Chocolate Sheet Cake (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan

• Vegan
• Gluten free

• Refrigerated

  • 6 tbsp Rice milk, plain
  • 1/2 cup Rice milk mixed with, plain

• Condiments

  • 3 tsp Ener-g egg replacer mixed with
  • 3 3/4 sticks Vegan butter

• Baking & Spices

  • 1 tsp Baking soda
  • 8 heaping tbsp Cocoa
  • 2 cups Gluten free flour
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1 lb Sugar, powder
  • 2 tsp Vanilla
  • 1/2 tsp Xanthan gum

• Liquids

  • 1 cup Water

Found on allergyawesomeness.com

Description

Ingredients

• CAKE:
• 2 cups gluten-free flour
• 2 cups sugar
• ¼ teaspoon Salt
• 4 heaping Tablespoons cocoa
• 2 sticks vegan butter
• 1 cup Boiling Water
• ½ cup plain rice milk mixed with ½ Tablespoon vinegar to make a buttermilk
• 3 teaspoons Ener-G egg replacer mixed with 4 Tablespoons of water to make eggs
• 1 teaspoon baking soda
• ½ teaspoon xanthan gum (omit if your gluten-free blend has this in it already)
• 1 teaspoon vanilla
• FROSTING:
• 1 and ¾ sticks vegan butter
• 4 heaping tablespoons cocoa
• 6 Tablespoons plain rice milk
• 1 teaspoon vanilla
• 1 pound powder sugar

Directions

• Preheat oven to 350 degrees F.
• In a mixing bowl, whisk together the dry ingredients for the cake.
• In a small sauce pan over high heat bring two cups of water to boil. (I find boiling extra ensures you have enough in case some evaporates.)
• In a large saucepan over medium-low heat, melt the vegan butter. Add cocoa and whisk together until there are no lumps. I find a flat whisk works well for this.
• Measure one cup of boiling water and add it to the cocoa butter mixture. Allow it to boil for 30 seconds, then turn off heat. Pour over the dry ingredients and stir.
• In a measuring cup, pour the buttermilk , egg and vanilla. Whisk and then pour into the bowl, stirring until all of the batter is combined and smooth.
• Grease a 13x18 inch sheet pan and pour the batter. Spread it until its flat and even. Bake for 15-20 minutes, or until the cake done.
• While cake is baking, make the icing. Melt the vegan butter in the large saucepan. (You can wash the large saucepan in between making the cake and icing, but I just re-use it.) Add cocoa, stir to combine, then turn off heat. Add the rice milk, vanilla, and powdered sugar. Stir together. until smooth. Pour over the warm cake, as this helps it spread evenly.
• Once cooled and the frosting has set up, cut into squares and die of chocolaty heaven.