Directions

1. 1. Preheat the oven to 350°F. Grease a rimmed baking sheet or jelly roll pan and set aside.
2. 2. In a microwave-safe bowl, combine the water and butter. Microwave in short intervals until the butter is completely melted and the mixture is hot.
3. 3. Immediately whisk in the cocoa powder and instant espresso powder. The mixture should be hot when the cocoa is added to help properly bloom the cocoa and deepen the chocolate flavor.
4. 4. In a large mixing bowl, whisk together the hot cocoa mixture, yogurt, eggs, sugar, vanilla, and salt until smooth.
5. 5. Add the Oatsome All-Purpose Baking Blend and baking soda. Whisk just until the batter is smooth and no dry spots remain.
6. 6. Pour the batter onto the prepared baking sheet and spread into an even layer. Bake for 15–20 minutes, or until the center gently springs back when lightly pressed.
7. 7. While the cake bakes, prepare the icing. In a medium saucepan, combine the milk and butter. Heat over medium heat until the butter has completely melted.
8. 8. Whisk in the cocoa powder, vanilla, and salt until smooth. Gradually whisk in the powdered sugar, 1 cup at a time, until the icing is smooth and glossy. Keep warm over low heat, if needed, until the cake is ready.
9. 9. As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake.
10. 10. Let the cake stand for 10–15 minutes before serving. Enjoy!
11. 11. Enjoy your Easy Gluten-Free Chocolate Sheet Cake !