Texas Sheet Cake (Dairy and Egg Free)
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The first time I had Texas Sheet Cake was when I was working at a print shop after my senior year of high school. A sweet older lady in our office brought in a thin chocolate cake in a sheet pan. It was covered in a thin chocolate icing on top. I had a slice and I was hooked. I eagerly asked for the recipe. “Patty’s Texas Sheet Cake” was tucked away in a recipe box for years, but sadly I lost the recipe sometime between moving apartments in college. I tried to find a recipe like hers a couple of times but it was never quite the same.
After our fist born, when we adopted the dairy, egg and nut free lifestyle, I hadn’t really thought much about any chocolate cake but Wacky Cake for a long time. Yet something sparked my memory and I set out to find a recipe we could alter to work for our family. I came across a recipe from Taste of Home that was already egg free and altered it to be dairy free as well. The results were not only delicious, but it was the first time in years that I remember it being as good as Patty’s cake. I hope you enjoy it as much as we do. But be forewarned – this is not a pretty cake. The frosting is thin and the cake is flat. It has a homestyle feel to it, so it is one I wouldn’t make when I want a beautiful cake. I make this when I want something down right delicious to share with my family or non-judgmental friends. 🙂
Dairy and Egg Free Texas Sheet Cake
A thin chocolate cake baked in a jelly roll pan and covered in a warm, thin chocolate glaze. This cake will have you back for seconds and thirds. While it is not the most beautiful cake as far as presentation goes, it is down right delicious and will be a favorite of any chocolate lover.
- 1 cup dairy free butter (like Smart Balance or Earth Balance)
- 1 cup water
- 1/4 cup cocoa
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Tofutti Better Than Sour Cream (or other dairy free sour cream)
- 1/2 cup dairy free butter (like Smart Balance or Earth Balance)
- 6 Tablespoons soy milk (or other safe milk alternative)
- 3 Tablespoons cocoa
- 3 3/4 cup confectioners' sugar (powdered sugar)
- 1 teaspoon vanilla
Set oven to 350°. In a large saucepan, add butter, water and cocoa and bring to a boil. Remove from the heat.
In a large bowl combine the flour, sugar, baking soda and salt. Add to cocoa mixture in saucepan. Stir in the Tofutti sour cream until smooth.
Pour batter into a greased 15x10x1-in. baking pan (jelly roll pan). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, melt butter in a small saucepan. Add soy milk and cocoa. Bring to a boil. Remove from the heat.
Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely before serving.
Recipe adapted from Taste of Home.