Texas Sheet Cake

When you first read this recipe it looks quite complex. I have grouped the ingredients together based on the different steps in the method. I needed to do this to make sure I didn’t leave anything out. The cake itself is easy to mix. It is important to use the right size of sheet pan. The frosting needs very strong whisking which I did by hand. Next time I would use an electric hand mixer with a balloon whisk. As always, if you are adding xanthan gum sieve it in small amounts and whisk with each addition or it will get very lumpy.

This cake is a real favourite, moist and truly delicious. it makes twenty portions and is very rich. We have kept it in the fridge and are having it for dessert every night.

The recipe doesn’t give any information on freezing the cake. However, I am going to try freezing some of it as I think this will be ok if packaged properly. We intended to gift some of it to my mother and sister but they are in an area where a Covid variant has been found so they have to stay at home until tested. I guess we could leave some wrapped at their front door but its hardly essential travel. Such is normal life at the moment. Cake always helps, doesn’t it!

Prep time: 15 mins | Cook time: 30 mins | Resting time: 1 hour | Servings: 20

Nutrition per serving calories 230 | fat 20.3g | carbs 5.9g | net carbs 2.8g | fibre 3.1g | protein 5.8g

Ingredients:

Cake:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 3/4 cup swerve sweetener (I used erythritol)
  • 1/3 cup unflavoured whey protein powder (I used egg white protein powder)
  • 1 tbsp baking powder (I used a gluten-free baking powder)
  • 1/2 tsp salt
  • 1/2 cup butter (I used a lactose-free butter)
  • 1/2 cup water
  • 1/4 cup cocoa powder (make sure you sieve this in to get rid of lumps)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup double cream (I used a plant-based double cream)
  • 1/4 cup water

Frosting:

  • 1/2 cup butter (I used a lactose-free butter)
  • 1/4 cup cocoa powder (Sieve it into the mix)
  • 1/4 cup double cream (I used a plant-based double cream)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered swerve sweetener (I used Swerve)
  • 1/4 tsp xanthan gum (I used half a teaspoon as it was liquid)
  • 3/4 cup chopped pecans

Method:

  • Preheat the oven to 160C (365F / 143C F). Grease a 10 x 15 inch baking tray, with butter/oil.
  • In a large bowl, mix together the dry ingredients: almond flour, coconut flour, sweetener, baking powder, protein powder, and salt. Ensure there are no lumps.
  • In a pan over a medium heat, combine butter, 1/2 cup water and cocoa powder, stir together until melted. Bring to a boil, then remove from heat
  • Next, add the butter/cocoa mixture, eggs, vanilla extract, double cream, and 1/4 cup water to the dry ingredients. Mix until well combined.
  • Spread the batter into the prepared baking tray.
  • Bake for around 15-20 minutes, until the cake is set and a skewer/knife inserted in the centre comes out clean.
  • Whilst the cake is baking, prepare the frosting. In a pan combine butter, cocoa powder, and 1/4 cup water. Bring the mixture to a simmer, stirring until smooth.
  • Add the vanilla extract, and stir. Then, add the sweetener 1/2 a cup at a time, stirring continuously to dissolve any lumps. Finally, whisk in the xantham gum.
  • Pour the frosting over the warm cake, and sprinkle with pecans.
  • Let the cake cool for around 1 hour, until the frosting is set.
  • Enjoy!!

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