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

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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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 12-16 slices 1x

Ingredients

Scale

Devil’s Food cake:

  • 1 cup non-dairy milk of choice (oat or almond)
  • 1 1/2 tablespoon apple cider vinegar
  • 2 cups coconut sugar
  • 3 cups gluten-free flour
  • 1 cup cacao powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 cup avocado oil
  • 1 teaspoons vanilla extract
  • 1 additional cup non-dairy milk

Chocolate “buttercream” frosting:

  • 1/2 cup dairy-free butter, softened (or sub regular unsalted butter)
  • 1 cup cacao powder
  • 1 teaspoons vanilla extract
  • 2 cup powdered sugar
  • 1/2 non-dairy milk

Instructions

  1. Preheat oven to 350 degrees F and grease a medium sheet pan (I did 10×15 but 12×18 could work too)
  2. In a small bowl, add the vinegar and milk together to curdle to form “buttermilk” and set aside
  3. In a large bowl, add the coconut sugar, flour, cacao powder, baking soda and baking powder and mix to combine, making sure no lumps remain
  4. Add in the oil, buttermilk and vanilla extract and mix together
  5. Heat up the additional milk in microwave for 60 seconds so it is warm but not boiling
  6. Pour into the bowl on top of everything and beat for 1 minute on medium speed with hand mixer, scraping down the sides of the bowl to make sure everything is incorporated
  7. Pour batter into the baking sheet and spread across
  8. Bake in oven for about 15 to 18 minutes or until fully baked (I stick a toothpick in to see if it is clean!)
  9. Remove from oven and allow it to cool completely
  10. As the cake is baking or cooling, make the frosting by adding caca powder, butter, powdered sugar, vanilla extract and half the milk to a large bowl
  11. Start mixing together at a slow speed to combine, adding more milk and powdered sugar as needed
  12. Once cake is cooled, frost with the frosting and add sprinkles if desired, slice and enjoy!

Notes

*Store in airtight container for 3 days

  • Author: Rachel

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