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Healthy Texas Sheet Cake

Filed Under: 50-100, Almond Meal, Almond Milk, Applesauce, Cakes and Cupcakes, Chocolate, Cocoa Powder, Coconut Flour, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Sugar Free, Under 50, Vegan, Whole Wheat Flour

By 60 Comments Jump to Recipe

Also known as a big hunk of chocolate cake perfection.

Texas Sheet Cake 7

I feel like I should give you some history on this. Instead of quoting the Texas sheet cake Wikipedia page that does not exist, I’ll tell you that all my taste testers adored this and I’ve never been to Texas but I have seen it on a map and that’s how big this cake is. Therefore I am an expert.

Seeing that my taste testers on this are a bunch of teenagers on a Monday morning who would definitely say if they didn’t like it, I can say with the utmost confidence that you need to make this cake now. There was a sea of thumb-ups and a passionate dispute over who got the last piece.

The eaters in your life will be very pleased with this.

Texas Sheet Cake 5

This perfect chocolate cake is just a recipe you want in your arsenal.  For those Church picnics, hungry teenage friends, or the omg-the-sky-is-falling-and-I-need-cake-20-minutes-ago days. I got your back.

See how conservative that piece is? Be prepared to have three. You have been warned.

Texas Sheet Cake 6

Start by making the ridiculously simple batter. This is one of those where I was sure I had done something wrong because it made sense and was so darn easy.

This is also applicable to math, where if anything makes sense or (heaven forbid) is easy then you know it’s wrong.

But I’m so happy I was wrong this time! Wrong about being wrong… does that make me right? Whatever. We all get cake, so the answer is yes.
Texas Sheet Cake 1

Pour that rich, creamy, 30 second cake batter frosting all over the cooled cake and resist the urge to eat all of it off a spoon. (Or not.)

Texas Sheet Cake 2

Cut a big piece from the corner for yourself before you take pictures. You’re such a ninja! No one will ever know. Mwahahaha.

Texas Sheet Cake 3

Unless you talk about it on your blog. Then they’ll know. But you can distract them with cake! Oooooh cake. Mission accomplished.

Texas Sheet Cake 8

Yield: 24 slices

Healthy Texas Sheet Cake

10 minPrep Time:

25 minCook Time:

35 minTotal Time:

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Ingredients

  • 2 1/2 cups white whole wheat flour OR 1 1/2 cup almond meal plus 1 1/2 cups coconut flour
  • 1 1/2 cups sugar or erythritol
  • 2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup unsweetened cocoa powder
  • 2 cup almond milk
  • 1 tablespoon vanilla extract
  • 2/3 cup applesauce
  • 2 tsp distilled white or apple cider vinegar

Instructions

  1. Preheat oven to 350°F. Grease a 9x13 inch backing dish and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and unsweetened cocoa powder. Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop 1 cup of the batter into another bowl and set aside.
  3. Pour the batter into the prepared baking pan. Bake in the oven at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
  4. Meanwhile, add 2 tablespoons of unsweetened cocoa powder and 3-4 tablespoon almond milk (one tablespoon at a time, adjusting as needed) to the reserved 1 cup batter and stir until combined. Chill in the fridge until the cake is completely cool. Spread the frosting over the cooled cake and devour.

Notes

Nutritional information calculated with white whole wheat flour and erythritol.

7.8.1.2
327
https://www.foodiefiasco.com/healthy-texas-sheet-cake/

Nutrition

Calories: 50 cal
Fat: 0.5 grams g

Texas Sheet Cake 4

 

When do you eat cake?

Often. I eat cake often. And you will too after you make this! But no worries, it’s only 50 calories a slice.

signature

 

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Comments

  2. THANKS SO MUCH for providing your grain free and sugar free substitutes. you are a wonder my friend ! keep the desserts coming. i make a cake everyday. when can you post a microwave grain free sugar free cheesecake for one recipe ? is it even possible to make a cheesecake in the microwave ? thanks
    Reply

  3. OH and by the way .... i definitely think you need your own food network show... people would go insane for your great low cal, grain free, sugar free desserts ! thats REALLY having your cake and eating it TOO ! i never would have thought that was possible.... but with your recipes... it is ! LOL
    Reply

