Author: This easy Vegan Chocolate Sheet Cake is everything a chocolate lover could ask for: super moist, fluffy, and rich. It's a one-bowl recipe that's perfect for birthdays or any special occasion, with a fudgy texture that makes it truly irresistible!
Say goodbye to those sad store-bought cakes or box mixes that never quite deliver on flavor. This vegan chocolate sheet cake is everything they wish they could be: sinfully delicious, rich, and fudgy, so tasty that no one will even know it's vegan. It's the perfect cake to make for a crowd, and it can even be prepared entirely in advance and frozen for ultimate convenience. I've included a recipe for a thick layer of fluffy vegan chocolate buttercream, perfect for all the frosting fans out there. Trust me, once you try this vegan chocolate sheet cake, you'll never look back!
Why This Easy Vegan Chocolate Cake Is a Keeper
- Rich chocolate flavor: Dutch-process cocoa gives this cake a deep, intense chocolate taste. So decadent!
- Ultra moist texture: Vegan sour cream (or yogurt) keeps every bite soft and tender, guaranteed.
- Easy one-bowl recipe: Which means less to clean up afterwards!
- Perfect for a crowd: A 9x13-inch cake is ideal for birthdays, parties, and celebrations. It's easy to portion and easy to serve.
Ingredients for Vegan Chocolate Sheet Cake
- Cocoa powder (Dutch-process): Check the packaging; it should say "Dutch-process" or "alkalized." Regular cocoa will still work, but the flavor and color might be slightly less intense.
- All-purpose flour, white sugar, salt, and vanilla extract: These pantry staples provide the cake's structure, sweetness, and base flavor. The vanilla extract adds a hint of aromatic warmth to enhance the chocolatey goodness.
- Baking powder and baking soda: These leavening agents work together to help the cake rise, creating a light and fluffy texture.
- Plant-based milk: Any variety of non-dairy milk works, such as almond milk, soy milk, or oat milk.
- Light oil: Choose a neutral oil like canola or vegetable oil to keep the cake super moist without making it heavy or oily.
- Vegan sour cream or unsweetened vegan yogurt: Adds moisture and richness to the cake's texture, keeping it soft and tender.
- Apple cider vinegar or lemon juice: This works as an egg substitute in this recipe and helps the cake rise by reacting with the baking soda, making it extra fluffy and light. You won't taste the vinegar or lemon juice flavor, I promise.
- Vegan butter (for the frosting): I recommend using a brand like Earth Balance, but any vegan butter that holds its shape well will do.
- Powdered sugar (for the frosting): Powdered sugar is also sometimes called confectioners' sugar or icing sugar, and they all work equally well in this recipe.
How to Make This Easy Vegan Chocolate Cake
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda.
- Finish the batter: Add the plant-based milk, oil, vegan sour cream or yogurt, vinegar, and vanilla. Mix until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely before frosting.
- Make the frosting: In a large bowl, beat together the vegan butter, powdered sugar, cocoa powder, vanilla, salt, and 4 tablespoons of plant-based milk. Continue mixing until light and fluffy, adding more milk as needed until spreadable.
- Frost and decorate: Spread the frosting evenly over the cooled cake. Decorate with sprinkles, chocolate shavings, vegan candies, chopped nuts, or leave it beautifully simple.
Test Kitchen Tips
- Use Dutch-process cocoa if possible. It creates the richest flavor and darkest color. Regular cocoa powder will still work, but the flavor won't be quite as intense.
- Don't overmix the batter. Mix just until combined to keep the cake soft and tender.
- Make it ahead. This cake freezes super well, either frosted or unfrosted, making it perfect for planning ahead.
- Make it extra chocolatey. For a boost in chocolate flavor, substitute the plant milk with 2 ¼ cups plant-based milk and ½ cup hot brewed coffee. You won't taste the coffee itself, but it will enhance the richness of the chocolate.
Decorating Ideas
Have fun customizing your cake with:
- Birthday candles (of course!)
- Vegan sprinkles
- Chocolate shavings
- Mini chocolate chips
- Chopped nuts
- Crushed cookies
- Vegan candies
Storage and Freezing
- Room Temperature: Store this vegan chocolate sheet cake covered at room temperature for up to 3 days.
