Chocolate Sheet Cake

Chocolate Sheet Cake…

Gluten-free, vegan and topped with velvety chocolate frosting made from avocados!  There’s a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs.  Can you guess what it is???

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

I am a true believer that everything comes into your life at just the perfect time.  For instance, this amazing chocolate sheet cake.  This past week I didn’t want to “adult” any more.  One kid with pink eye, the other kid with a fever, sick husband, computer problems, house problems and zero sleep.  Let me tell you, the struggle has been real!  Just when I couldn’t take it any longer this chocolate sheet cake entered my life.  Now, I know I shouldn’t drown my first world problems in an ooey gooey chocolate cake, but sometimes it’s necessary!  (and any dietitian out there that says they never do it is lying, we’re all human!)  Just don’t make a habit of it :)

Anyway, there is so much amazingness about this cake I don’t even know where to begin!  First, it’s gluten-free.  Second, it’s simple to make.  Dump all the ingredients in one bowl and stir…done and done!  Third, the chocolate frosting is made with avocados.  Yes, avocados!  Lastly, it’s vegan.  Instead of eggs I used aquafaba.  Aqua who?  Aquafaba, the brine from canned chickpeas.  (Don’t stop reading!)  I know it sounds weird, but this “juice” is the perfect egg replacement for vegan baking!

“Aquafaba generally refers to the liquid in a can of chickpeas, and is a revolutionary new vegan egg replacer which can be used in recipes like meringues, confectionery, and baked goods. It’s probably in your pantry right now!”  www.aquafaba.com

This month’s Recipe Redux asked us to share a recipe with an ingredient that we’ve been wanting to try out.  I’ve seen the world “aquafaba” floating around the web, but never really paid much mind to it.  I’m not sure why I haven’t tried it yet, but now it is my new favorite ingredient!  To replace one egg, use 3 tablespoons of aquafaba.  Don’t like the taste of chickpeas and afraid it will ruin your recipe?  Don’t worry, it doesn’t have the flavor of chickpeas, or any flavor at all!

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

Recipe inspired by Dr. Axe

Chocolate Sheet Cake
 
Prep time
Cook time
Total time
 
Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
For Chocolate Sheet Cake:
  • 1 cup all-purpose gluten free flour
  • 1 cup oat flour
  • 2 cups coconut sugar
  • ¾ cup cacao powder (or cocoa powder)
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup soy milk (or milk of your choice)
  • ½ cup olive oil
  • 6 tablespoons aquafaba
  • 1 tablespoon pure vanilla extract
  • 1 cup strong brewed coffee
For Avocado Frosting:
  • 2 ripe avocados, halved and pitted
  • ½ cup cacao powder (or cocoa powder)
  • ½ cup maple syrup
  • 2 tablespoons coconut oil (melted)
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • ¼ cup powdered sugar (optional, depending on how sweet you like it!)
Instructions
To make Chocolate Sheet Cake:
  1. Grease or spray a 7x11 baking dish with all-natural cooking spray, set aside. Preheat oven to 350 degrees F.
  2. Add dry ingredients to a large bowl and stir. Add in wet ingredients and mix with a hand held mixer or stir by hand until light and fluffy.
  3. Pour batter into baking dish and cook for 30-45 minutes or until toothpick inserted comes out clean. Note: Cooking times may vary depending on glass vs metal dish/pan and oven.
  4. Let cool.
To make Avocado Frosting:
  1. Scoop out avocados, place in a food processor and puree. Add cacao powder, maple syrup, melted coconut oil, vanilla, sea salt and blend until well combined scraping down sides as needed. Option to add powdered sugar if needed.
Frost cake, slice and enjoy!
Nutrition Information
Serving size: 1 Calories: 405 Fat: 17 Carbohydrates: 63 Sugar: 37 Fiber: 5 Protein: 5

 Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

I love this cake.  

Sometimes happiness is in the form of chocolate!

Chocolate Sheet Cake, gluten-free, vegan and topped with velvety chocolate frosting made from avocados! There's a secret ingredient to this one-bowl cake that makes it super fluffy without using eggs. Can you guess what it is???

Here’s to a happy weekend and a better start next week!

Don’t forget to check out the other recipes from The Recipe Redux Crew!

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dark chocolate peppermint fudge

Dark Chocolate Peppermint Fudge, a healthier version of fudge made with a secret superfood ingredient!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

You wouldn’t believe it, but this fudge isn’t made with butter and tons of sugar…it’s made with sweet potatoes!  Yes, sweet potatoes!  1 heaping cup to be exact, mixed in with dark chocolate chips, pure maple syrup and topped with peppermint “white chocolate” made from coconut…a healthier version of peppermint bark, or what we like to call “Christmas Crack!”

