Or so they say. It is written in many old cookbooks that the Texas Sheet Cake was given its name because of its large size. And this cake is big; baked in a large 15 x 10 sheet aluminum sheet pan it is big enough to feed your family, friends and neighbors. What could be more perfect than this show stopping dessert for your Memorial Day weekend party?
There are lots of different variations of the Texas Sheet Cake. Many include buttermilk, butter and sour cream. Also, most of the recipes for frosting the Texas Sheet Cake call for pecans in the glaze. Obviously the above list of ingredients is out of the question, so I developed a dairy, egg and nut free version that all of us would love. This recipe uses simple ingredients you already have on hand and takes about 30 minutes to make from start to finish. The Texas Glaze is prepared on the stove while the cake is baking. Drizzle the rich glaze over the cake as soon as it comes out of the oven and serve as is to all your guests…right in its big sheet pan. I love serving this cake alongside a big white bowl of blueberries, raspberries and strawberries.
Have a wonderful Memorial Day Weekend everyone!
Texas Sheet Cake
Yield: 1 cake
1/4 cup cocoa powder
1 cup dairy-free margarine
1 cup water
2 cups granulated sugar
2 cups unbleached all-purpose flour
2 tablespoons water
1/2 cup dairy-free buttermilk (mix 1/2 c. soy milk mixed with 1/2 tablespoon vinegar, let sit 5 minutes)
1 teaspoon baking soda
1 teaspoon vanilla extract
1 recipe Texas Glaze (recipe follows)
In a medium saucepan, bring cocoa, margarine, and water to a boil, stirring constantly over medium heat.
In a large bowl, mix together the sugar and the flour. Pour the cocoa mixture over the sugar–flour mixture, and blend well. Add the water, buttermilk, baking soda, and vanilla.
Preheat oven to 400ºF. Spray a 15×10×1-inch jelly-roll pan with dairy-free baking spray. Spread evenly into prepared pan, and bake 20 minutes. While the cake is baking, prepare the Texas Glaze.
When the cake is done, immediately pour the Texas Glaze over it, spreading evenly.
Texas Glaze
1/2 cup dairy-free margarine
6 tablespoons soy milk or rice milk
4 tablespoons cocoa powder
1 teaspoon good-quality vanilla extract
2 cups confectioners’ sugar
In a medium saucepan, combine margarine, soy milk, and cocoa, and bring to a boil, stirring constantly. Remove from heat, and add vanilla and confectioners’ sugar; mix well. Immediately pour glaze over warm cake.
This sounds and looks delightful, oh I can not wait to make it… I am really loving all of your recipes.
Blessings,
Elaine
Thanks so much Elaine!
You are right this is perfect for Memorial Day. I am going to make this on Monday for our picnic. I am also making your sugar cookies cut into stars with red sugar. I can’t wait.
Can I make dairy free buttermilk using rice milk? We have a soy allergy too. There’s so many recipes I find that I’d like to try, but then I see they have buttermilk and I turn the page. If I could use rice milk, that would be wonderful!
I love the star cookie idea! Perfect Perfect Perfect! Have a fabulous picnic!
DEFINITELY use the rice milk, it will turn out the same. Soy is easy to substitute in all of my recipes…use Earth Balance for the margarine, use Rice Milk for the Soy Milk, and then use Sunbutter for the Soy Nut Butter. I can’t wait for you to try it!!
My favorite thing to do is make your recipes and then not tell people they are allergy free. When they see Nick (my allergic son) eating the dessert they all say “no kidding I can’t believe this is not the REAL THING!”. Love it.
i LOVE that!!!! I agree, there is nothing better than seeing all my son’s friends enjoy our desserts, and they never ever suspect they are made allergen free. Inclusion is awesome!
ooohhh texas sheet cake, yummy! You’re awesome Kelly!
thanks colette! soooo good indeed!
This looks delicious! How can you go wrong with chocolate? I am going to make as much as possible from scratch now.
Recently found out my infant daughter is reacting to cow’s milk protein (and possibly soy and egg) in my breast milk, so I stumbled on your blog as I was looking for recipes. Yesterday I made your banana choc chip waffles and today the chocolate sheet cake. WOW! They are both delicious!!!! I’ve been craving cake and this cake hit the spot. My husband and 2 older children loved it as well and said it is their favorite cake I’ve ever made.
THANK YOU! I used Earth Balance soy-free and rice milk in place of soy milk and it held up just great.
Are you kidding me!?!??! This cake was so incredible, my family ate the whole thing in 1 day! (ok, we did have the in-laws in town!). NO ONE could tell it was any different than the classic & delicious Texas Sheet cake. WOW, you are brilliant! We are so thankful for you & all your incredible recipes! Your cookbook is the first one with delicious recipes that the whole family LOVES! Thank you, thank yhou, THANK YOU!! You’re awesome!! Are you coming out with a 2nd edition anytime soon? : )