A classic recipe for low-FODMAP & gluten-free Texas Sheet Cake: a huge chocolate cake covered in warm chocolate glaze.
Ever heard of a Texas sheet cake? It is a classic American dessert. The expression, ‘everything is bigger in Texas’ may be what inspired the name.
This is a large, sheet cake, typically chocolate, covered in a fudgy glaze frosting, and studded with pecans.
Many variations exist (white Texas sheet cake, pineapple Texas sheet cake, without pecans, with sprinkles, etc). However, the core concept does not change.
It needs to be big. And it needs to be GOOD.
This cake is dense and rich. When you pour the fudgy glaze over the still-warm cake, it will ooze into the crumb, making it extra moist.
I love using toasted chopped pecans in the glaze, but if there are nut-haters in your gang, try sprinkling with chocolate chips, nonpareils, or stud it with strawberries, blueberries and raspberries. It will disappear like magic.
A few words about sugar and the low-FODMAP diet:
- The low-FODMAP diet is NOT a sugar-free, or even sugar-restricted diet. Many types of sugar or syrups are low in FODMAPs
- That being said, sugar may be a gut irritant, and it may trigger IBS differently in each person. Eat sweets according to your personal tolerance
Check out more dessert options with my Best Low-FODMAP Cake Collection and my Best Low-FODMAP Pies and Tarts.
You may also love:
- Deluxe Low-FODMAP Chocolate Layer Cake or Cupcakes Recipe; Gluten-free, Dairy-free
- Low-FODMAP Molten Chocolate Lava Cake; Gluten-free
- Low-FODMAP ‘Copycat’ Starbucks Double (or Triple) Chocolate Loaf Cake; Gluten-free, Dairy-free
- Low-FODMAP Double Chocolate Chewy Fudge Cookies; Gluten-free, Dairy-free
- Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free
Or check out over 650 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-Free Texas Sheet Cake
A classic recipe for low-FODMAP & gluten-free Texas Sheet Cake- A huge cake covered in warm chocolate glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes + cooling
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake:
- 1 cup unsalted butter*
- 1 cup hot coffee, brewed (or water)*
- 1/2 cup (43g) cocoa powder*
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup low-FODMAP milk mixed with 1 teaspoon vinegar*
- 2 large eggs, room temperature
- 2 cups low-FODMAP, gluten-free baking flour*
- 1 teaspoon xanthan gum, if not added to your flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Baking spray
For the Frosting (or use my 10 minute cocoa frosting)
- 1/2 cup unsalted butter*
- 1/3 cup (35g) cocoa powder
- 1/3 cup low-FODMAP milk
- 3–4 cups confectioners’ sugar (I used 3.5 cups)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped toasted pecans (optional)*
Instructions
- Preheat the oven to 350 degrees F, place rack in center of oven
- Grease an 18 x 13 x 1-inch (‘half sheet’) baking pan with baking spray or shortening
- Make the sheet cake:
- Melt unsalted butter in a saucepan over medium heat
- Stir in coffee and cocoa powder, whisk to incorporate
- Bring to a boil, then remove from the heat and mix in granulated sugar and vanilla extract
- Set aside and allow to cool for about 10 minutes
- While cooling, whisk together ‘sour’ milk and eggs in a small bowl
- In a second bowl, whisk your dry ingredients (LF flour, xanthan gum, baking soda, baking powder, and salt)
- Add the milk mixture to the dry, (it will be thick), then add in the warm butter/cocoa, a little at a time
- Whisk batter well (can use a hand mixer), then pour into the prepared pan
- Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, about 25 minutes
- Place pan on a wire rack to cool slightly while making frosting
- Make the frosting:
- Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat
- Remove from heat when boiling, then stir in the confectioner’s sugar, vanilla, and salt (or use a hand mixer)
- Stir in optional toasted pecans (or sprinkle them on the cake after)
- Pour the warm frosting over the still-warm cake
- Spread evenly over the top and sides with a spatula to coat the cake (be gentle, so you don’t disturb the cake top)
- Let stand about 15-30 minutes at room temperature, then cut and serve
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Pecans are low-FODMAP in 30g servings
- Instead of buttermilk, I mix vinegar in a low-FODMAP milk to create a ‘sour’ milk. It works the same to make baked goods moist!
- Butter is naturally low in lactose and low-FODMAP
- Low-FODMAP milks include lactose-free, almond milk, oat milk
- Cocoa is low-FODMAP up to 20 g per serving per FODMAP Friendly
- The coffee in this recipe will not make the cake ‘coffee’ flavored it will just bring out the chocolate taste. Feel free to use warm water instead if you like
- I always use Authentic Foods GF Classical Blend Flour, because of my bake-off contest!
