Gluten-Free Texas Sheet Cake


  • 2 cups Gluten-Free All Purpose Flour
  • 2 teaspoons xanthan gum
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  •  _____
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, xanthan gum, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.


Chocolate Zucchini Bread



  • 4 cups grated zucchini (from about a pound)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract



1 Shred zucchini. Technically you’re supposed to drain this stuff before cooking with it, but I’m too lazy and it still tastes amazing. 

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9×5-inch loaf pans with baking spray or butter. 

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I’m lazy and use a mixer but it’s easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.


6  Divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.

Gluten-Free Chocolate Zucchini Muffins

First, I’d like to apologize for my inconsistent posting. I’m terrible at blogging. I either post 30 times a day or once a year. There is absolutely no in-between, please forgive me. 🙂

(WordPress ins’t letting me indent today, because it hates me for being a crappy blogger.)

I made these muffins and ate 3 of them for breakfast. Don’t try telling me that’s not a healthy breakfast. They have zucchini and bananas in them and chocolate comes from a tree. Healthy enough.

Adapted from this recipe.


gluten free chocolate zucchini muffins

makes 22 muffins

  • 1 1/2 cups of my gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 cup coconut oil or melted butter (I used coconut oil)
  • 1/2 cup pureed bananas or unsweetened applesauce (I used bananas)
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Preheat oven to 350 degrees.  Spray muffin pan with cooking spray or line with paper cups.  Sift together flour, cocoa powder, salt, baking soda, and xanthan gum.  In large mixing bowl, stir together oil, pureed bananas, and sugar.  Squeeze excess water out of shredded zucchini.  Add to batter, along with eggs and vanilla.  Gently stir in flour mixture and chocolate chips until just combined.  Pour batter into prepared muffin pan.  Bake 20-22 minutes or until edges are golden brown.  Remove from pan and cool on cooling rack.  Store in airtight container.


Gluten Free Brownies From Scratch

Recipe from King Arthur Flour. To make these dairy-free, I substitute coconut oil for the butter and use dairy-free chocolate chips.

  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 3/4 cup (2 1/2 ounces) cocoa 
  • 3 large eggs
  • 3/4 cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 cup chocolate chips, optional
  • 1 cup chopped nuts, optional
  • *See recipe for this blend below.


1) Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.

2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.

3) If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.

5) Pour the batter into the prepared pan, spreading it to the edges.

6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

Yield: 16 brownies.

Dairy-Free Ice Cream

Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do. 


Basic Dairy-Free Vanilla Ice Cream


About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)

1 Tbsp vanilla extract 

1 can full-fat coconut milk, chilled is better than room temp

For a fast milkshake:

Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it. 

For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.

Dairy-Free Chocolate Ice Cream

1 can coconut milk

2 tbsp cocoa powder

1/3 cups sugar, honey, or maple syrup

Follow the same directions for the vanilla ice cream. 

No-Bake Cookie Dough Truffles

I made these for the homeschool Christmas Craft Fair. I don’t think I even need to tell you these taste good. I mean, it’s COOKIE DOUGH!!!!!!!


    • 1 cup soft butter
    • 1 1/2 cups brown sugar, packed
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • 1 tablespoon water
    • 1 (6 ounce) packages mini chocolate chips


  1. Cream butter and sugar together.
  2. Add remaining ingredients and mix well by hand.
  3. Roll into bite-size balls.
  4. Freeze until firm, about 30 minutes.
  5. Store in a plastic zip-type bag in the freezer.
  6. Let stand at room temperature 5 minutes before eating.

Flourless Chocolate Cake From King Arthur Flour

I added ingredients you can substitute in brackets if you want to make this dairy-free.

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips [or dairy-free chocolate chips]
1/2 cup (1 stick, 4 ounces) unsalted butter [or coconut oil]
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream [or canned coconut milk]

1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: one 8″ cake, 12 rich servings.