Vegan Chocolate Sheet Cake
This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine's Day.
Servings 10 -12
Ingredients
For the Cake:
- 2 tablespoons apple cider vinegar
- 1 cup almonds milk any vegan milk will work
- 2 cups brown sugar*
- 2 cups all-purpose flour
- 1/2 + 1/3 cup unsweetened cocoa powder
- 1 1/2 tablespoon baking powder
- 2 teaspoons baking soda
- large pinch of salt
- 1/2 cup melted coconut oil**
- 1 tbsp. vanilla
- 1 cup boiling water
Chocolate Frosting:
- 2 cups raw cashews soaked in cold water for a least 1 hour then strain and rinse
- 1/2 cup unsweetened cocoa powder
- 1/4 cup icing sugar
- 1/4 cup + 1 tbsp. if needed almond milk
- 1 tsp. vanilla
- pinch of salt
Instructions
- Lightly grease a 12X8 baking pan with vegan or non-vegan butter and set it aside.
- Preheat your oven to 350F.
- To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
- To a large bowl, add your brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.
- To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.
- Transfer mixture to the baking tin and bake for 20-25 minutes. Remove from the oven and let the cake cool completely in the baking tin.
- For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
- Enjoy with fresh berries or some vanilla ice cream or both!
Notes
If you don't have a 12X8 baking sheet a 9X13 will work but will require more cooking time, so watch it and it's cooked when the toothpick comes out of the center clear and not cakey.
If you do not have brown sugar white sugar will work just fine.
If you do not have coconut oil on hand, melted vegan butter will work just fine
The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.
Any leftover icing will last up to 1 week in a sealed container in the fridge.
Note, if you are making this cake and are not vegan, you can use regular milk and regular butter but I highly suggest you try this cake as it is. It’ll really show you just how easy vegan baking can be!
