Cook’s notes: I made this cake for a friend who loves the combination of chocolate and peanut butter. I couldn’t bring myself to make the original Texas Sheet Cake, which has a huge amount of sugar in it. The cake turned out terrific, and several people asked for the recipe.
Note that the cake is vegetarian, due to the yogurt, but the frosting is vegan. You can easily make the cake vegan by using a vegan yogurt.
Serve extra frosting in a bowl on the side for dipping with pretzel sticks. It’s also great spread on graham crackers topped with banana slices.
Texas Sheet Cake – Healthy Makeover
Recipe from “Chocolate Covered Katie,” who says, “yogurt gives the cake moisture and softness without all the added fat, and I’ve cut way back extensively on the sugar as well. The result is a rich and surprisingly healthy chocolate cake with fewer than 60 calories per serving.
- Vegetarian (but not vegan, due to yogurt)
1 cup “Cup for Cup” gluten-free flour blend
6 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup granulated sugar [vegan sugar preferred]
1/2 cup yogurt (plain, fat-free Greek yogurt)
3/4 cup water
2 teaspoons pure vanilla extract
Peanut butter frosting, see below
Heat oven to 350 degrees F, and grease a 13 x 9 jelly roll pan or baking pan.
In a large mixing bowl, combine the first 5 dry ingredients very well (flour to sugar).
In a separate bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just evenly combined, then pour into the greased pan. Bake 18-19 minutes, or until a toothpick inserted near the center of the cake comes out clean.
Healthy Peanut Butter Frosting
This will make approximately 2 cups of frosting, depending on how much almond milk is used. Recipe is vegan.
2/3 cup natural peanut butter, crunchy style
4 Tablespoons unsweetened cocoa powder
8 Tablespoons maple syrup
2 teaspoons vanilla
2 Tablespoons vanilla almond milk, use more to change desired consistency
In the bowl of a stand mixer, beat together the peanut butter, cocoa powder, honey, vanilla, and 2 Tablespoons of almond milk. Mix together. Continue to add almond milk in one tablespoon increments until you reach the desired consistency of frosting.