VEGAN CHOCOLATE SHEET CAKE
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.
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
* Black Cocoa Powder: You can substitute it for natural cocoa powder.
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
Serving: 1square | Calories: 515kcal
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