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Perfect Gluten-Free Graduation Sheet Cake

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A rich, moist, and tender gluten-free chocolate sheet cake with creamy cream cheese frosting, perfect for celebrations like graduations. Easy to make with pantry staples and loved by gluten-free and non-gluten-free eaters alike.

Ingredients

Scale
  • 1 ¾ cups (210g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1)
  • ½ cup (60g) almond flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (180ml) whole milk (or dairy-free milk like oat milk for vegan adaptation)
  • 3 large eggs, room temperature
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened (or dairy-free cream cheese)
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (or almond milk for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch sheet cake pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth and glossy, about 2 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract. Slowly add milk while mixing continuously until smooth, about 3-4 minutes.
  5. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined. Avoid overmixing.
  6. Pour batter evenly into prepared pan and tap lightly to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  7. Let cake rest in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. Beat softened cream cheese and butter until smooth and creamy, about 3 minutes. Gradually add powdered sugar, then vanilla extract, mixing well.
  9. Add heavy cream tablespoon by tablespoon until frosting reaches a spreadable, fluffy consistency.
  10. Spread frosting evenly over cooled cake using an offset spatula. Decorate as desired and chill if kitchen is warm.

Notes

Use a kitchen scale for precise flour measurement. Avoid overmixing batter to keep cake tender. Let cake cool completely before frosting to prevent melting. For vegan version, use flax eggs, dairy-free milk, and dairy-free cream cheese and butter substitutes. Almond flour can be replaced with gluten-free flour for nut-free option. Add fresh berries gently to batter for fruit variation.

Nutrition

Keywords: gluten-free, chocolate cake, sheet cake, graduation cake, dairy-free option, vegan option, celebration dessert

Find it online: https://sunnysavory.com/perfect-gluten-free-graduation-sheet-cake-recipe-for-easy-celebrations/