Texas Sheet Cake (dairy and egg free)
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| Picture from The Food Allergy Mama's Baking Book |
Your world is about get a lot more tasty. You have strict orders to quickly scribble down the ingredients for this cake and rush to the store, get home and make this cake...stat! This cake is certainly...life changing. Texas Sheet Cake...the cake that quickly tops every one's favorite cake list after the very first bite. I had never heard of this cake..ever. My thighs and butt have been saved from this cake...til a handful of months ago, when we discovered my husband's dairy and egg allergies. We thought our life was over and we would never again enjoy a single bite of amazing dessert again(coming from a dairy and chocolate loving family.) I did some research and quickly stumbled upon miracle worker Kelly Rudnicki and her book, The Food Allergy Mama's Baking Book! She has turned our frowns into chocolate covered smiles :). Thank you for coming into our lives Kelly! She cooks allergy free for her son who is severely allergic to dairy, eggs and nuts. Although we can still have nuts(minus pecans), I will just add them to any recipe if I so desire. And I prefer to use almond milk rather than soy or rice milk, as she does. If you prefer a more rich dairy and egg filled version, there are plenty of recipes for such a cake...my fave, Ree Drummond, Pioneer Woman.
Texas Sheet Cake
Yield: 1 cake
1/4 cup cocoa powder
1 cup dairy-free margarine (we use Earth's Best, sticks or tub, found in health food section)
1 cup water
2 cups granulated sugar
2 cups unbleached all-purpose flour
1 tsp baking soda
2 Tbls water
1/2 cup dairy-free buttermilk (1/2 cup soy, rice, almond or coconut milk mixed with 1 tsp white vinegar; let sit for 5-10 minutes)
1 tsp vanilla extract (vanilla powder is amazing if you haven't tried it)
Texas Glaze (recipe follows)
In a medium saucepan, bring the cocoa powder, margarine, and 1 cup water to a boil, stirring constantly over medium heat.
In a large bowl, mix together the sugar and flour. Pour the cocoa mixture over the sugar-flour mixture and blend well. Add the baking soda, 2 Tbls water, buttermilk, and vanilla.
Preheat oven to 400deg F. Spray a 15x10x1-inch jelly-roll pan with dairy-free baking spray(like Pam baking spray with flour, do not use butter flavored!!) Spread the batter evenly into the prepared pan and bake for 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 Tbls soy, rice, almond, or coconut milk
4 Tbls cocoa powder
1 tsp good-quality vanilla extract
2 cups confectioners' sugar
In a medium saucepan, combine the margarine, milk alternative, and cocoa powder, bring to a boil, stirring constantly. Remove from heat and add the vanilla and confectioners' sugar; mix well. Immediately pour the glaze over the warm cake.
*I haven't tried this, but I've seen recipes with nuts sprinkled on top.
Prepare to be amazed!
Source: adapted from The Food Allergy Mama's Baking Book by Kelly Rudnicki
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