Gluten Free Chocolate Sheet Cake with Peppermint Icing
For a festive, sweet treat this holiday season- try this tender, moist, gluten free chocolate sheet cake, topped with a creamy peppermint icing. Then, sprinkled with crushed candy cane Hershey kisses for an extra sweet, peppermint treat!
Prep:
10
minutes
Cook:
15
minutes
TOtal:
45
minutes
Ingredients
- 1 stick of butter, melted
- ½ c. brown sugar
- ¼ c. chocolate chips, melted
- 1 tsp. vanilla
- 1 tsp. instant coffee + 1 tsp. water
- ½ c. applesauce
- ½ c. Greek yogurt
- ½ c. milk (can use dairy free)
- 2 eggs
- ¾ tsp. baking soda
- ¼ tsp. salt
- ¼ c. cocoa powder
- 1 ¼ c. gluten free flour blend
Peppermint Icing
- 8 oz. cream cheese, softened
- 4 Tbsp. butter, softened
- 3 Tbsp. milk or cream
- ½ tsp. vanilla
- ½ tsp. peppermint extract
- ¾ c. powdered sugar
- 15 candy cane Hershey's kisses, chopped
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk the butter, brown sugar, melted chocolate, and vanilla. In a small dish, stir together the instant coffee and water. Then, whisk in the coffee extract, applesauce, Greek yogurt, and milk. Next, whisk in the eggs, baking soda, salt, cocoa powder, and gluten free flour blend.
- Grease or line a 9x13 jelly roll pan with parchment paper. Spread the batter evenly in the pan using a spatula. Bake for 12-16 minutes, until an inserted toothpick comes out clean. Set aside to cool.
- In a large mixing bowl, beat the cream cheese and butter. Then, beat in the milk/cream, vanilla, and peppermint extract. Finally, beat in the powdered sugar.
- Spread the peppermint frosting over the cooled cake with a knife or an offset spatula. Next, sprinkle with the crushed candy cane Hershey’s kisses. Cover and store in the fridge until ready to serve.