Fudgy Chocolate Sheet Cake (Grain Free, Dairy Free)
Sometimes, you just need a classic chocolate cake. Nothing overly fancy, just that rich, fudgy texture and deep cocoa flavor you can sink your fork into. This sheet cake version is gluten-free, dairy-free, made with simple ingredients, and super easy to throw together.
I’ve been making versions of this cake for years and finally landed on a version that gives it that nostalgic boxed mix taste (but way better), and is completely gluten, dairy, and refined sugar free. The espresso powder brings out the intense chocolate flavor, the cashew butter makes it extra fudgy and rich, and the whipped chocolate coconut frosting actually takes it over the top.
Watch Me Make Chocolate Sheet Cake
The best part about this cake? It’s all mixed in two bowls and baked in one pan, so cleanup is super easy. Pro Tip: You’ll want to keep this one in the fridge because of the whipped ganache-style frosting — but honestly, it tastes even better cold.
Why You’ll Love This
Fudgy and Rich – Super chocolatey and moist with the perfect texture from almond and oat flour.
Whipped Chocolate Frosting – Made with melted dark chocolate and evaporated coconut milk for a silky, fluffy topping that sets like a dream.
Naturally Sweetened – No refined sugar here—just a touch of pure maple syrup.
One Bowl, One Pan – Easy to mix, easy to clean. No layers or complicated steps.
Gluten-Free and Dairy-Free – Made without grains or dairy but still tastes like the real deal.
Perfect for Any Occasion – Birthdays, dinner parties, summer potlucks, or just because… chocolate cake is always a good idea.
What You’ll Need
Almond Flour – The base of this cake. Make sure it’s finely ground for best results.
Cocoa Powder – I like using cacao powder here, but use what you have.
Baking Powder + Baking Soda – Helps the cake rise and keeps it fluffy.
Instant Espresso Powder – Optional but recommended—it makes the chocolate flavor pop.
Maple Syrup – Natural sweetness that also helps to keep the cake moist. (Use date syrup or honey if preferred, just make sure its a liquid sweetener)
Chocolate Nut Butter or Cashew Butter – I used Artisana Naturals chocolate cashew butter. Almond butter works too.
Eggs – I don’t recommend subbing flax eggs for this. Almond flour doesn’t absorb it the same way.
Boiling Water – Helps bloom the cocoa for a deeper flavor and extra moisture.
Vanilla Extract – Just a touch for balance.
Evaporated Coconut Milk – Chill the can in the fridge overnight to help it whip better.
Dark Chocolate – Melted and cooled. Use 70% or higher for the richest flavor.
How to Make It
Preheat your oven to 350°F and lightly grease a square pan with coconut oil or nonstick spray.
In a medium bowl, whisk together almond flour, oat flour, cocoa powder, baking powder, baking soda, and espresso powder.
In another bowl, mix maple syrup, nut butter, eggs, and vanilla extract until smooth.
Slowly add the dry ingredients to the wet, then stir in the boiling water in two batches. (This prevents the eggs from scrambling.)
Pour the batter into your prepared pan and bake for 18–20 minutes, until a toothpick comes out mostly clean.
Let the cake cool completely before frosting.
To make the frosting, melt the dark chocolate and let it cool. Whip it with the chilled evaporated coconut milk until light and fluffy.
Spread over the cooled cake, slice, and enjoy. Store any leftovers in the fridge.
Recommended Tools
Square baking pan (8x8 or 9x9) - Caraway for a nontoxic option (Code: SARI)
Hand mixer or stand mixer (for the frosting)
Tips And Recommendations
Make sure your chocolate is completely cool before whipping into the evaporated coconut milk!
If it’s warm, it will seize when added to the chilled coconut milk.Freeze them for longer storage.
This cake actually freezes beautifully, just slice the cake, place the slices on a parchment lined baking sheet and lay flat in the freezer until frozen, then you can place them in an airtight container or a freezer safe bag and freeze for up to 2 months. Just thaw and enjoy!
Fudge Chocolate Sheet Cake
Rich, fudgy, and topped with a fluffy chocolate coconut frosting, this chocolate sheet cake is the easiest way to satisfy a chocolate craving. Naturally gluten-free, dairy-free, and sweetened with maple syrup.
Ingredients
Instructions
Notes
Cake must be stored in the fridge due to the coconut milk frosting.
Like This Recipe?
💡 More healthy cake recipes you’ll love: [Salted Caramel Coconut Cake] / [Raspberry Mocha Mousse Cake] / [Lemon Blueberry Upside Down Cake]