Chocolate Vegan Sheet Cake

Are you ready for an amazing, easy, and vegan dessert you can whip up for date night or Valentine’s Day? This vegan sheet cake is just what you need. Because who doesn’t love chocolate?

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Why you’ll love this vegan sheet cake recipe: 

• It’s loaded with chocolate yumminess
• It’s great for date night or Valentine’s Day (or Galentine’s Day)
• It is dairy-free and vegan
• It’s easy to make (make it in 45 minutes)

Looking for other recipes to make for Valentine’s Day? Here’s my round-up of Valentine’s Day Dessert Recipes.

How do you make vegan sheet cake?

This classic chocolate cake with a vegan spin is easy-to-make, here’s how you make it: 

1. Lightly grease a 12X8 baking pan with vegan or non-vegan butter and set it aside
2. Preheat your oven to 350F
3. 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
4. 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
5. 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
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 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
8. Enjoy with fresh berries or some vanilla ice cream (or both)!

What are your plans for Valentine’s Day? Share below in the comments!

Other sweet recipes you’ll love:

• Vegan Cashew Chocolate Mousse Cake
• Easy Vanilla Honey Cake
• Easy Vegan Chocolate Cake
• No-Bake Vegan Cheesecake with a Cranberry Raspberry Center 

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Vegan Chocolate Sheet Cake

5 from 2 votes

This easy vegan sheet cake is loaded with chocolate goodness that is perfect for date night or Valentine's Day.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs

Course Vegan Desserts

Cuisine Baked Goods

Servings 10 -12

Ingredients

  

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For the Cake:

• 2 tablespoons apple cider vinegar
• 1 cup almonds milk any vegan milk will work
• 2 cups brown sugar*
• 2 cups all-purpose flour
• 1/2 + 1/3 cup unsweetened cocoa powder
• 1 1/2 tablespoon baking powder
• 2 teaspoons baking soda
• large pinch of salt
• 1/2 cup melted coconut oil**
• 1 tbsp. vanilla
• 1 cup boiling water

Chocolate Frosting:

• 2 cups raw cashews soaked in cold water for a least 1 hour then strain and rinse
• 1/2 cup unsweetened cocoa powder
• 1/4 cup icing sugar
• 1/4 cup + 1 tbsp. if needed almond milk
• 1 tsp. vanilla
• pinch of salt
•  

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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.

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!

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