Comments on: Gluten-Free Texas Sheet Cake

By: Michael

Michael — Mon, 20 Apr 2026 15:40:37 +0000

I made this and immediately wanted more. It is so chocolatey and the frosting is to die for.

By: Emily

Emily — Mon, 29 Dec 2025 15:18:56 +0000

In reply to Lia. Wow wow wow! This review totally made my day! I'm so glad it was a hit for you and your family Lia! Thanks so much for taking the time to leave such a kind review!

By: Emily

Emily — Mon, 29 Dec 2025 15:18:20 +0000

In reply to Jessica Flory. Jessica, you always leave the kindest reviews! I'm so glad it was a win for you!

By: Jessica Flory

Jessica Flory — Mon, 29 Dec 2025 00:50:23 +0000

Wow. This cake was phenomenal!! The texture was perfect, and the flavor of the frosting was YUM. Family devoured it!

By: Lia

Lia — Sun, 28 Dec 2025 19:32:06 +0000

made these for a family reunion this last summer (lots of family with gluten intolerance) and there was RAVING from everyone, not just my gluten free family. I’m making them again for new years.

By: Emily

Emily — Thu, 23 Jan 2025 15:46:27 +0000

In reply to Kaitlyn Pryor. Kaitlyn, you completely made my day with this review!!! I'm so glad you loved it.

By: Kaitlyn Pryor

Kaitlyn Pryor — Thu, 23 Jan 2025 04:49:08 +0000

This cake is UNREAL!!! I have celiac and one thing I know is baked goods made gf are either a slamdunk or trash. This however is incredible. I came back on this blog post because I am making it for a second time and thought I might as well leave a review while I am here because the first place I look on a blog post before trying out a recipe is everyones comments. So incase you were wondering if you should try this, DO IT!

By: Emily

Emily — Mon, 09 Dec 2024 17:32:49 +0000

In reply to Sabrina.

I’m SO glad you loved it Sabrina! My youngest always requests this for their birthday cake–we love it, too!

It’s a SUPER moist cake, which can sometimes make it trickier to serve. You have a few options–chilling it before cutting can help it hold together better, but if you don’t want to serve the cake cool, you can try adding a Tablespoon of cornstarch to the batter, which can help it hold together even more.

(The elevation and the humidity in your area can impact the structure compared to where I live, so sometimes, small adjustments are necessary.)

By: Sabrina

Sabrina — Mon, 09 Dec 2024 15:24:46 +0000

This is by far the best cake I have ever had (gf and non gf). The only issue I had was it kinda fell apart when dishing it out. Any ideas to fix this problem? I did let it cool for about a hour before serving. Super moist and absolutely delectable.

By: Emily

Emily — Sun, 13 Oct 2024 14:48:40 +0000

In reply to Dee Ingles. Hi Dee! Low-carb baking is VERY different from simple gluten-free baking. Almond flour is not a 1:1 substitute for any other flour, since it ADDS moisture to a recipe and doesn't bind the same way as other flour blends. I wouldn't be able to advise you about using almond flour without doing some testing to adjust the ratio of wet to dry ingredients. You *could* probably use a low-carb sweetener (like Swerve) for the granulated sugar, though that won't work for the powdered sugar in the frosting.

By: Dee Ingles

Dee Ingles — Sun, 13 Oct 2024 02:49:50 +0000

I’d like to make this GF Texas Chocolate Cake a low-carb cake.
Can I use Almond flour?
Thank you, Dee Ingles

By: Emily

Emily — Mon, 11 Sep 2023 01:31:46 +0000

In reply to Leanne. Hi Leanne! That sounds so fun! You probably can halve the recipe, though you'll need to measure carefully for cutting the 1/3 cup measurements in half (measuring by grams when you can will help!). I'd bake it in a 9x13 pan, but this article can give you some great guidance about bake times and changing pan sizes. As for reducing the sugar, I wouldn't recommend it, especially if you're also halving the recipe. There's too much chance for error, and I'd hate for it not to work for your party!