  4. Kelly, I LOVE your recipes! I have already made at least half a dozen of them and I only discovered you recently. I'm telling everyone about your site too because I want them to be able to bake again too! I was wondering, have you thought about publishing all your recipes in a book so that we don't have to grab the iPad away from someone else just to look up one of your recipes because we need to make it RIGHT NOW?! I would definitely buy several copies. I also wanted to let you know that I'm keeping you and your Mom in my prayers. She's done a fantastic job raising you.
    Reply

  8. I told my husband today that I would subscribe to your recipes just to read your stories about what you are creating. You make me laugh. We don't laugh enough. Thanks for what you do Kelly. I can't wait to start trying your recipes. Penny
    Reply

  11. Kelly, I've been reading (*cough religiously stalking cough*) your blogger for around a year now, and I've decided it's time to leave a comment. As a just-turned-fourteen-year-old and high-school freshman, as well as an amateur photographer, health-nut and food enthusiast, allow me to state Foodie Fiasco is everything I could hope for and more. I'm constantly astounded by everything you do/are—your aesthetically stunning photos, enjoyable text, and your content of recipes, just blows me away. The miniature empire you've built in the food industry is, to me, huge. Funnily enough, as said, I happen to have many of the same interests and hobbies you do, and I hope my skill soon improves to something close to that of yours. I apologize for the long message, but hey, a year's worth of compliments builds up, yeah? In summation (fancy essay-esque conclusions, here), thank you for everything you've done. I appreciate and admire it all so much. Thank you & stay amazing~
    Reply

  13. Hi Kelly...You inspire and amaze me. Your recipes have changed my life... Though I probably won't do this one, your low carb... Especially the grain free options have really helped me keep my blood sugar in check. You've inspired me to try new things in the kitchen. My favorite and most often used recipe is your coconut flour pancakes. Thank you and keep it up.
    Reply

  14. I second everything Kim @ Hungry Healthy Girl said! I'm following Foodiecrush's menus for the Oscar films (my hubby and I are little behind on movies). And I'm supposed to make Pioneer Woman's Texas Sheet Cake to go with Dallas Buyer's Club, but I just couldn't bring myself to make a whole cake with all that unhealthiness for one night of fun. This is perfect because I won't feel bad eating it all week!! Thank you!
    Reply

  16. I made your Texas Sheet Cake with a few changes. I used almond flour and coconut flour. And I used about 1/2 tsp. of Stevia sweetner plus 1/3 C. sugar. And Coconut milk instead of Almond milk. IT was decadent ! I try to use only Stevia for myself but I was making this for someone's birthday who is only used to sugar. It was so good ! For the frosting I used cream cheese, vanilla, Stevia and butter. I am thoroughly impressed with you and your web-site !!! Keep up the amazing job you are doing !
    Reply

  17. Hello, would it be possible to make this cake with just coconut flour or regular gluten-free flour? Otherwise it would be kind of high in saturated fat, and my mom has high Cholesterol so we have to watch out for that. Thank you! I love your blog by the wayy! Maxi
    Reply

  18. Hi Kelly - I'm getting ready to make this batch of deliciousness, but wanted to be sure about the portions for using almond flour/coconut flour combination? I just pulled your easy dinner rolls our of the oven - they smell heavenly!
    Reply

  19. Can I use dates or coconut palm sugar instead of sugar or erythritol and how much ? Thanks your recipe looks to die for ;)
    Reply

  20. I used gluten free all purpose baking mix and it looked like a sponge before baked. In oven now - but I added a bit more almond milk. Any ideas what I could have done wrong? Thank you!
    Reply

  22. I'd really love to try this, but all I have is coconut flour. Is there anyway I could just sub almond with more coconut flour? if so, how much?
    Reply

  23. I tried making the Texas sheet cake with low carb instructions. Not sure why, but my Low Carb husband and my daughter weren't wild about it. Seems to be a texture issue, but not sure. It definitely is probably very different from your using white whole wheat flour. Personally, the cook really liked it!! Thanks for your creative heart and spirit.
    Reply

    • Thank you for your feedback and your kind words, Patti! Glad that this cake tickled your tastebuds! I'm sorry that your husband and daughter didn't share the same opinion; white whole wheat flour can definitely be an acquired taste for many. If your family is willing to take a chance on white whole wheat flour again, perhaps this recipe's texture would be more satisfying: https://www.foodiefiasco.com/the-healthiest-chocolate-cake-in-the-world/!
      Reply

