Vegan Gluten-Free Vanilla Sheet Cake

Vegan, Gluten-Free,
Big Vanilla Sheet Cake
For cake lovers…

A guilt-free, larger,
taller cake with no refined sugar.

Healthy Chocolate Frosting

Can also be baked in two 6″ or  8″ pans.

Make it as *one big cake

For A Big 10×15 Vanilla Sheet Cake
Or Two 6″ or 8″ layers
*(See Single-cake recipe below)

Gluten-Free Vanilla Sheet Cake
Ingredients:
1-3/4 cups Oat Flour or Almond Flour
3/4 cup Tapioca
1 tsp. xanthan gum
1 and ½ tsp Baking Soda
¾ tsp Salt
2/3 cup *coconut sugar
1 and ½ cups non-dairy milk
3 tsp Vanilla Extract
½ cup Coconut Oil (120ml) or Vegetable Oil
1 Tbs. Distilled White Vinegar
Optional: 1 egg separated, beaten separately
Fold in white after batter is completed.

*For a whiter cake
use maple syrup as sweetener instead of
coconut sugar, and omit 1/4 cup milk.

Instructions
Preheat the oven to 350°F (180°C).
Spray a 10×15 sheet pan with non-stick spray.
Set aside.
Sift the flour into a mixing bowl and add the sugar,

baking soda and salt. Then add the milk, vanilla,
oil and vinegar.

Use a hand whisk to mix it Spoon the flour into your
measuring cup and then level off the top with a knife,
don’t scoop it and don’t pack it into the cup. Be careful
not to overmix the batter, just mix until all the large lumps
are gone, tiny lumps are fine. Pour the batter out into
your prepared half sheet baking pan.

Spread the batter with the back of a spoon so that it
reaches the corners of the baking sheet and is evenly
distributed across it.

For two 8-inch round layer cakes, or Bundt pan or one
2.5″ deep10″  pan, Just spray cake pans with non-stick
spray and line the bases with
parchment paper. Divide the batter between them and
bake for 30 minutes.

*ONE 6″ to 8″ Pan Ingredients

Ingredients
Gluten-Free Vanilla Sheet Cake:
1 cup oat Flour
1/3 cup Tapioca
1/3 to 1/2 cup *coconut sugar
3/4 tsp. Baking Soda
1/4 tsp Salt
3/4 cups non-dairy milk
1-1/2 tsp Vanilla Extract
1/4 cup Coconut Oil (120ml) or Vegetable Oil
1/2 Tbs. Distilled White Vinegar

Optional: If adding egg, first add 1/4 cup
extra flour. Then add at the end, 1 egg
separated, beaten separately,
Folded in after batter is completed.

*for a whiter cake:
Use maple syrup and omit 2 tbs. milk

Preheat the oven to 350°F (180°C).
Spray an 8″ pan with non-stick spray. Set aside.

Sift the flour into a mixing bowl and add the sugar,
baking soda and salt. 

Use a hand whisk to mix it. Spoon the flour into your
measuring cup and then level off the top with a knife,

Don’t scoop it, and don’t pack it into the cup. Be careful
not to overmix the batter.

Then mix together and add the milk, vanilla, oil and
vinegar.

Just mix just until all the large lumps are gone. Tiny
lumps are fine. Pour the batter out into your prepared
baking pan.

Place into the oven and bake for 20 minutes or until a
toothpick inserted into the center comes out clean,
with no sticky batter.

Place onto a cooling rack to cool completely
before frosting.

For the Frosting:
I used my favorite Guilt-free, naturally sweetened,
decadent banana based Chocolate-Fudge frosting.

Healthy Chocolate-Fudge Frosting
Mix
1/2 a very-ripe large banana, mashed
2 Tbs. (or more!) unsweetened cocoa powder
4 Tbs. melted coconut oil
scant  (pinch) 1/16 tsp. salt

Mix in optional
1/4 tsp. cinnamon
tsp. very strong coffee.

Gradually until desired consistency.

If you don’t want any banana flavor detected
in the frosting, use a non-ripe banana,  Also, Add
1/4 tsp lemon juice to reduce any banana flavor,
and add extra powdered coconut sugar to taste.