This Gluten Free Chocolate Sheet Cake is everything I love about my chocolate cupcakes — just baked in an easy quarter sheet pan! It’s rich, moist, and full of deep chocolate flavour, then topped with a silky, smooth whipped chocolate ganache that takes it to another level of indulgence.
I love making this version because it’s simple, quick, and perfect for sharing. You don’t have to fuss with layers or fancy decorations — just spread on that glossy whipped ganache and let the cake speak for itself. It’s the kind of dessert that looks beautiful with almost no effort and tastes like something from a bakery.
The texture is soft and tender, with the ganache adding that melt-in-your-mouth finish that makes every bite heavenly. Whether you’re baking for a special occasion or just craving something chocolatey to brighten your week, this gluten free sheet cake is pure comfort in dessert form.
Why You’ll Love This Gluten Free Chocolate Sheet Cake
Made from my cupcake recipe – Rich, moist, and perfectly balanced.
Topped with whipped chocolate ganache – Smooth, silky, and full of chocolate flavour.
Easy quarter sheet pan size – Bakes quickly and serves plenty.
No-fuss dessert – Just bake, whip, and spread.
Gluten free and foolproof – Tender crumb, never dry or crumbly.
ingredients
- Bob’s Red Mill 1-1 Gluten Free Flour
- Hot Brewed Coffee (or hot water and instant coffee)
- Dark Chocolate
- Sugar
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Egg
- Olive Oil (you can use coconut oil, canola oil instead)
- Buttermilk: I like to use powdered buttermilk that you mix with water before adding to a recipe since I never use a full container to buttermilk so it will go to waste. The powdered buttermilk is a lifesaver.
- Vanilla
- Whipping Cream
Tools
- Quarter Sheet Pan
- Glass Mixing Bowls
Storing
Once the ganache has set slightly, cover the cake loosely with plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
If you refrigerate it, let the cake sit at room temperature for about 30 minutes before serving so the ganache becomes soft and creamy again. You can also freeze slices by wrapping them individually in plastic wrap and placing them in a freezer-safe bag — they’ll keep beautifully for up to 2 months.
Gluten Free Chocolate Sheet Cake
Ingredients
Chocolate Cake
- 120 Grams Hot Brewed Coffee (If you do not have coffee, use hot water with 8 grams of instant coffee)
- 30 Grams Dark Chocolate
- 200 Grams Sugar
- 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 60 Grams Cocoa Powder
- 2 Grams Baking Soda
- 2 Grams Baking Powder
- 1 Gram Salt
- 1 Egg
- 60 Grams Olive Oil
- 120 Grams Buttermilk
- 2 Grams Vanilla
Chocolate Ganache
- 190 Grams Chocolate
- 150 Grams Whipping Cream
- 30 Grams Water
- 85 Grams Sugar
- 15 Grams Corn Syrup
- 190 Grams Butter
Instructions
- Preheat the oven to 325F. Prepare your sheet pan with parchment paper.
- In a bowl, add in the hot coffee and chocolate. Stir until combined and fully melted.120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate
- Add in cocoa powder to bloom the chocolate.60 Grams Cocoa Powder
- Then whisk in the sugar.200 Grams Sugar
- Whisk in the egg.1 Egg
- Fold in the dry ingredients – flour, baking soda, baking powder, salt.118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt
- Stir in the olive oil, buttermilk and vanilla.60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla
- Once everything is combined, it will be like a thinner brownie batter. Pour it into the sheet pan. Put it into the oven for 35 minutes or until a toothpick comes out clean with a couple crumbs.
- While that is in the oven, start making the ganache. In a pot, put water, corn syrup and sugar together. Do NOT stir. Place it over medium heat and let it bubble until a light caramel colour.30 Grams Water, 85 Grams Sugar, 15 Grams Corn Syrup
- Heat the whipping cream in the microwave for 45 seconds until it is hot.150 Grams Whipping Cream
- Once the pot of sugar is bubbling and caramel colour, turn off the heat and pour in the cream. It is going to bubble and turn into a caramel sauce.
- Pour the mixture in a stand mixer bowl with the chocolate. Continue to stir until the chocolate is all melted.190 Grams Chocolate
- Set this aside until it is at room temperature.
- Once the cake is cooled, remove it from the pan. If the ganache is still warm, put it into the fridge to speed it up.
- Put the butter in the bowl of the ganache and whip everything up so it is a lighter colour and fluffy. If it isn’t holding its shape, then it is too warm, place the bowl back into the fridge for 15 minutes and then re-whip it.190 Grams Butter
- Decorate the top of the cake with the ganache as you see fit. I used an off-set spatula to move it around in an organic way. Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
