Sunday, January 24, 2016

Sugar Free Gluten Free Texas Sheetcake



These are what I used, and it turned out pretty okay. :) I'd eat it, and my kids both ate it.

Ingredients:
1 cup vegan butter
1 cup water
¼ cup cocoa
½ cups erythritol
¼ tsp powdered stevia extract
2 cups oat flour
½ teaspoon salt
4 eggs
1 teaspoon baking soda
½ cup coconut unflavored greek yogurt
1 teaspoon vanilla
*~*~*~*~*~*~*~*~*~*
Frosting
½ cup vegan butter
¼ cup cocoa
¼ cup plus 2 tablespoons coconut milk
1 cup erythritol
1 cup powdered stevia (that measures cup for cup like sugar)
1 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, yogurt and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake.

For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake.



No comments:

Post a Comment