  24. Followup to comments - We did not use the white whole wheat flour due to Low Carb issues - just had noticed it being used in original recipe. Sorry for the confusion! We used the almond flour and coconut flour suggestion in recipe.
    Reply

  25. Have you heard of melted ice cream cake? It's been circling the web for quite a while; the idea is to make a cake (9x13") with boxed cake mix, three eggs, and 2 cups melted ice cream (ROOM TEMPERATURE is stressed, for it to bake through). I wanted to make a low carb dairy free version for myself, by using this cake as a base, ground flax instead of eggs, and So Delicious Sugar Free Chocolate ice cream. I am unsure what to do about the vinegar and other liquid ingredients, as the point of the ice cream is to replace them. Do you have any idea? Would you be willing to experiment?
    Reply

    • That sounds like one delicious cake, Ann! Thanks for bringing it to Foodie Fiasco's attention. Perhaps coconut oil would assist in the baking process? I think that some experimentation is definitely in order:-)
      Reply

  26. Made this tonight. I made the low carb version with the coconut and almond flour. It was a huge lump of "dough" when I put it in the pan (reminded me of chocolate biscuit dough…sticky but definitely dough). I sort of patted it around to the edges. Once cooked it just crumbled. I shifted the flours because of the large lumps in it. Is this what I did wrong? Seems like it would need an egg to hold it together. Have you ever tried adding an egg? And/or maybe some coconut oil? The consistency is kind of like sand…moist but crumbly like it's missing a binder. Not the "cake" I was looking for. Very disappointed. Any suggestions on what I did wrong? Thanks!
    Reply

  28. I made the texas sheet cake with the almond meal and coconut flour. I followed the recipe perfectly, but the "batter" is SUPER thick and clumpy. Has this happened to you? I'm SO hoping it smooths out and cooks correctly. The ingredients are spendy. Last night I made the recipe, but did not have erythritol, so used Stevia...that looked the same as today, but did not cook and was not sweet at all:( Suggestions?
    Reply

  31. This cake is incredible. I'd love to try it with eggs, to improve the texture (to my liking anyway!)...any suggestions for how many eggs you might use if you cut out the apple sauce? Thanks!
    Reply

  32. Kelly, this sounds amazing! I can't wait to make it! I normally use a jelly roll pan for my Texas sheet cakes. For this recipe, do I need to double it? Or maybe half again as much? My pan is 12" by 17" by 1" deep. I want to make this for a wedding shower this week where a fair number of the people are gluten and dairy intolerant, including the mother and sister of the bride and the mother of the groom! I'm SUPER excited that I found this recipe you created!!
    Reply

  33. I'm curious about the calorie count, in my fitness pal there are over 1100 calories alone in just the flour? It would be nice to be wrong though
    Reply

    • Hi Rebecca! Thank you for the question and I'm sorry for the confusion. I just answered this question from another reader so I'll copy and paste my reply: This an old recipe, so my thought process on serving sizes back then was to calculate smaller sizes with low calorie counts, then you can choose how many servings you want to eat depending on how many calories you want to consume. I'd usually have three pieces of this cake in one sitting, and 150 calories for three slices of cake (albeit relatively small slices) seemed like a good caloric bargain to me. Again, this is not how I do things anymore and I've definitely posted more realistic serving sizes in my recent recipes. Hope this helps!
      Reply

  34. This recipe looks great but how is it 50 cals per slice? I added up all the incredients and using whole wheat flour & erythritol the total cal count for the whole cake is 1538. That means you'd have to cut the cake into 30 pieces for each slice to be about 50 cals. In a 9x13 pan, that makes each slice 3"x1.3". Not exactly very realistic. The recipe sounds great but please include a realistic serving size when quoting the calories! Thanks!
    Reply

    • Hi Savannah! I want to apologize for that. This is an old recipe, so my thought process on serving sizes back then was to calculate smaller sizes with low calorie counts, then you can choose how many servings you want to eat depending on how many calories you want to consume. I'd usually have three pieces of this cake in one sitting, and 150 calories for three slices of cake (albeit relatively small slices) seemed like a good caloric bargain to me. Again, this is not how I do things anymore and I've definitely posted more realistic serving sizes in my recent recipes. Hope this helps!
      Reply

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