After perfecting a Gluten-Free Vegan Chocolate Texas Sheet Cake, I couldn’t resist creating a gluten-free, vegan white Texas sheet cake too. The chocolate version became a go-to favorite, so I was eager to see how a vanilla take on this classic would turn out. The result is a tender, flavorful white Texas sheet cake that stayed true to the traditional profile while being dairy-free, egg-free, and refined sugar-free.
This white sheet cake has a delicate vanilla flavor with a subtle almond note—classic elements in a White Texas Sheet Cake—combined with a soft, slightly dense crumb that holds together like a sheet cake should. Sheet cakes are simple, no-fuss cakes baked in a shallow rectangular or square pan; they slice easily into bars or squares and are great for gatherings. This version yields a moist, tender cake with a consistency similar to a blondie but lighter and more cake-like.
I shared the cake with two very picky friends who normally eat gluten and dairy, and both called it one of the best vanilla cakes they’ve had. While the recipe adapts a long-standing classic, the fact that a gluten-free, vegan version can perform so well is proof that dietary adaptations don’t mean compromising on taste or texture. The cake is approachable, flavorful, and perfect for anyone who enjoys a simple, comforting vanilla dessert.
Traditionally, Texas sheet cakes are baked in a very large pan to serve many people. I downsized this recipe to an 8″ x 12″ pan for a smaller gathering, which worked perfectly for my needs. If you need to feed a crowd, scale the pan size up and double the ingredients as needed. The method remains simple and forgiving, making it a great recipe for bakers of any skill level.
White Texas Sheet Cake
4 from 3 reviews
Adapted from a classic White Texas Sheet Cake recipe.
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8″ x 12″ (double for the traditional 15″ x 18″ size)
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Liquid Cake:
- ¼ cup coconut cream (chill a can of full-fat coconut milk overnight and use the firm white cream layer)
- 1 tbsp vinegar (apple cider vinegar recommended)
- 1 cup maple syrup
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
Dry Cake:
- 1 cup + 6 tbsp gluten-free flour blend (blend: ½ cup brown rice flour, ½ cup tapioca starch, 6 tbsp sweet sticky rice flour/glutinous rice flour, ½ tsp guar gum). If using a store blend, about 1¼ cups Pamela’s Artisan Flour Blend or similar.
- ½ tsp baking powder
- ¼ tsp baking soda
- dash of salt
Butter Mixture:
- ½ cup non-dairy butter
- ½ cup boiling water
Frosting:
- 1 cup cashews (presoaked in hot water for at least 15 minutes, then drained)
- ½ cup coconut cream (use the chilled firm layer)
- ¼ cup non-dairy butter, softened
- ½ cup maple syrup or another liquid sweetener
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- tiny dash of salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease an 8″ x 12″ square baking dish or a pan of similar dimensions and set aside.
- In a medium-large bowl, stir together the chilled coconut cream and vinegar and let the mixture sit for a few minutes to thicken slightly. Add the remaining liquid ingredients (maple syrup, vanilla, almond extract) and mix until combined.
- Whisk the dry ingredients together in a separate bowl: the gluten-free flour blend, baking powder, baking soda, and salt. Add the dry mix to the wet ingredients and stir with a wooden spoon until mostly combined.
- In a small saucepan, melt the non-dairy butter with the boiling water over medium-low heat, stirring to combine. Pour the butter mixture into the cake batter and stir thoroughly with a wooden spoon until you have a smooth, even batter. Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the top is lightly golden and a skewer inserted in the center comes out clean. Remove the pan from the oven and allow the cake to cool completely on a rack.
- For the frosting, blend the soaked cashews, coconut cream, softened non-dairy butter, maple syrup, vanilla, almond extract, and a tiny dash of salt in a high-speed blender until completely smooth. If the mixture firms up while sitting, re-blend briefly to restore a pourable consistency.
- Pour the frosting over the chilled cake in the pan and refrigerate for 15–20 minutes to let the frosting set. Cut into squares and serve.
Notes
If you don’t mind using refined sugar, the original version of the recipe uses a more traditional frosting that contains more sugar. I opted for a lower-sugar, cashew-based frosting and enjoyed the flavor and texture it produced. The cashew-coconut frosting is creamy, slightly tangy, and pairs beautifully with the vanilla-almond cake. For larger gatherings, double the recipe and use a larger pan to match the classic Texas sheet cake size.