Recipe Image
Servings:
10

Vegan Chocolate Sheet Cake

This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine’s Day.
Total Time
45min
Vegan Chocolate Sheet Cake Recipe | SideChef
0.0 
0 Ratings
Author: Food by Maria
Servings: 
10

Ingredients

Cake
•
2 Tbsp
Apple Cider Vinegar
•
1 cup
Almond Milk
 or Vegan Milk of Choice
•
2 cups
Brown Sugar
 or Granulated White Sugar
•
2 cups
All-Purpose Flour
•
1/2 cup
Unsweetened Cocoa Powder
•
1 1/2 Tbsp
Baking Powder
•
2 tsp
Baking Soda
•
1 pinch
Salt
•
1/2 cup
Coconut Oil , melted
 or Vegan Butter, melted
•
1 Tbsp
Vanilla Extract
•
1 cup
Water
Chocolate Frosting
•
2 cups
Raw Cashews
•
1/2 cup
Unsweetened Cocoa Powder
•
4 Tbsp
Powdered Confectioners Sugar
•
4 Tbsp
Almond Milk
•
1 tsp
Vanilla Extract
•
1 pinch
Salt

Cooking Instructions

1. 
Lightly grease a 12x8-inch baking pan with vegan or non-vegan butter and set it aside.
2. 
Preheat your oven to 350 degrees F (180 degrees C).
3. 
To a small bowl, add your Apple Cider Vinegar (2 Tbsp) and Almond Milk (1 cup) . Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
4. 
To a large bowl, add your Brown Sugar (2 cups) , All-Purpose Flour (2 cups) , Unsweetened Cocoa Powder (1/2 cup) , Baking Powder (1 1/2 Tbsp) , Baking Soda (2 tsp) , and Salt (1 pinch) . Whisk till well combined and there are no lumps.
5. 
To the bowl, add the Coconut Oil (1/2 cup) , Vanilla Extract (1 Tbsp) , 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 (1 cup) and whisk for another 30 seconds.
6. 
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.
7. 
For the frosting, simply add Raw Cashews (2 cups) , Unsweetened Cocoa Powder (1/2 cup) , Powdered Confectioners Sugar (4 Tbsp) , Almond Milk (4 Tbsp) , Vanilla Extract (1 tsp) , and Salt (1 pinch) 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.
8. 
Enjoy with fresh berries or some vanilla ice cream or both! The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

Author's Notes

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! This recipe requires soaking the cashews 2 hours in advance. Prepare accordingly!

Nutrition Per Serving

CALORIES
539
FAT
23.9 g
PROTEIN
9.1 g
CARBS
78.4 g
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