Grill/Barbecue
Maya's Chocolate Fudge Flour Sheet Cake
Popular on Food52
11 Reviews
Dewey S.
January 23, 2019
I earmarked this recipe since I have friends who are GF. The grams for the flour blend, particularly the rice flour seems off. On my scale (new, accurate), 100 grams of rice flour came to 1 cup plus 1/4 teaspoon. Thus, 200g is close to 2 cups plus 1/2 teaspoon. If the grams are correct, then the cup volume is not. Grams for oat flour and cocoa are closer, equivalent of 1/2 cup plus 1 tablespoon, and 2/3 cup plus 2 tablespoons, respectively. Please clarify because I'm intrigued by this GF flour blend.
Cel W.
February 4, 2019
I use the weights and it comes out perfect every time... I wouldn't stress out on the cups and teaspoons...
C C.
October 18, 2017
This cake is excellent! I tried it with "sweet white rice" flour (Bob's Red Mill) and it was good in a chewy mochi kind of way. Then I tried it with "white rice" flour (Bob's Red Mill) and it was excellent! This is now my family's go to birthday cake. Thank you! Oh, and the frosting is the best ever.
Cel W.
September 14, 2017
This cake is so good, I made it for my birthday this week! I went out and bought the book too!
Cheryl M.
September 2, 2016
Just to clarify: oats are already 'gluten-free." They become contaminated with gluten as they are frequently processed/transported on conveyors that also carry wheat and other gluten foods, especially by major/conventional brands. Bob's Red Mill brand, however, processes their gluten-free foods on isolated systems away from those with gluten. Or, you can prepare your own fresh oat flour by buying whole oats, which store better in the long run, and whirling them away to a flour in your own food processor. The nutrition is actually more intact rather than fading away in the aftermath of being processed and bagged and on a store shelf for who know how long.
Nastia
September 22, 2015
Can it be cooked without xanthan gum? Don't have it in my country unfortunately.
durun99
June 27, 2015
I made this cake for my wife's birthday and it was great, like everything else we've made out of Flavor Flours. (This recipe is just a hair different than the one in the book, which uses 2 teaspoons baking powder & 1 teaspoon baking soda.) I have two comments about the recipe. First, Alice is not kidding when she says the batter is thin; you pour, not scrape, it into the pan. Second, this is a lot of frosting, almost as thick as the cake itself. Everyone in the family agreed we'd only use half a recipe of frosting next time. But it is tasty!
Alice F.
June 14, 2015
The recipe is missing a key ingredient...cocoa powder! What's the measure for that?
Cheryl M.
September 2, 2016
The recipe above (as I see it today) says 2/3 c. natural unsweetened cocoa powder. I'm guessing that means no alkali process, which would be mentioned on the package.
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