Name: Retro-Style Chocolate Sheet Cake
Prep time: 25 min
Cook time: 30 min
Yield: 12 servings
Ingredients: ½ cup coconut oil; ½ cup whole milk; ⅝ cup maple syrup; 2 whole eggs; 2 tsp vanilla extract; 2 cup almond flour; 1 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp kosher salt; ¾ cup brewed coffee; ½ cup mini semi-sweet chocolate chips; ½ cup salted butter; 2½ cup powdered sugar; ¼ cup warm milk

Instructions

Cake

Preheat the oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking dish with parchment paper and set aside.

In a large bowl, beat together the coconut oil, milk, maple syrup, eggs, and vanilla until smooth. Add the almond flour, cocoa powder, baking soda, and salt, then mix until just combined. Slowly pour in the brewed coffee and stir until the batter is thin and uniform. Fold in the mini chocolate chips if using.

½ cup coconut oil (melted)

½ cup whole milk

⅝ cup maple syrup (adjust to 0.75 cup for sweeter cake)

2 whole eggs (room temperature)

2 tsp vanilla extract

2 cup almond flour

1 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp kosher salt

¾ cup brewed coffee (warm)

½ cup mini semi-sweet chocolate chips (optional)

Pour the batter into the prepared pan. Bake for 30 to 35 minutes until the top is just set and the center is no longer wobbly. Allow the cake to cool completely before frosting.

Bake cake

Frosting

Beat the softened butter with 2 cups of powdered sugar, cocoa powder, vanilla, and the warmed milk until smooth and creamy. Add more powdered sugar if a thicker consistency is desired. Spread the frosting over the fully cooled cake and let it set for about an hour before serving.

Let frosting set

½ cup salted butter (1 stick, room temperature)

2½ cup powdered sugar (adjust to taste)

½ cup unsweetened cocoa powder

2 tsp vanilla extract

¼ cup warm milk

Retro-Style Chocolate Sheet Cake

Cook this recipe step-by-step

Instructions

Cake

Frosting

Make cooking effortless