Healthy Texas Sheet Cake
I think I’ve told you guys about seven hundred times already that I live in Texas now, so it’s about time I make a Texan dessert, right?! Behold, this Healthy Texas Sheet Cake — a super soft, moist, chocolate cake baked in a square pan rather than a circle pan, that’s topped with a super sweet, fudgy and rich, chocolate icing.
It tastes unhealthy.
It’s full of chocolate flavor.
I could eat it all day, every day. Aaaaand I pretty much did that yesterday… 😉
Healthy Texas Sheet Cake
- 112g (1 cup) Coconut Flour
- 96g (½ cup) Granulated Erythritol (or dry sweetener of choice)
- 20g (¼ cup) Unsweetened Natural Cocoa Powder
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 215g (¾ cup + 2 tbs) Unsweetened Applesauce
- ⅔ cup Organic 2% Milk (or milk of choice)
- 4 large Eggs
- 1 tbs Vanilla Extract
- 1 tsp Natural Butter Flavor
- 1 tsp Liquid Stevia Extract
- 3 tbs Organic 2% Milk
- 32g (2 tbs) Raw Coconut Butter
- 1 tsp Vanilla Extract
- 10g (2 tbs) Unsweetened Dutch Processed Cocoa Powder
- 70g (½ cup) Powdered Erythritol
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8” brownie pan with cooking spray and line with parchment paper.
- In a medium-sized bowl, whisk together the coconut flour, erythritol, cocoa powder, baking powder, baking soda and salt.
- In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, milk, eggs, vanilla extract, butter flavor and stevia extract. Mix on low speed.
- Dump the dry ingredients into the stand mixer and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
- Pour the batter into the prepared brownie pan and spread it out. Tap the pan on the counter a few times to make sure it’s level. Bake for ~50 minutes, or until the surface springs back when tapped. Let cool in the pan.
- In a microwave-safe bowl, add the milk and coconut butter. Microwave at 15-second intervals, whisking between each one, until the coconut butter is completely melted.
- Whisk in the vanilla extract, then cocoa powder, then powdered erythritol.
- Pour the mixture all over the cake, rotate the pan a little to get the entire surface covered, then tap the pan on the counter to level it out and get rid of any air bubbles. Let cool completely before taking the cake out of the pan.
- Transfer the cake out of the pan and slice into 9 squares. Top with chopped pecans or mini chocolate chips, or serve all on its own. Enjoy!
150-calorie cake? Wait, let me clarify… 150-calorie DELICIOUS cake?? Yes.
OH MY GOD LIFE IS GOOD. IT’S REAL GOOD.
With love and good eats,
wow this looks amazing! ? can I use a vegan substitute for the eggs?
I’m afraid there isn’t a sub for the eggs… there are just too many! If there was 1 egg or even 2, mayyybe, but not 4. Sorry!
Wow does this bring back many child hood memories. Looks like the cake they sale at Rosa’s cafe. Man was that good, But after you eat it you feel horrible from all the sugar and who knows what. Can’t wait to try this. I’m wondering do you eat dessert everyday?
Awww thank you so much! I’m glad these cakes look like storebought ones 😀
To answer your question, YESSSS! Desserts every day for life! 😉
F I don’t have powdered erithritol what can I use instead?
You can use any other dry sweetener, like sucanat, maple sugar, granulated erythritol, etc. Just grind it in a coffee grinder until powdery 😀
I’ve seen this dessert more frequently in articles online and restaurant menus since I’ve moved to Texas. I love that you used coconut flour because I have a lot of coconut flour that I need to start using more!
Kaylin @ Enticing Healthy Eating-
Coconut flour deeefintely takes some getting used to, but once you bake with it a few times, it’s awesome! Super healthy, high fiber, low carb, and delicious 😀
In the frosting.. Can I use Coconut Oil instated of Raw coconut butter?
I haven’t tried using coconut oil instead of coconut butter here, but I’m sure it would work out just fine!! Hope you like the cake 😀
Great recipe. Looks awesome. Is there any substitute for the applesauce?
I haven’t tried replacing the applesauce with anything, but I’m sure any other kind of puree would work (although the flavor will change and texture may be different) — you can try 1 cup of mashed bananas or 1 cup of 100% pure pumpkin puree 😀
I know this is a regional/family difference, but add cinnamon to the cake and the frosting. Trust me. You’re welcome.
Ooooh wow I’ve never seen that before in a Texas Sheet Cake recipe! I wouldn’t doubt that adding cinnamon would make it even that much more unique… perhaps a 1/2 tsp in the cake and 1/8 tsp in the frosting for a little oomph? 😀
here is a non healthy version, I honestly do the icing to taste bc sometimes I want a little and sometimes I want a lot 🙂 It’s great bc it just gives the chocolate a little something extra without tasting like there’s cinnamon in it. My boyfriend’s mom makes him one for his birthday every year and I couldn’t figure out for the life of me what it was that was different but I could tell it wasn’t just chocolate. It would be like adding a tsp of cayenne. You get the spice but the way it mixes with the chocolate flavor is just something else. http://www.myrecipes.com/recipe/texas-sheet-cake-0
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