Sweet vanilla with hints of chocolate! This red velvet sheet pan cake is fluffy, soft, and a perfect celebration breaky.
1 cup milk, your choice
1⁄4 cup gluten-free flour, such as rice flour or all-purpose, gluten-free baking flour
2 tbsp oil
Toppings (optional): berries, plain 2% Greek yogurt
- Preheat oven to 425° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Lightly oil liner.
- In a large bowl, combine cupcake mix, egg, milk, flour, and 2 tbsp oil. Let rest 3 min to thicken.
- Pour batter onto pan; spread evenly to fill corners. Bake 12–14 min, or until a toothpick inserted in centre of cake comes out clean.
- Slice and serve with toppings, if desired.