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RECIPE
17 INGREDIENTS8 STEPS45min

Vegan Chocolate Sheet Cake

This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine’s Day.
Vegan Chocolate Sheet Cake Recipe | SideChef
This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine’s Day.
Food by Maria
Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
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Estimated Total: Estimated Total:
Fulfilled by
Food by Maria
Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
45min
Total Time
$1.39
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10

Cake

1 cup
Almond Milk
or Vegan Milk of Choice
2 cups
Brown Sugar
or Granulated White Sugar
1/2 cup
Unsweetened Cocoa Powder
plus 1/3 cup
1 1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1 pinch
1/2 cup
Coconut Oil , melted
or Vegan Butter, melted
1 cup
Water
boiling

Chocolate Frosting

2 cups
Raw Cashews
soaked in cold water for a least 1 hour then strained and rinsed
1/2 cup
Unsweetened Cocoa Powder
1/4 cup
Powdered Confectioners Sugar
1/4 cup
Almond Milk
plus 1 tbsp
1 pinch
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Nutrition Per Serving

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CALORIES
529
FAT
23.9 g
PROTEIN
8.8 g
CARBS
77.7 g

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!

Cooking Instructions

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Step 1
Lightly grease a 12x8-inch baking pan with vegan or non-vegan butter and set it aside.
Step 2
Preheat your oven to 350 degrees F (180 degrees C).
Step 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!
Step 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 (1/2 Tbsp) , and Salt (1 pinch) . Whisk till well combined and there are no lumps.
Step 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.
Step 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.
Step 7
For the frosting, simply add Raw Cashews (2 cups) , Unsweetened Cocoa Powder (1/2 cup) , Powdered Confectioners Sugar (1/4 cup) , Almond Milk (1/4 cup) , 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.
Step 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.
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Nutrition Per Serving
Calories
529
% Daily Value*
Fat
23.9 g
31%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
77.7 g
28%
Fiber
4.8 g
17%
Sugars
48.9 g
--
Protein
8.8 g
18%
Sodium
461.7 mg
20%
Vitamin D
0.3 µg
2%
Calcium
139.5 mg
11%
Iron
4.1 mg
23%
Potassium
350.2 mg
7%
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