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Chocolate Sheet Pan Cake
Course
Dessert
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
Servings
12
Author
Jenny Castaneda
Ingredients
For the Cake:
Olive oil spray
1
pack Bob’s Red Mill gluten-free Cake Mix
2
eggs
lightly beaten
2/3
cup
coconut milk
1/3
cup
olive oil
2/3
cup
boiling water
For the Frosting:
6
tbsp
ghee or butter
softened
1
cup
semi sweet chocolate chips
melted
2
tsp
vanilla extract
1
tbsp
cocoa powder
2
cups
powdered sugar
3
tbsp
coconut milk
Instructions
To bake the cake:
Preheat oven to 350F.
Lightly spray a 15” baking sheet pan with olive oil spray.
In a large bowl, add cake mix, eggs, coconut milk and olive oil. Mix well.
Add water and mix well. (It will seem watery but that’s ok! It will bake up into a nice, fluffy cake.)
Pour the batter on the sheet pan. Bake for 20 minutes.
Insert a toothpick in the center of the cake. It will come out clean if its done!
Let it cool for 30 minutes before frosting.
To make the frosting:
Add softened ghee or butter, melted semi sweet chocolate chips and vanilla extract in a stand mixer with a paddle attachment.
Mix on low for 10-15 seconds.
Add cocoa powder and powdered sugar in 1/2 cup increments. Continue mixing on low. About 1 minute.
Add coconut milk. Mix for 10 - 15 more seconds.
Transfer the frosting on top of the cooled cake and spread it evenly on top with a spatula.
Cut and serve or refrigerate for 15 minutes to slightly firm up the frosting.