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Low-FODMAP & Gluten-Free Texas Sheet Cake

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A classic recipe for low-FODMAP & gluten-free Texas Sheet Cake- A huge cake covered in warm chocolate glaze.

Ingredients

Scale

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!

Find it online: https://rachelpaulsfood.com/low-fodmap-gluten-free-texas-sheet-cake/

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