Traditional chocolate peppermint fudge calls for 3 cups of chocolate chips, 1 can of sweetened condensed milk and 1/4 cup of butter.  This fudge uses only 1 cup of chocolate chips, no milk and zero butter, cutting way back on the fat and calories!  This recipe is “freezer fudge.”  Meaning that you let the fudge set in the freezer before you dig in.  The only problem with freezer fudge is that it doesn’t last too long at room temperature due to the coconut oil.  Store in an air-tight container and serve straight out of the cold, which adds a nice chill to the pepperminty flavor!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

dark chocolate peppermint fudge
 
Prep time
Cook time
Total time
 
Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 24
Ingredients
For the dark chocolate layer
  • 1 cup sweet potato puree
  • 1 cup dark chocolate chips ( I always use Enjoy Life)
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ⅛ teaspoon sea salt
  • 1 tablespoon organic sugar
For the "white chocolate" peppermint layer:
  • 1 cup coconut butter (note, not coconut oil...there is a difference!)
  • 2 tablespoons maple syrup
  • ½ teaspoon pure peppermint extract
  • sprinkles and crushed candy canes for topping
Instructions
For the dark chocolate layer:
  1. Line an 8x8 baking pan with plastic wrap and set aside.
  2. Pierce a large sweet potato with a fork and wrap in aluminum foil. Bake at 400 degrees for 45-60 minutes or until soft. Remove from heat and let cool. When cool enough to handle, remove skin and mash. Measure out one cup and place in a food processor.
  3. In a double boiler, melt chocolate chips. Once melted, add to food processor with sweet potatoes. Pulse until well combined and fluffy, scrape down sides as needed.
  4. Meanwhile, in a small saucepan over low heat warm coconut oil until melted. Stir in maple syrup and vanilla to warm. Add to food processor and blend with sweet potato/chocolate mixture until well combined.
  5. Lastly, add sea salt and sugar to food processor and blend once more.
  6. Transfer to baking pan and gently tap on the counter so the fudge settles evenly. Place in the freezer until hardened, around 2 hours.
Make this fudge in two stages. Wait for the dark chocolate fudge to harden before you top with the white chocolate peppermint layer!
For the "white chocolate" peppermint layer:
  1. Over low heat melt the coconut butter, maple syrup and peppermint extract together. When coconut butter is liquified, poor on top of dark chocolate layer and add desired toppings. Return to freezer until hardened, around 10-20 minutes.
Remove from freezer for 10 minutes prior to slicing. Run a sharp knife under hot water to make slicing easier!
Store in an air-tight container in the freezer. Enjoy!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

boo bark

I’ve seen so many variations of Halloween Bark floating around Pinterest these days.  They look beautiful, but are all loaded with artificial coloring and chemicals.  Here is my healthier take on it, Boo Bark!

Boo Bark, healthier halloween bark! ~vegan, gluten free~ 

I found the eyes and natural food coloring at whole foods.  I melted coconut butter and coconut oil together to create something similar to white chocolate.  It gave the bark a nice coconutty flavor!  I added brown rice crisps, dried cranberries and walnuts for texture, but feel free to add any of your favorite healthy snacks!  Pistachios, sunflower seeds, dried apple pieces, peanuts or dried kiwi would all work well!  Try this adorable recipe for Vegan Googly Eyes from Fork & Beans!

Boo Bark, healthier halloween bark! ~vegan, gluten free~

Boo Bark
 
Spooky Bark, a healthy version of Halloween Bark without all the added dyes or chemicals!
Author:
Recipe type: Dessert
Cuisine: Vegan
Ingredients
  • 1 bag dark chocolate chips (I use Enjoy Life)
  • ¼ cup coconut butter
  • ½ tablespoon coconut oil
  • a few drops of all-natural orange food coloring
  • walnuts
  • dried cranberries
  • brown rice crisp cereal
  • naturally colored green sprinkles
  • monster eyes (optional!)
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Using a double boiler melt chocolate. Spread evenly onto parchment paper.
  3. Meanwhile, melt coconut butter and coconut oil in a small saucepan over low heat. Add all-natural food coloring. Drizzle on chocolate and use a knife to swirl.
  4. Top with goodies of your choice such as walnuts, dried cranberries, brown rice crisps, sprinkles and monster eyes!
  5. Place in a cool place to harden. Once set, cut into squares and enjoy!
  6. Store in the refrigerator.

 Boo Bark, healthier halloween bark! ~vegan, gluten free~