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Gluten Free Texas Sheet Cake
Ingredients
  • subheading: FOR THE CAKE:
  • 1 ½ cups ( 210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • 5 tablespoons ( 25 g) unsweetened cocoa powder (natural or Dutch-processed)
  • 1 ½ cups ( 300 g) granulated sugar
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 12 tablespoons ( 168 g) unsalted butter melted
  • ¾ cup ( 6 fluid ounces) brewed coffee at room temperature
  • ¾ cup ( 168 g) sour cream or plain Greek yogurt at room temperature
  • 1 ( 50 g (weighed out of shell)) egg at room temperature, beaten
  • 1 ( 25 g) egg yolk at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • subheading: FOR THE ICING:
  • 3 cups ( 345 g) confectioners’ sugar
  • 5 tablespoons ( 5 g) unsweetened cocoa powder (Dutch-processed, if possible)
  • ¼ teaspoon kosher salt
  • 12 tablespoons ( 168 g) unsalted butter chopped
  • 7 tablespoons ( 3 ½ fluid ounces) milk
  • 1 teaspoon pure vanilla extract
  • Nonpareils for sprinkling (optional)
Steps
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