Description

A moist, fudgy, and naturally gluten-free chocolate sheet cake that is easy to make in one bowl. This recipe uses a specific flour blend and technique to ensure a tender crumb without being dry or crumbly, making it perfect for holidays and safe for celiacs.

Ingredients

Scale

2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 ½ cups (300g) Brown Sugar
¾ cup (75g) Unsweetened Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 large Eggs (room temperature)
1 cup (240ml) Buttermilk
½ cup (120ml) Vegetable Oil
2 teaspoons Vanilla Extract
½ cup (120ml) Heavy Cream
1 cup (170g) Semi-Sweet Chocolate Chips
2 tablespoons Butter

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust with cocoa powder.
In a large bowl, whisk together the gluten-free flour, brown sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth and creamy.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; the batter will be thin.
Pour batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool completely in the pan (about 30 minutes).
While the cake cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat.
Add chocolate chips and butter to the hot cream. Let sit for 2 minutes, then whisk until smooth and glossy.
Pour the glaze over the cooled cake and spread to the edges. Serve at room temperature or chilled.

Notes

Ensure your gluten-free flour blend contains xanthan gum for proper structure. Do not overmix the batter to avoid a gummy texture. The cake continues to cook slightly as it cools, so pull it from the oven when moist crumbs appear on the toothpick. The glaze thickens as it cools; if it becomes too thick to pour, gently warm it in the microwave.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of cake
Calories: 320
Sugar: 34
Sodium: 250
Fat: 14
Saturated Fat: 7
Carbohydrates: 48
Fiber: 2
Protein: 4

Keywords: gluten-free chocolate cake, fudgy sheet cake, holiday dessert, gluten-free baking, easy chocolate cake, dairy-free option