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: 1 9x13-inch cake (serves 12 to 24, depending on how large you slice the pieces)
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-chocolate-sheet-cake/Scan the QR code for updates, tips, and to ask me any questions!
