Eosinophilic Esophagitis Friendly Vegan Texas Sheet Cake
Total time1 hr 5 min
Prep time20 min
Cook time25 min
4.5(11)
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Learn more →Ingredients
24 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 cups organic cane sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegan butter
- ⅓ cup unsweetened cocoa powder
- 1 cup water
- ½ cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For the frosting
- ½ cup vegan butter
- ¼ cup unsweetened cocoa powder
- 6 tbsp plant-based milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Can be omittedpecans
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper.
- 2
Whisk together the flour, organic cane sugar, baking soda, and salt in a large bowl until combined.
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