This moist, chocolatey, divine Texas Sheet Cake that is made with 100% sprouted wheat flour, will knock your socks off! It actually tastes better than its all-purpose flour competitor, but it is exploding with nutrition and easily absorbed vitamins, thanks to the sprouted wheat flour. This recipe is a keeper!
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On Sundays, we always get together with extended family for dinner and often we are in charge of the dessert. When you are feeding seven adults, and eleven children, desserts need to be made in a half sheet pan! And it doesn’t matter what I want to bring, a few certain people always request chocolate. I think it must be in our genes.
This is one of the favorites. I looove this recipe. It has about 1/2 teaspoon of ground cinnamon in it, which is a game changer in the taste bud department!
But, truly the best part, is that this Texas Sheet Cake is made with 100% sprouted wheat flour. If you’ve been around here a while, then you’ll know how much we love to bake with sprouted wheat flour.
WHAT IS SPROUTED WHEAT FLOUR?
Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more about this amazing flour, click here.
Sprouted wheat flour is easier for the body to digest and is full of vitamins and minerals that are readily available after being sprouted. Unlike all-purpose flour, sprouted wheat flour maintains the integrity of the entire wheat berry. All-purpose flour and whole wheat both have some nutritional value (all-purpose flour has very little), but simply put, our bodies cannot absorb the nutrients because they are held captive by phytic acid. Sprouting the wheat berry is necessary to unlocking all of the wonderful nutrition.
For me, sprouted wheat four means- no more brain fog after eating, no more rashes, no more inflammation, no more stomach aches and pains, no more bloating, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!).
If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!
What Are Some Sprouted Wheat Flour Recipes?
With lots of little kiddos running around, we tend to make a lot cookies throughout the week. One of my very favorite cookies recipes are these beloved chocolate chips cookies.
For more recipes, check out the recipes page. We are adding new sprouted wheat flour recipes weekly!
Tips for Making Sprouted Wheat Flour Texas Sheet Cake
Here are a few tips for making sprouted wheat flour Texas Sheet Cake.
- This recipe calls for 1 cup plus 4 teaspoons of water. Those extra four teaspoons are critical to maintain the moisture in the baked cake. So don’t forget to add those!
- That 1/2 teaspoon of cinnamon enhances all of the flavors in the cake, and really gives it that perfect taste!
- A tip for measuring flour- I like to get a fork and fluff my flour before measuring. Fluff for a few seconds and then dip in my measuring cup. Using the flat side of a table knife, slide it across the measuging cup, getting an exact measure.
Tools You May Need:
- Large saucepan
- One medium mixing bowl
- One small mixing bowl
- Half Sheet Pan
- Handheld beater or stand mixer
- Medium size mixing bowl for frosting
Butter: It adds moisture, softness, and flavor.
Water: Makes chocolate cakes more chocolatey and adds to the moisture content.
Milk: Activates other ingredients and improves texture.
Cocoa- Adds that chocolate flavor.
Sprouted Wheat Flour: Gives the cake structure.
Sugar: Gives the cake the perfect sweetness.
Baking Soda: Helps the cake rise and contributes to its fluffiness.
Cinnamon: The secret ingredient that enhances all of the flavors!
Eggs: Sets the structure and builds volume in the cake.
Vanilla: Adds a warm flavor.
How To Make Texas Sheet Cake with Sprouted Wheat Flour-
- Sift together in a medium bowl, soda, sugar, flour, and cinnamon.
- Beat eggs in a small mixing bowl and add vanilla and milk.
- In a large saucepan over medium, melt butter. Add water and cocoa and bring to a light boil.
- Remove from heat and add flour and egg mixture. Whisk until all combined.
- Pour into a greased half sheet.
- Bake 13-15 minutes. Remove and let cool.
- In a medium size bowl, whip butter with a hand mixer. Add cocoa, milk, vanilla, and powdered sugar. Whip together.
- Pour over cake and frost.
- Let cool to room temperature.
How to Make Sprouted Wheat Flour Texas Sheet Cake
Turn oven to 350 degrees and grease a half sheet (cookie sheet).
In a medium size bowl, whisk together flour, sugar, baking soda, and cinnamon and set aside.
Next, in a small mixing bowl, beat the eggs, milk, and vanilla together and set aside.
In a large saucepan on the stove, melt the butter over medium heat. After it is melted, turn heat up and add cocoa. Whisk together and add the water. Continue whisking until mixture begins to lightly boil.
Remove from heat and add the flour and egg mixture. Mix vigorously with a whisk until all combined.
Pour into prepared half sheet baking pan.
Bake for 13-15 minutes or until inserted toothpick comes out with very few crumbs.
While the cake is cooling, whip up the frosting. I like to use a stand mixer with the whipping attachment or a handheld mixer.
In a medium bowl, add 1 cube of butter (room temperature) and beat until light and fluffy. Add cocoa, milk, and vanilla and beat in. Lastly, add powdered sugar and beat until all combined.
Pour frosting over the cake and using a spatula, frost cake. The frosting is a little more liquidly than most cake frostings, but it will set up better as it cools.
Optional- You can sprinkle nuts on the cake as this point if you prefer!
This cake is heavenly the next day! I use a half sheet cover over my cake to keep it most. You can also slice it up and store in an airtight container for several days.
Sounds like a good time to bake some cake!
- 2 cups sprouted wheat flour
- 1 3/4 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 1/2 teaspoons vanilla
- 3/4 cup milk
- 1 cup butter, salted
- 3 1/2 tablespoons cocoa powder
- 1 cup & 4 teaspoons water
- 1/2 cup salted butter, room temperature
- 3 tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Turn oven to 350 degrees and grease a half sheet pan.
- In a medium size bowl, whisk together flour, sugar, baking soda, and cinnamon and set aside.
- In a small mixing bowl, beat the eggs, milk, and vanilla together and set aside.
- In a large saucepan, melt the butter over medium heat. After melted, turn heat up and add cocoa. Whisk together and add water. Continue whisking until mixture begins to lightly boil.
- Remove from heat and add the flour and egg mixture. Mix vigorously with a whisk until all combined.
- Pour into prepared half sheet baking pan.
- Bake for 13-15 minutes or until inserted toothpick comes out with very few crumbs.
- Remove and cool slightly.
- For frosting- In a medium bowl, beat butter until light and fluffy.
- Add cocoa, milk, and vanilla and beat in. Lastly, add powdered sugar and beat until all combined with no little chunks remaining.
- Pour frosting over the cake and using a spatula, frost cake.