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This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.
THIS CHOCOLATE SHEET CAKE IS
- vegan
- dairy-free
- egg-free
- rich
- chocolaty
- tender
- decadent
- fluffy
- moist
- so delicious
- topped with a simple vegan chocolate buttercream frosting
- made with black cocoa powder
- easy to make
- one of the best vegan desserts
WHAT YOU NEED TO MAKE CHOCOLATE SHEET CAKE
You need the following ingredients to make this chocolate cake (the exact measurements are in the recipe card below):
- All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
- Natural cocoa powder – In combination with black cocoa, it creates a rich chocolaty flavor.
- Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa powder, you can simply substitute it for natural cocoa powder.
- Cornstarch – improves the texture.
- Baking powder and baking soda – leaven the cake batter.
- Ground coffee – intensify the chocolate flavor without adding any coffee flavor.
- Sea salt – balances the sweetness.
- Granulated sugar
- Sunflower oil – improves the texture and makes the cake moist.
- Vegan yogurt – adds moisture to the batter and makes the cake super moist. Make sure the yogurt is at room temperature. As a replacement, applesauce should work as well.
- Apple cider vinegar – helps to activate the baking soda.
- Water – use water just after boiling. It helps to create a rich chocolate flavor.
- Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the buttercream frosting.
- Powdered sugar – Sift the sugar to avoid lumps in the frosting.
- Plant-based milk – Loosens up the frosting a little bit. Use any plant-based milk of your choice, such as almond, oat, or soy milk. Make sure it is at room temperature.
Equipment you need:
- Square baking pan – 9×9 inches (23×23 cm)
- Parchment paper
- Medium size bowl
- 2x large bowl
- Whisk
- Sifter
- Silicon spatula
- Hand mixer or a stand mixer
- Cooling rack
- Offset spatula
HOW TO MAKE THE BEST VEGAN CHOCOLATE SHEET CAKE
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the baking pan
Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside
2. Step: Combine dry ingredients
To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.
3. Step: Make the cake batter
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.
4. Step: Bake the cake
Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it’s cooled you can cut a little bit off the top part of the cake to make it even.
5. Step: Make the chocolate frosting
Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.
6. Step: Top with chocolate frosting and serve
Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.
Slice into 9 squares and serve. Enjoy!
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE CHOCOLATE SHEET CAKE?
Store the chocolate sheet cake in an airtight container in the fridge. Before serving, let the cake thaw for about 15-30 minutes.
HOW LONG DOES VEGAN CHOCOLATE SHEET CAKE LAST?
Chocolate sheet cake will last for up to 5 days in the fridge.
CAN YOU FREEZE CHOCOLATE SHEET CAKE?
Yes, but I recommend freezing unfrosted cake. Wrap the cake in plastic wrap, then aluminum foil. Store it in the freezer for up to 3 months. To defrost, let it thaw in the fridge first, then bring to room temperature.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Oreo Chocolate Layered Cake
- Gingerbread Sheet Cake with Molasses Frosting
- Ganache Filled Chocolate Cupcakes
- Blackberry Chocolate Cupcakes
- Biscoff Cupcakes
- Blueberry Lemon Layered Cake
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
Want to save this recipe for later? Add it to your board on Pinterest!
VEGAN CHOCOLATE SHEET CAKE
Ingredients
Chocolate Cake:
- 175 g all-purpose flour
- 25 g natural cocoa powder
- 20 g black cocoa powder *
- 1/2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground coffee
- pinch sea salt
- 160 g organic granulated sugar
- 130 g sunflower oil
- 120 g plant-based yogurt, room temperature
- 1 tbsp apple cider vinegar, or lemon juice
- 150 ml boiling water
Chocolate Buttercream Frosting:
- 200 g vegan butter, softened
- 120 g powdered sugar
- 60 g natural cocoa powder
- 1 tbsp black cocoa powder
- ½ tsp ground coffee
- 3-4 tbsp almond milk, room temperature, or any plant-based milk
Topping (optional):
- chocolate chunks, chips, or shavings
- sea salt
Instructions
Chocolate Sheet Cake
- Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter or oil. Then line the pan with a strip of parchment paper. Set aside
- To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.
- In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.
- Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it's cooled you can cut a little bit off the top part of the cake to make it even.
Chocolate buttercream frosting
- Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.
- Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.
- Slice into 9 squares and serve. Enjoy!
Notes
Storing:
Store the cake in an airtight container for up to 5 days in the fridge. You can also freeze the sponge for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 square / Calories: 515kcal / Total Fat: 34,4g / Saturated Fat: 11,5g / Cholesterol: 0mg / Total Carbohydrate: 54,2g / Fiber: 5,3g / Sugar: 31,4g / Protein: 5,0g / Sodium: 236mg / Potassium: 233mg / Iron: 2,8mg
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