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DEN Free Texas Sheet Cake

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.

Course Dessert
Cuisine American
Keyword chocolate cake, dairy free recipe, easy, egg free cake, nut-free
Prep Time 25 minutes
Cook Time 20 minutes
Servings 15 slices
Author Christine George

Ingredients

  • 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)

Icing

  • 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

Instructions

  1. Set oven to 350°. In a large saucepan, add butter, water and cocoa and bring to a boil. Remove from the heat.

  2. 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.

  3. 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.

Icing

  1. While the cake is baking, melt butter in a small saucepan. Add soy milk and cocoa. Bring to a boil. Remove from the heat.

  2. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely before serving.

Recipe Notes

Recipe adapted from Taste of Home.