Creado con IA
Gluten-Free Chocolate Sheet Cake
50 min 836 kcal por ración Media
Ingredientes
4 Raciones
- gluten-free all-purpose flour1,5 cups
- granulated sugar1,5 cups
- unsweetened cocoa powder0,5 cup
- gluten-free baking powder1,5 teaspoons
- baking soda1 teaspoon
- salt0,5 teaspoon
- eggs2 large
- unsweetened almond milk0,75 cup
- vegetable oil0,33 cup
- vanilla extract1,5 teaspoons
- boiling water0,75 cup
- chocolate buttercream frosting0,75 cup
Preparación
- 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet cake pan and line with parchment paper if desired.
- 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, unsweetened cocoa powder, gluten-free baking powder, baking soda, and salt until well combined.
- 3
In a separate bowl, beat the eggs, then add the unsweetened almond milk, vegetable oil, and vanilla extract. Mix until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Carefully add the boiling water to the batter and mix until smooth. The batter will be thin; this is normal.
- 6
Pour the batter into the prepared pan and spread evenly.
- 7
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- 9