- Refrigerator: Store covered in the fridge for up to 1 week.
- Freezer: Freeze the cake (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
If you try this easy vegan chocolate cake, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Chocolate Sheet Cake
This Vegan Chocolate Sheet Cake is everything a chocolate lover could ask for: super moist, fluffy, and rich. It's an easy, one-bowl recipe that's perfect for birthdays or any special occasion, with a fudgy texture that makes it truly irresistible!
Servings: 9x13-inch cake (serves 12 to 24, depending on how large you slice the pieces)
PRINT
PIN
Video
COMMENT
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 cups white sugar
- ¾ cup cocoa powder, dutch-process
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 ¾ cups cups plant-based milk, or 2 ¼ cups plant-based milk + ½ cup hot brewed coffee
- ⅔ cups light oil, (such as canola or vegetable)
- ½ cup vegan sour cream , or unsweetened vegan yogurt
- 2 tablespoons apple cider vinegar, or lemon juice
- 1 tablespoon vanilla extract
For the chocolate frosting:
- 1 cup vegan butter, (I used Earth Balance)
- 4 cups powdered sugar, sifted
- ½ cup cocoa powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 - 8 tablespoons plant-based milk
- Optional for decoration: vegan sprinkles, vegan chocolate chips, vegan candies, chopped nuts, chocolate shavings, or birthday candles,
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch high-sided sheet pan generously or line it with parchment paper for easy removal.
- Make the cake batter: In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda until well combined.
- Add the plant-based milk (or plant-based milk and coffee), oil, vegan sour cream or yogurt, vinegar or lemon juice, and vanilla extract to the dry ingredients. Mix with a spatula or the paddle attachment of your mixer until just combined. Avoid overmixing to ensure a tender cake-it's okay if the batter isn't perfectly smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Check a few areas of the cake to ensure even baking.
- The cake will rise and may crack, which is normal. As it cools, it will flatten a bit. Allow the cake to cool completely in the pan before frosting.
- Make the frosting: In a large bowl or the bowl of a stand mixer, add the vegan butter, powdered sugar, cocoa powder, vanilla extract, salt, and 4 tablespoons of plant-based milk. Beat on medium speed until the frosting is light and fluffy. Add more plant-based milk, one tablespoon at a time, until the frosting reaches a fluffy and spreadable consistency.
- Frost the cake: Once the cake has cooled completely, dollop the frosting over the top of the cake. Use a spatula to spread the frosting evenly. Decorate as desired with your choice of vegan sprinkles, chocolate chips, vegan candies, chopped nuts, chocolate shavings, or birthday candles.
- Storage: This cake can be covered with plastic wrap or foil at room temperature for up to 3 days or in the fridge for up to a week You can also freeze the cake (frosted or unfrosted) for up to 3 months. When ready to serve, thaw the frozen cake in the fridge or at room temperature.
Nutrition
Serving: 1 serving (recipe makes 24 servings) | Calories: 348kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 238mg | Potassium: 138mg | Fiber: 2g | Sugar: 37g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg
Kirn says
Terrific recipe! I'm not vegan but made this for a friend and was really pleased with it! Light and tasty and a real hit at the party. Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Kirn! I’m thrilled it was a hit at the party (and I love that you made it for your friend!) 💚
SKKhalsa says
Hey vegans or eggless bakers, if you are looking for a reliable go-to recipe for your repertoire, look no further, this is it! Thx Sam!
Jess @ It Doesn't Taste Like Chicken says
Thanks so much!
Dalia Shani says
THANK YOU !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Enjoy!
Noelle says
I love your recipes but I do not use oil. It would be great if you could provide a substitute for the oil in your recipes. What do you recommend?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Noelle, I have some oil-free tips in the oil-free section of this guide. I hope that helps!
Noelle says
Perfect, thank you so much. I will definitely try the applesauce first.
Jessica Proud says
Has anyone tried to make this gluten-free?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jessica, I recommend checking out the gluten-free section of this guide. I hope that helps!
Joanne Montana says
The chocolate sheet cake is my go-to for both cakes and cupcakes. It's my go-to for an easy and delicious cake for all occasions...or no occasions. I'd never go to a mix again and although this is decadent, the ingredients make me feel so much better about sweets. 5 starts.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it!