them sit for 15 minutes, while you are preparing the rest of the ingredients.
- Preheat the oven to 350F/180C and oil a sheet pan (shallow baking tray) with olive or avocado oil or line it with parchment paper.
- Mix all the dry ingredients in a big bowl. You can sift the entire mix if you don’t want any clumps. The chestnut flour and cacao are the most likely to form clumps.
- Whisk all the wet ingredients in another bowl, including the coconut cream mix, until well combined.
- Add the wet ingredients over the dry ingredients and whisk. You will have a runny, creamy batter, similar to a waffle batter.
- Pour the batter into the pan sheet, and bake for about 15 minutes. The cake will not be soft to touch and the smell of baked cake will guide you. Because of the color, it’s hard to see if it burns, so be careful.
- Take the sheet pan out and allow it to cool.
- While the cake is baking, make the frosting. Add the chocolate to a saucepan and melt with the sweetener and cacao powder, over low heat, stirring continuously.
- Start adding the coconut milk, bit by bit, and continue mixing until you get a soft and creamy consistency.
- Spread the frosting on top of the cake. I like to portion it before adding the pecans on top, it’s easier this way. Sprinkle with the roasted pecans.