Have you ever scoured the online websites for new dessert recipes only to find out that all of the best ones contain either refined sugars, plain flour, or other unhealthy ingredients? Yup, I’m sure you have had this experience because it happens to me all the time.
For example, my mom once brought me some lime cooler cookies that were simply too good to be true and I tried to modify her recipe into something healthier and digestion-friendly but to no avail. The key to the deliciousness of these lime cookies is powdered sugar in the lime juice glaze and I could not find a good substitute that would taste just as good.
However, this Texas sheet cake recipe is different. It works perfectly even when made with whole grain flour and unrefined sugar! No one, even my sugar-loving kids, can tell the difference. The original recipe does use powdered sugar but after a few tries and misses, I managed to achieve the same result with different ingredients. The original idea comes from the Pioneer Woman’s recipe that was recommended by a dear friend of mine. I then modified it to suit my dietary needs.
Honestly, I think this is actually my favorite chocolate dessert ever. No cakes or cookies that I have eaten even compare to this one. I hope that after making this Texas sheet cake you will be able to see it too!
Absolutely unbeatable Texas Sheet Cake recipe
- measuring cups and spoons
- a couple of wooden spoons
- a large mixing bowl
- a medium mixing bowl
- a large saucepan
- a whisk
- half sheet jelly roll pan
- parchment paper
- a medium saucepan
- a sharp knife
- 2 cups of whole grain flour (how to make sprouted flour here)
- 2 cups of whole cane sugar
- 1 cup of butter (2 sticks)
- 1 cup of boiling filtered water
- ½ cup of buttermilk (how to make buttermilk here)
- 2 eggs
- 6 T of non-alkalized cocoa powder
- ½ t. of sea salt
- 1 t. of baking soda
- 1 t. of vanilla extract
- 14 T. of butter (1 ¾ stick)
- ½ cup of chopped pecans (how to soak and dehydrate pecans here)
- 3 cups of whole cane sugar
- 6 T. of whole milk
- 6 T. of non-alkalized cocoa powder
- 2 T. of strong brewed coffee
- 2 t. of vanilla extract
- 1 t. of cinnamon
- Preheat the oven to 350 degrees.
- Put whole grain flour, sugar, and salt in a large mixing bowl and stir until combined.
- Melt butter in a large saucepan.
- Add cocoa powder and remove from the heat. Stir together until combined.
- Add boiling water to the saucepan and stir until the mixture is smooth. Add it to the other ingredients in the mixing bowl.
- Combine the buttermilk, eggs, vanilla extract, and baking soda in a medium mixing bowl. Whisk quickly to break up the yolks and add the mixture to the previous mixing bowl.
- Mix the ingredients until everything is well combined.
- Pour the batter onto a jelly roll pan lined with parchment paper.
- Bake for 20 to 25 minutes. Check the center with a toothpick. When there a few still moist crumbs sticking to it, the cake is ready.
- Powder the whole cane sugar. You can do it by placing the sugar into a dry blender and blend it on high settings until powdered.
- Melt the butter in a saucepan.
- Add cocoa and stir until combined. Remove from the heat.
- Add the milk, coffee, powdered sugar, vanilla extract, and cinnamon. Stir until smooth.
- Pour the icing over the cake as soon as it comes out of the oven while it’s still warm.
- Let it cool completely and then cut into pieces.
Enjoy this healthy Texas Sheet Cake!