This Kamut texas sheet cake is the ultimate delicious chocolate fudge dessert that you remember from way back, but so much healthier for you!
This cake is a popular go-to recipe around here when we need a quick dessert. Everyone loves it!
One of my favorite things about this cake is that it is a perfect cake/bar combo that can be eaten either the proper way on a plate with a fork, or handed out to the eager hands like a bar!
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Any chocolate lovers here? This cake is especially for you! It is rich and satisfying in every form and fashion.
Besides pumpkin desserts, pretty much anything chocolate holds equal value for me! A chocolate sheet cake with frosting, like this Texas sheet cake, has always been a family favorite and was often requested when anyone’s birthday would roll around.
Kamut Texas sheet cake is made with all simple ingredients. If you have the kamut flour on hand then you are all ready to start cooking!
Why you should make Kamut Texas sheet cake
Healthy for you: Unlike most store bought cake donuts, or even recipes that you will find online or in cookbooks, these easy Kamut chocolate cake donuts do not contain boxed mixes, refined sugars or white flour. The Kamut grain is also healthy for you, since it has not been genetically processed or altered. Kamut grain is also easier to digest then whole wheat.
Full of flavor: The chocolate flavor is bursting out of this cake; rich, decadent and satisfying!
Easy to make: This recipe can be mixed up in less then ten minutes flat. It is a great dessert to make when you need something quick and easy for the evening
What is in this Kamut Texas sheet cake recipe?
- Kamut flour
- Unrefined sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Milk of choice (regular milk or a non-dairy milk alternative are both fine. I used almond milk).
- Melted butter or coconut oil
- Vanilla extract or flavoring
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
What kind of flour does this Texas sheet cake use?
This recipe specfically calls for Kamut flour, but substitiuting with whole wheat flour is a siutabe option. Sometimes when I bake with ancient grains I will repalce some of the Kamut flour with regular all purpose flour, depending on who I will be serving the food to, ot in your case, how accustomed your family might be to healthier flour options, like Kamut.
Recipe for Kamut Texas sheet cake
Dry ingredients:
2 cups Kamut flour
2 cups unrefined sugar
1/4 cup cocoa powder
1/3 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
Liquid ingredients:
1/2 cup buttermilk or sour cream
1 cup butter
1 tsp vanilla extract or flavoring
1 cup water
2 eggs
Chocolate frosting:
1/2 cup butter
6 T milk
2 T cocoa
1 tsp vanilla
4 cups powdered sugar
Toppings:
- Sprinkles of choice (depending on occasion, of course)
- Dark chocolate shavings (my personal favorite!)
- Milk chocolate shavings
Directions how to make Kamut Texas sheet cake
- Preheat oven to 350.
- Place butter, water and cocoa in a small-medium saucepan and bring to a boil. Turn off the heat.
- Combine the flour, sugar, baking soda and salt.
- Add the cooked mixture, buttermilk or sour cream, eggs and vanilla
- Stir well.
- Grease a jelly roll pan with non stick spray or use a butter wrapper.
- Pour the cake batter into the prepared pan.
- Bake for 20-23 minutes or until a tooth pick comes out clean. Remember, you don’t want to overbake when using whole grain flours since they are heavier and more dense. The final product could turn out dry and over baked. Set the cake aside while you make the frosting.
- For the frosting, boil water, milk and cocoa in a medium size pot for about 3 minutes.
- Remove from the heat and add vanilla and powdered sugar.
- Beat well with a hand mixer.
- Spread on slightly warm cake and sprinkle with any toppings if desired.
- Enjoy fresh, or store covered on the counter covered for up to 5 days, then place in the fridge.
Note on frosting: The frosting will harden quickly so make sure to use the frosting right away and work quickly to spread it on the cake.
Can you use gluten free flour in this Kamut Texas sheet cake recipe?
Do your research on converting a recipe to gluten free. Then give it a try! This recipe has a binder, the eggs, which would help with a gluten free substitution.
I have not personally made this recipe with flour substitutions like, almond flour, cassava flour, oat flour, nut flours or other.
Serving ideas:
If you are hosting a Valentine’s Day party or Birthday party then this chocolate cake would be a great idea to add to your menu.
The rich and fudge cake is also great for anniversary or bridal shower celebrations.
Our favorite ways to serve this cake is for a special random dessert during the week, Sunday company, birthday dessert, or when we go visiting.
Pin this recipe to try!
For a special treat serve with:
- Ice cream
- Cool whip
- Homemade whipped cream
Check out these delicious mini Kamut chocolate cake donuts!
Equipment needed:
Can you replace the sour cream or buttermilk with Greek yogurt?
Yes, you can replace the sour cream or buttermilk with Greek yogurt in this Texas sheet cake.
Additional F&Q-
Can you make this recipe dairy free?
Yes you certainly can! Non dairy alternatives can be substituted for the butter, sour cream and milk.
Additional recipes you might like!
- Easy Kamut biscuits
- The best Kamut cinnamon rolls
- Kamut pumpkin pie cinnamon rolls
- Kamut pancakes
- Kamut walnut chocolate chip cookies
- Kamut lemon bars
- Kamut blueberry muffins
- Kamut pumpkin bars with cream cheese frosting
Kamut Texas sheet cake
This decadent classic favorite is bursting with rich and fudgy chocolate goodness!
Ingredients
- Dry ingredients:
- 2 cups Kamut flour
- 2 cups unrefined sugar
- 1/4 cup baking cocoa ( unsweetened cocoa powder)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- Liquid Ingredients:
- 1/2 cup buttermilk or sour cream
- 1 cup butter
- 1 tsp vanilla extract or flavoring
- 1 cup water
- 2 eggs
- Frosting:
- 1/2 cup butter
- 6 T milk
- 2 T cocoa
- 1 tsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350.
- Place butter, water and cocoa in a small-medium saucepan and bring to a boil. Turn off the heat.
- Combine the flour, sugar, baking soda and salt.
- Add the cooked mixture, buttermilk or sour cream, eggs and vanilla
- Stir well.
- Grease a jelly roll pan with non stick spray or use a butter wrapper.
- Pour the cake batter into the prepared pan.
- Bake for 20-23 minutes or until a tooth pick comes out clean. Remember, you don't want to overbake when using whole grain flours since they are heavier and more dense. The final product could turn out dry and over baked. Set the cake aside while you make the frosting.
- For the frosting, boil water, milk and cocoa in a medium size pot for about 3 minutes.
- Remove from the heat and add vanilla and powdered sugar.
- Beat well with a hand mixer.
- Spread on slightly warm cake and sprinkle with any toppings if desired.
- Enjoy fresh, or store covered on the counter covered for up to 5 days, then place in the fridge.
Notes
Be careful to not overbake this cake, or it will be dry and dense.
The frosting will harden quickly so make sure to use the frosting right away and work quickly to spread it on the cake.
You can replace the sour cream or buttermilk with Greek yogurt in this Texas sheet cake.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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