Devil’s Food Sheet Cake with Chocolate Frosting (gluten-free + gluten-free)

This Devil’s Food Sheet Cake recipe is the ultimate sheet pan chocolate cake recipe to try with a homemade chocolate “buttercream” frosting. Made with gluten-free and dairy-free ingredients for simple one bowl cake recipe.

If there’s one thing that never fails to delight, it’s chocolate. Whether it’s a tiny truffle or a towering layer cake, chocolate brings a sense of comfort and indulgence. And if you’re looking for a show-stopping dessert that’s both decadent and easy to make, this Devil’s Food Sheet Cake will become your go-to treat.

Not only does this cake deliver a rich, moist, and deeply chocolatey experience, but it’s also made with better-for-you ingredients like gluten-free flour, coconut sugar, and non-dairy milk. Topped with a luscious chocolate “buttercream” frosting, this sheet cake is perfect for birthdays, gatherings, or any time you need a little chocolate therapy.

Why You’ll Love This Recipe:

1. Healthier Ingredients: This cake swaps traditional refined ingredients for better-for-you alternatives like coconut sugar and avocado oil, making it a treat you can feel good about indulging in.

2. Allergy-Friendly: The recipe is naturally dairy-free and can easily be made vegan by ensuring all your ingredients, like sugar and butter, are vegan-certified.

3. One-Bowl Wonder: With minimal cleanup and straightforward instructions, this cake is as easy to make as it is to devour.

4. Versatile: Whether it’s a birthday, holiday, or casual dessert, this sheet cake is always a crowd-pleaser.

Let’s dive into the recipe!

What ingredients you need to make this:

• Non-dairy milk of choice – I use oat or almond. Acts as the liquid base and provides moisture. When combined with vinegar, it mimics buttermilk, giving the cake a tender crumb.
• Apple cider vinegar – Reacts with the baking soda to create a fluffy texture and adds a subtle tang to balance the sweetness.
• Coconut sugar – A natural sweetener with a lower glycemic index than regular sugar, adding depth and a hint of caramel flavor.
• Gluten-free flour – Provides structure while keeping the recipe gluten-free and accessible to those with dietary restrictions.
• Cacao powder –The star ingredient for a rich, chocolatey flavor. It’s less processed than cocoa powder, retaining more nutrients.
• Avocado oil – A healthy fat that adds moisture and richness without overpowering the flavor.
• Vanilla extract –Enhances the chocolate flavor and adds a subtle warmth to the cake.
• Dairy-free butter, softened – or sub regular unsalted butter. Provides the creamy base for the frosting.
• Powdered sugar – Sweetens and stabilizes the frosting, creating a smooth and spreadable texture.

Instructions:

1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a medium-sized sheet pan (10×15 inches is ideal, though a 12×18 pan works too) with non-stick spray or line it with parchment paper for easy removal. Set it aside.

2: Make the “Buttermilk”

In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir gently and let it sit for 5–10 minutes. This creates a dairy-free “buttermilk” that adds moisture and tenderness to the cake.

3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the coconut sugar, gluten-free flour, cacao powder, baking powder, and baking soda. Ensure there are no lumps, as these can affect the texture of your cake.

4: Combine Wet and Dry Ingredients

Add the avocado oil, prepared “buttermilk,” and vanilla extract to the bowl of dry ingredients. Mix until just combined. The batter will be thick at this stage.

Warm the additional cup of non-dairy milk in the microwave for about 60 seconds—it should be warm but not boiling. Pour the warm milk into the batter and beat on medium speed with a hand mixer for 1 minute. Scrape down the sides of the bowl to ensure everything is well incorporated.

6: Bake the Cake

Pour the batter into the prepared sheet pan and spread it out evenly using a spatula. Bake in the preheated oven for 15 to 18 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

7: Cool Completely

Once baked, remove the cake from the oven and let it cool completely in the pan. This step is crucial to prevent the frosting from melting when applied.

Make the Chocolate “Buttercream” Frosting:

1: Combine Ingredients

In a large mixing bowl, add the softened dairy-free butter, cacao powder, powdered sugar, vanilla extract, and half of the non-dairy milk.

2: Mix to Perfection

Using a hand mixer, beat the ingredients on low speed to combine, gradually increasing to medium speed. Add more milk, one tablespoon at a time, until the frosting reaches your desired consistency. The frosting should be smooth, creamy, and easily spreadable.

Tips for the Perfect Devil’s Food Sheet Cake:

1. Use Quality Ingredients: Opt for high-quality cacao powder and gluten-free flour for the best flavor and texture.

2. Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.

3. Room Temperature Ingredients: Ensure your dairy-free butter is softened for the frosting to achieve a smooth texture.

4. Customize Your Toppings: While the frosting is a star, you can add crushed nuts, shredded coconut, or a drizzle of melted chocolate for extra flair.

5. Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Allow refrigerated cake to come to room temperature before serving.

Devil’s Food Sheet Cake is a testament to the fact that indulgence and wholesome ingredients can coexist. The combination of moist chocolate cake and rich frosting will satisfy any chocolate craving while staying accessible to those with dietary restrictions.

So, the next time you’re in the mood to bake, give this recipe a try. It’s bound to become a favorite in your household. Don’t forget to share your creation on social media and tag us—we’d love to see your delicious results!

A few other delicious chocolate desserts to try:

Peanut Butter Banana Brownies (gluten-free)

Gluten-free Deep Dish Chocolate Chip Cookie with Caramel

DELISH Sheet Pan Brownies! (gluten-free)

The BEST Chocolate Brownie Pie (gluten-free)