Vegan Chocolate Sheet Cake
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
2 hrs
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Servings
10 -12
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Course
Dessert
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Cuisine
International
Vegan Chocolate Sheet Cake
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This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine's Day.
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Ingredients
For the Cake:
- 2 tablespoons apple cider vinegar
- 1 cup almond milk any vegan milk will work
- 2 cups brown sugar
- 2 cups all-purpose flour
- 1/2 unsweetened cocoa powder 1/3 cup
- 1 1/2 tablespoon baking powder
- 2 teaspoons baking soda
- salt large pinch
- 1/2 cup coconut oil melted
- 1 tbsp. vanilla
- 1 cup water boiling
Chocolate Frosting:
- 2 cups cashew nuts soaked in cold water for a least 1 hour then strain and rinse, raw
- 1/2 cup cocoa powder unsweetened
- 1/4 cup icing sugar
- 1/4 cup almond milk 1 tbsp if needed
- 1 tsp. vanilla
- pinch 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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