This Vegan Gluten Free Raspberry Chocolate Sheet Cake is decadent, moist and easy to make. The perfect dessert to feed a crowd!
Jump to RecipeThis cake is so moist and decadent. Its super chocolate and topped with light buttercream that is swirled together with raspberry jam. This cake will please the gluten-free crowd and the people who can eat gluten, so its the perfect thing ti make for a get-together.
Ingredients
King Arthur Gluten Free All Purpose Flour: This is the only gluten-free flour blend I use. Be sure its the blend with no xanthan gum!
Cocoa Powder: Use a good quality dutch-processed cocoa powder. I like Whole Foods 365 Cocoa Powder and Droste.
Oat Flour: Oat flour is used as a binder in this recipe.
Leaveners: A combination of baking powder and baking soda to help this cake rise tall.
Xanthan Gum: A bit of xanthan gum is essential to bind everything together.
Sugar: Regular granulated sugar, here.
Plant Milk: I used oat milk but any plant-based milk will work.
Applesauce: For moisture.
Oil: I used canola oil, but any neutral oil will work.
Vanilla: For background flavor.
Method
This Vegan Gluten Free Chocolate Raspberry Sheet Cake is super easy to whip together. Here is how to do it:
First, combine the sugar, vegan milk, oil, apple sauce and vanilla in a large bowl and whisk to combine.
Next, sift the gluten-free flour, cocoa powder, oat flour, leaveners, salt and xanthan together.
Now, add the dry ingredients to the wet ingredients and whisk well.
Then, pour the mixture into a prepared 9"x13" pan and bake!
How to Make the Frosting
This frosting is just my Vegan Vanilla Frosting Recipe. Its quick and easy and makes the perfect amount of frosting for this Vegan Gluten Free Chocolate Raspberry Sheet Cake.
First, cream vegan butter in a bowl with a hand mixer or in the bowl of a stand mixer.
Then, add sifted powdered sugar and combine on low until all of the sugar is just combined.
Now, add vanilla and mix on medium speed.
Then, while still on medium speed, add a tablespoon of plant milk at a time until the frosting is light and fluffy.
How to Frost the Cake
To frost this Vegan Gluten Free Chocolate Raspberry Sheet Cake, first be sure that the cake is completely cool.
Then, top the cake with dollops of vanilla frosting and spread it out with a butter knife or the back of a spoon.
Next, add dollops of raspberry jam to the top of the frosting and use the knife or spoon to swirl it into the frosting.
Finally, add shaved chocolate to the top.
Now, its ready to serve!
Top Recipe Tip
Be sure the cake is COMPLETELY cool before frosting. Frosting melts very easily.
Substitutions
If you cannot tolerate oats, the oat flour in this recipe can be substituted with coconut flour.
If you don't want to make your own frosting, don't! There are so many vegan and gluten-free frostings at the supermarket.
Storage
To store this Vegan Gluten Free Chocolate Raspberry Sheet Cake, wrap tightly with plastic wrap and store in the refrigerator for up to 3 days.
Allow to come to room temperature before serving.
Looking for More Gluten-Free Recipes?
Vegan Gluten-Free Peanut Butter Blondies
Gluten-Free Bourbon Caramel Apple Crisp
Edible Snickerdoodle Cookie Dough
Vegan Gluten Free Chocolate Chip Cookies by: Basics with Bails
📖 Recipe
Vegan Gluten Free Raspberry Chocolate Cake
Equipment
- 1 9x13 Pan
- 2 Large Bowls
- 1 Sifter
- 1 Whisk
- 1 Stand Mixer or Hand Mixer
- 1 Spatula
Ingredients
- 1 ½ Cup Granulated Sugar
- 1 ¼ Cup Non-Dairy Milk
- ⅔ Cup Canola Oil
- ½ Cup Unsweetened Apple Sauce
- 2 teaspoon Vanilla Extract
- 1 ½ Cups King Arthur Gluten Free All Purpose Flour See note
- 14 tablespoon Dutch Processed Cocoa Powder
- 2 tablespoon Oat Flour See note
- 2 teaspoon Baking Powder
- 1 ¼ teaspoon Kosher Salt use ¾ teaspoon if using table salt.
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Soda
Frosting
- 16 tablespoon Vegan Butter, room temperature
- 4 Cups Powdered Sugar, Sifted
- 2 teaspoon Vanilla Extract
- 1-2 tablespoon Non-Dairy Milk
To Top the Cake
- 6 tablespoon Raspberry Jam
- Shaved Chocolate and Fresh Raspberries Optional
Instructions
- Preheat oven to 350* F. Grease a 9"x13" pan with oil or pan spray and line with a parchment paper sling for easy removal.
- In a large bowl, combine sugar, non-dairy milk, oil, applesauce and vanilla with a whisk.1 ½ Cup Granulated Sugar, 1 ¼ Cup Non-Dairy Milk, ⅔ Cup Canola Oil, ½ Cup Unsweetened Apple Sauce, 2 teaspoon Vanilla Extract
- Sift the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and baking soda together, then add them into the wet ingredients. Whisk well to form the batter- about 1 minute.1 ½ Cups King Arthur Gluten Free All Purpose Flour, 14 tablespoon Dutch Processed Cocoa Powder, 2 tablespoon Oat Flour, 2 teaspoon Baking Powder, 1 ¼ teaspoon Kosher Salt, ½ teaspoon Xanthan Gum, ¼ teaspoon Baking Soda
- Pour the patter into prepared cake pan and spread evenly.
