Do I need to say anything else?
Ok, YES!! It’s egg free too!! WAHOO!! Yes! Egg free, THM S, LOW CARB!! This cake also has NO dairy in it!!
Guess what, it’s yummy too!
I find there are two really HARD things to have on Trim Healthy Mama without eggs, breakfast and desserts.
Hard, but not impossible! It’s what inspires me to experiment in the kitchen to come up with more yummy things to help keep me, and you, on plan!
This chocolate cake has now been made three times as of the writing of this post. I kept making it, eating it and never getting a photo of it for the blog. Each time I made it, we devoured it within a few days. (Family of 4 here folks!)
This is how my husband ate it a few days ago:
That would be 2 slices of cake with whipped cream sandwiched between and on top. A generous drizzle of slim belly jelly and So Delicious no sugar added coconut ice cream on the side. He was VERY happy. VERY. HAPPY.
So, I keep making this one and eating it and here I sit finally writing it up to share with you all!
This cake needs a 10×15 jelly roll pan! This is a musts have for a yummy Texas Sheet Cake! 🙂
Here are a few tips, this recipe does not come out like a cake batter, it comes out like a soft playdough. So you have to pat it out with your hands, it’s not sticky, I used a bar pan to bake this in, naturally non stick, otherwise use parchment or non stick mats beneath it.
This is what mine looked like when it was all patted out and ready to go in the oven:
This recipe calls for pumpkin, no you cannot sub it. I tried, I ran out and so I subbed it and it made the cake very crumbly. Well, I take that back, yes you can, but you will have crumbly sad cake. Which still tastes yummy!
The amount sweetener I have used is on the less sweet side, if you are looking for sweeter, definitely bump it up. The longer I am on plan the less I crave really sweet taste. I would recommend adding in a full cup of sweet blend OR 3 doonks of straight stevia. That should get it to the sweeter flavor if that is what you are craving.
This is an S cake, you can top this like we did with whipped cream, or for dairy free use whipped coconut cream. I made up a nice batch of slim belly jelly, which can be found in the Cookbook to drizzle over the top. It made this dessert rich and decadent. Felt like a real treat! This is not very high in protein, so if you are having this alone, I would recommend a trimmy to add a bit of protein to it.
The ingredients for this yummy cake are as follows:
1.5 cups Coconut flour
1 Cup THM Baking Blend
1/4- 1/2 Cup THM Super Sweet Blend
** measure out sweetener based on how sweet you like things
2 teaspoons baking soda
2/3 cup Cocoa Powder
Generous pinch of Salt
2 Cups Water
1 cup on plan milk of choice
2 teaspoons Vanilla extract
1 cup Pumpkin
2 teaspoons Apple Cider Vinegar
I now have a convection oven!! Whoop! So I am including instructions for both convection and conventional.
Convection: Bake at 325 for 25 minutes
Conventional: Bake at 350 for 30-40 minutes
Instructions will appear in the recipe card below. Please disregard the nutritional information.
With Joy ~ Tina
Texas Sheet cake
- 1.5 cups coconut flour
- 1 Cup THM Baking Blend
- 3/4-1 cup THM Super Sweet Blend or 3 doonks stevia and cut SSB back to 3/4 cup
- 2 teaspoons baking soda
- 2/3 cup Cocoa powder
- Generous pinch of salt
- 2 cups water
- 1 cup on plan milk of choice
- 2 teaspoons vanilla extract
- 1 cup pumpkin
- 2 teaspoons Apple Cider Vinegar
- Combine the dry ingredients. Mix well.
- In a separate container combine the wet ingredients.
- Add wet to dry, mix well, but don't over mix.
- Place contents onto a prepared 10x15 bar pan. Use either a non stick, greased surface, parchment or non stick mats. Pat cake to evenly distribute over the entire pan.
- Place in preheated oven, 325 for Convection or 350 for Conventional oven. Bake approx 25 minutes in a convection oven or 30-40 minutes in a conventional oven.
- Allow to fully cool before devouring. 🙂
Yummy. This looks great.
Do you think I could use a cup of cooked butternut squash or sweet potato? I live in Ireland and we do not have canned pumpkin and pumpkins are usually only around in the fall.
Yes! I am sure that would work great! 🙂
Yay! So excited to see a cake recipe that doesn’t use almond flour! (We’ve got nut allergy here). Thank you for sharing.
Oops…RE-read and it does still have baking blend. Still looks delicious and I’m sure many others will enjoy it.
I use the RunAmok Mamas blend and sub in flax meal for the almonds! its wonderful! 🙂 I can’t have almonds either.
What size can of pumpkin did you use?
I use 1 cup of pumpkin in this recipe. 🙂
Did you frost this?
If so with what?
Looks delicious. I am new but this looks like I
Could do it.
I did not frost this with a traditional style frosting, but you totally could! If you can have dairy, a simple whipped cream is fabulous, if no dairy, I would recommend whipped coconut cream! 🙂
Can’t wait to make it for my husband’s birthday tomorrow. Thanks.
Has anyone tried baking this as cupcakes? Wondering what the approximate baking time would be. 🙂 Thanks!!
Hi! I’ll just copy and paste the instructions from the blog post for the conventional baking, I hope you enjoy it! ‘Conventional: Bake at 350 for 30-40 minutes’
Great idea! I also have a chocolate cupcake recipe if you’re interested. I would say baking for about 20 minutes and check. 🙂
I would check them around 20 minutes or so. 🙂
I would try baking for about 20 minutes 🙂
Why the ACV? I have can’t do ACV or citrus, is it needed or can I sub something depending on the purpose. Thanks
It should work without, it’s to help leaven, but I think it will be fine. 🙂
Question: The blog states 1/4 – 1/2 cup super sweet but the printed recipe says 3/4 – 1 cup super sweet. That is a BIG difference. Which is correct?
What amount of gentle sweet would I use?