Texas Sheet Cake: Real Food Style



I have had a lot of trouble transitioning a handful of recipes over to real foodified versions, and they invariably contain powdered sugar in the original recipe.  For example, I have these lime cooler cookies that are to die for, but there is just no other way to make lime juice glaze without powdered sugar!  Honey is okay, but powdered sugar really makes them perfect.

But these aren’t lime coolers.  And even though the original recipe for Texas sheet cake calls for powdered sugar in the glaze, I am happy to say that my real foodified version of Texas sheet cake is not only bomb, but passed the approval of several high school aged kids that didn’t know they were eating unrefined-sugar and whole grain Texas sheet cake. In fact, all they said was “YUM!” and “What’s your website, again?”  I’ll take it!

So first of all, let me tell you why I love this chocolate dessert probably the best of all chocolate desserts, cakes or cookies anywhere.  Yep.  I love Texas sheet cake that much!

I based this recipe off of one that came highly recommended by a friend of mine who calls it THE Texas Sheet Cake recipe, ha!  It’s based on the Pioneer Woman’s recipe, and I real foodified it from there.  And while the white flour and powdered sugar version is certainly divine, the real food version tastes just as good.  It’s true!

Equipment Needed:

texas sheet cake

THE Best Texas Sheet Cake EVAR

for the cake:
2 cups whole grain flour, freshly ground and/or sprouted (find sprouted grains/flour here, how to make sprouted flour here)
2 cups whole cane sugar (find whole cane sugar here)
1/2 teaspoon sea salt (find unrefined sea salt here)
6 tablespoons non-alkalized cocoa powder (find cocoa powder here)
1 cup butter (2 sticks) (find grass-fed butter here)
1 cup boiling filtered water (find water filters here)
1/2 cup buttermilk (find buttermilk cultures here, how to make buttermilk here)
2 eggs
1 teaspoon baking soda (find aluminum-free baking soda here)
1 teaspoon good vanilla (find organic vanilla here)

for the icing:
1/2 cup chopped pecans (how to soak and dehydrate nuts here)
14 tablespoons butter (1 3/4 stick) (find grass-fed butter here)
6 tablespoons non-alkalized cocoa powder (find cocoa powder here)
6 tablespoons whole milk (find raw milk near you here)
2 tablespoons strong brewed coffee (find organic coffee here)
2 teaspoons good vanilla (find organic vanilla here)
1 teaspoon cinnamon (find organic spices here)
3 cups powdered* whole cane sugar (find whole cane sugar here)

*to powder whole cane sugar, simply place 1 cup at a time into a dry blender and blend on high until powdered!

  1. Preheat oven to 350 degrees.  Line the jelly roll pan with parchment paper and set aside.
  2. In a large mixing bowl, combine flour, sugar, and salt, stirring to combine.  Set aside.
  3. In a large saucepan, melt butter.  Add cocoa and remove from heat, stirring to combine.  Boil the water and add to the butter-cocoa mixture and stir together until smooth.  Pour into the mixing bowl full of the flour mixture, stirring to combine.
  4. In the large glass measuring cup, combine the buttermilk, eggs, baking soda, and vanilla.  Whisk quickly with a fork to break up the yolks.  Pour into the mixing bowl and stir to combine.
  5. Pour the batter into the prepared jelly roll pan.  Bake for 20-25 minutes or until the center is set or a toothpick comes out with a few moist crumbs sticking to it.
  6. Make the icing: In a saucepan, melt the butter, then add the cocoa and stir to combine.  Remove from the heat and add the milk, coffee, vanilla, cinnamon, and powdered sugar, stirring until smooth.  Pour over the warm cake as soon as it comes out of the oven.
  7. Let sit for at least 15 minutes before cutting into pieces, but preferably until it’s completely cool.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. nicolereilly@bellsouth.net says:

    Hello. What is your flour of choice for baking?
    I have made his cake before with gluten free flour. It was delicious. I am beginning to bake with sprouted flour, however, I’m not sure which to use.
    Thanks Kendahl,

    • I am currently using my bucket of spelt grain, but I alternate between that, soft white wheat, and einkorn. And sometimes kamut, but I tend to like that one for pasta mostly. I don’t fuss too much with which grain, as long as I have organic grains that are freshly sprouted/ground I’m good to go. You may find that you do best with a certain grain though, so take that into consideration 🙂

  2. nicolereilly@bellsouth.net says:

    Thank you for your reply. One more question. Which do you prefer (taste, texture) for baking bread? And I am assuming that you grind it yourself just before using?

  3. Yum! I’ll have to try this version!

  4. I am entirely grain-free–even whole and sprouted. Can I use almond flour instead?

  5. I can’t find any cocoa powder via the Village Green Network. Can you provide a more direct link to the cocoa powder you used?

  6. Danette Halloran says:

    This looks great. I can’t wait to try it. Have you also published your recipe for the lime cooler cookies you mentioned, they sound incredible. Great blog!

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