Paleo Texas Sheet Cake

Indulge in the rich, chocolatey decadence of this Paleo Texas Sheet Cake, a healthier twist on the classic Southern favorite! Made with nutrient-dense almond flour, tapioca flour, and naturally sweetened with coconut sugar and maple syrup, this gluten-free and dairy-free dessert is both wholesome and irresistibly moist. The cake is topped with a velvety dairy-free chocolate glaze and optional crunchy pecans, delivering a perfect balance of flavor and texture. Ready in just 40 minutes from start to finish, it’s the ultimate guilt-free treat for birthdays, potlucks, or any special occasion. Satisfy your sweet tooth with this Paleo-friendly dessert that proves you don’t have to compromise on taste!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.5 cup tapioca flour
• 0.5 cup cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoon sea salt
• 3 large eggs
• 0.75 cup coconut sugar
• 0.5 cup unsweetened almond milk
• 0.25 cup coconut oil (melted)
• 1 teaspoon pure vanilla extract
• 0.25 cup maple syrup
• 0.5 cup dairy-free chocolate chips
• 0.25 cup chopped pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with coconut oil or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and sea salt until well combined.

Step 3

In a separate bowl, beat the eggs, coconut sugar, almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth and fully integrated.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.

Step 5

Pour the batter into the prepared baking pan and use a spatula to spread it evenly.

Step 6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

While the cake is baking, prepare the Paleo chocolate glaze: In a small saucepan over low heat, melt the dairy-free chocolate chips with 2 tablespoons of almond milk, stirring frequently until smooth. Remove from heat.

Step 8

When the cake is done, let it cool in the pan for about 10 minutes. Pour the warm chocolate glaze over the top, spreading it evenly with a spatula.

Step 9

Sprinkle chopped pecans on top if desired, then let the cake cool completely to allow the glaze to set.

Step 10

Slice the cake into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(972.2g)

Amount per serving	% Daily Value*
Calories	3509.8

Total Fat 204.6g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 558mg	0%
Sodium 2722.2mg	0%
Total Carbohydrate 408.0g	0%
Dietary Fiber 41.9g	0%
Total Sugars 287.9g
Protein 69.4g	0%

Vitamin D 166.9IU	0%
Calcium 686.8mg	0%
Iron 28.3mg	0%
Potassium 1382.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 7.4%

Carbs: 43.5%