Is this cake truly gluten-free?

Yes, it uses almond flour instead of wheat flour, making it naturally gluten-free.

Can I skip the coffee?

You can substitute warm water, but the coffee deepens the chocolate flavor without adding a noticeable coffee taste.

Retro-Style Chocolate Sheet Cake

Name: Retro-Style Chocolate Sheet Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 slices
Cuisine: American
Ingredients: 0.5 cup coconut oil; 0.5 cup whole milk; 0.67 cup maple syrup; 2 whole eggs; 2 tsp vanilla extract; 2 cup almond flour; 1 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp kosher salt; 0.75 cup brewed coffee; 0.5 cup mini semi-sweet chocolate chips; 0.5 cup salted butter; 2.5 cup powdered sugar; 0.5 cup unsweetened cocoa powder; 2 tsp vanilla extract; 0.25 cup warm milk

This naturally gluten-free chocolate sheet cake is sweetened with maple syrup and crowned with rich fudge frosting.

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Servings

12 slices

Calories

569/serving

Difficulty

Easy

by Replay RecipesAmerican Cuisine

DessertGluten-Free

Nutrition Per Serving

569Calories

8gProtein

62gCarbs

35gFat

4gFiber

48gSugar

Ingredients

0.5 cup coconut oil
0.5 cup whole milk
0.67 cup maple syrup
2 whole eggs
2 tsp vanilla extract
2 cup almond flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp kosher salt
0.75 cup brewed coffee
0.5 cup mini semi-sweet chocolate chips
0.5 cup salted butter
2.5 cup powdered sugar
0.5 cup unsweetened cocoa powder
2 tsp vanilla extract
0.25 cup warm milk

Servings

12 slices

Ingredients

Cake

Frosting

Cake

Prepare Pan and Preheat

Preheat the oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking dish with parchment paper and set aside.

Mix the Batter

In a large bowl, beat together the coconut oil, milk, maple syrup, eggs, and vanilla until smooth. Add the almond flour, cocoa powder, baking soda, and salt, then mix until just combined. Slowly pour in the brewed coffee and stir until the batter is thin and uniform. Fold in the mini chocolate chips if using.

Bake the Cake

Pour the batter into the prepared pan. Bake for 30 to 35 minutes until the top is just set and the center is no longer wobbly. Allow the cake to cool completely before frosting.

32 min

Frosting

Make the Chocolate Frosting

Beat the softened butter with 2 cups of powdered sugar, cocoa powder, vanilla, and the warmed milk until smooth and creamy. Add more powdered sugar if a thicker consistency is desired. Spread the frosting over the fully cooled cake and let it set for about an hour before serving.

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Tips & Variations

Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
Use room-temperature eggs for the best volume in the batter.

Frequently Asked Questions

Is this cake truly gluten-free?: Yes, it uses almond flour instead of wheat flour, making it naturally gluten-free.
Can I skip the coffee?: You can substitute warm water, but the coffee deepens the chocolate flavor without adding a noticeable coffee taste.

Recipe inspired by the original at halfbakedharvest.com. Ingredients and factual cooking data extracted; instructions independently written.

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