- Bake in a 350* oven for 36-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting.
Make the Frosting
- Cream the vegan butter in the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer.16 tablespoon Vegan Butter, room temperature
- Add the powdered sugar into the bowl and mix on low until the sugar is just incorporated.4 Cups Powdered Sugar, Sifted
- Add the vanilla and mix on medium speed for 1 minute.2 teaspoon Vanilla Extract
- While the mixer is running, add the plant milk 1 tablespoon at a time and continue mixing until light and fluffy.1-2 tablespoon Non-Dairy Milk
Frost the Cake
- Dollop the frosting over the top of the cake, then use a spoon or butter knife to spread.
- Top with dollops of raspberry jam and use a spoon or butter knife to swirl it into the frosting.6 tablespoon Raspberry Jam
- Top with shaved chocolate and fresh raspberries.Shaved Chocolate and Fresh Raspberries
Notes
Let me know how this recipe worked for you and if there is anything you’d like to see me create!
Emily R.
Thank you for thinking of the gluten free community. I’ve been gluten free for 7 years. Baking is stressful for me. Cup 4 Cup gfree mix is my favorite mix so far. Can you use that mix in a recipe?
Megan Calipari
Gluten free baking can definitely be a challenge. I've been doing it for quite a while now, so I think I've gotten it down pretty well. I will check out the cup for cup! One of the bakeshops I worked in used that as their GF flour but I have never personally experimented with it. Stay tuned!
Emily R.
Thank you for thinking of the gluten free community. I’ve been gluten free for 7 years. Baking is stressful for me. Cup 4 Cup gfree mix is my favorite mix so far. Can you use that mix in a recipe?
Megan Calipari
Gluten free baking can definitely be a challenge. I've been doing it for quite a while now, so I think I've gotten it down pretty well. I will check out the cup for cup! One of the bakeshops I worked in used that as their GF flour but I have never personally experimented with it. Stay tuned!
Megan King
Yay! Glad to see a good gf dessert. Could you try the Krusteaz 1:1 flour? This is the only one I could find and would like to know what I can bake with it/if it would give the same results.
Megan Calipari
I'll look into it for sure!
Megan King
Yay! Glad to see a good gf dessert. Could you try the Krusteaz 1:1 flour? This is the only one I could find and would like to know what I can bake with it/if it would give the same results.
Megan Calipari
I'll look into it for sure!
Ashley Hadley
King Arthur GF is THE BEST. I can't wait to make this. I would love for you to post a video of your icing swirl technique.Also make sure you tag KA. They regularly highlight bakers who tag them and your desserts are always gorgeous.
Megan Calipari
Yes! It's my favorite pre blended flour I've tried so far. I'll definitely get a video up for you soon. Its so simple but makes really simply decorated cakes look so refined! Thanks for the tip!
Ashley Hadley
King Arthur GF is THE BEST. I can't wait to make this. I would love for you to post a video of your icing swirl technique.Also make sure you tag KA. They regularly highlight bakers who tag them and your desserts are always gorgeous.
Megan Calipari
Yes! It's my favorite pre blended flour I've tried so far. I'll definitely get a video up for you soon. Its so simple but makes really simply decorated cakes look so refined! Thanks for the tip!
robin mccluggage
So you add coconut flour and xantham gum in addition to KING Arthur. Ive only known I’m celiac for 2 yrs and learning to bake. (Which is challenging) does anyone get stomach upset from gluten free flour. I made blueberry muffins that tasted great but caused stomach upset for my family? JUST WONDERING
Megan Calipari
Gluten-free baking is HARD. You have to relearn everything you though you knew about baking. I have heard that some people get an upset stomach from xanthan gum which is commonly used in GF baked goods. There are other binders that you can use if that is the case. The most natural one is psyllium husk fiber. But also it could have been a coincidence, or something else! I try to use the bare minimum for xanthan gum, which is why I also included coconut flour here. The coconut flour is really high in flour and absorbancy so it helps everything stay together and moist!
robin mccluggage
So you add coconut flour and xantham gum in addition to KING Arthur. Ive only known I’m celiac for 2 yrs and learning to bake. (Which is challenging) does anyone get stomach upset from gluten free flour. I made blueberry muffins that tasted great but caused stomach upset for my family? JUST WONDERING
Megan Calipari
Gluten-free baking is HARD. You have to relearn everything you though you knew about baking. I have heard that some people get an upset stomach from xanthan gum which is commonly used in GF baked goods. There are other binders that you can use if that is the case. The most natural one is psyllium husk fiber. But also it could have been a coincidence, or something else! I try to use the bare minimum for xanthan gum, which is why I also included coconut flour here. The coconut flour is really high in flour and absorbancy so it helps everything stay together and moist!