Vegan Chocolate Sheet Cake
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This is the most amazing vegan chocolate sheet cake! Fluffy, moist chocolate cake is baked in a half sheet pan and topped with an amazing buttery sweet icing. Sprinkle with chopped nuts, if desired.
I took inspiration for this vegan sheet cake from my beloved chocolate cake recipe. The cake itself is very similar, but it’s baked in a half sheet pan instead. It’s a simple recipe, made in 1 bowl, and unlike layer cakes that need ample time to cool and frost, sheet cake takes less time to cook and is ready to eat quicker.
But perhaps the best part is the simple cooked frosting that is poured over the cake while still warm. As the cake cools (and this doesn’t take long), the frosting hardens a bit and is completely irresistible.
Sometimes Texas style sheet cakes are sprinkled with chopped nuts, so this is an option as well. My kids don’t care for nuts in their desserts, so I left them out.
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What size pan do I need?
Sheet cakes are typically baked in a half sheet pan, which is a large rimmed baking sheet about 11 x 17 inches long, sometimes 12 x 18 inches or even 13 x 18 inches. Mine is 11 x 17 inches.
You could make the cake in a 9 by 13 inch cake pan if you really need to for a thicker cake and frosting. It will need to bake for 35-45 minutes though. And it won’t exactly be sheet cake.
Looking for more chocolate desserts?
Vegan Chocolate Sheet Cake
Ingredients
Cake
- 1 cup soy milk (or other non-dairy milk)
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Frosting
- 1/2 cup vegan butter
- 1/4 cup cocoa powder
- 1/3 cup soy milk (or other non-dairy milk)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
Optional
- 1 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F and grease an 11 x 17 inch sheet pan.
- Measure 1 cup soy milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. With a hand mixer (you can skip the mixer and use a large spoon if you need to), mix on medium speed until well combined.
- Carefully add the cup of boiling hot water, and mix on low speed until combined. The batter will seem runny, but that is right. It is what makes this cake extra moist and delicious.
- Pour the cake batter into the prepared sheet pan, and bake in the oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and make the frosting.
- When the cake is done baking, make the frosting: In a medium pot, add the vegan butter, cocoa, soy milk and vanilla. Warm over medium heat, stirring constantly, until the butter has melted and the mixture comes to a simmer. Immediately remove from heat and whisk in the powdered sugar, gradually, until the frosting is smooth.
- Pour the warm frosting over the still warm cake, spreading evenly with a spatula or spoon. Sprinkle with optional nuts, if using.
- Let the cake and frosting cool for at least 30 minutes if possible before slicing and serving. Enjoy!
Notes
- Gluten Free: This works pretty well with a gluten free flour mix, such as Bob's 1:1 Baking Flour, but do not try to sub almond flour, it will not work.
- While I love the cooked smooth frosting for sheet cake, you can also use the chocolate frosting from my vegan chocolate cake recipe if you'd like.
- This sheet cake is best made in an 11 by 17 inch sheet pan(or 12 x 18) but it can be made in a 9 by 13 inch cake pan if needed for a thicker cake. It will need 35-45 minutes to bake though.
Nutrition
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127 Comments on “Vegan Chocolate Sheet Cake”
Excited to try this! What can we use as a substitute for apple cidar vinegar?
White vinegar or lemon juice is fine to use. Thanks!
If you halve the recipe (as I did), a 9×9 will work well but be careful with the frosting. It will go dark and separate before it boils unless you have a super tiny pot. Just cook until it starts to thicken and sticks to your spoon.
Hi Emma. Thank you for sharing your review and comments!
Hello! I made this Texas sheet cake, and it’s the bath chocolate cake, even better than regular. Is there a way to convert this recipe for a Vegan Vanilla Texas sheet cake? I don’t know if just replacing the cocoa powder with four, or something else would work? Thank you so much for this amazing recipe! Happy Holidays!!!
This is the best vegan cake recipe I have ever made! I used banana instead of apple sauce for the egg substitute, made it in a slightly smaller pan but cooked for longer. It was perfect. The only thing I would say is that I drink oat milk but its no good for this type of recipe as it doesn’t curdle when adding apple cider vinegar, soya milk is best.
I would like to be able to adapt this recipe so that you could make a vanilla version as it’s absolutely perfect. It holds together so well and is lovely and moist. Any tips would be appreciated!
I have 2 x 8inch square pan would this recipe work in these pans or would I need to convert it?
If you cut the recipe in half, two 8 inch pans should work. I think it will be too much batter as written. Hope that helps!
This is the third time I’ve made this cake, we absolutely love it. However this time I forgot to add the coconut oil, as it was hiding in the microwave lol. The cake still turned out beautiful, go figure.
Funny how the oil hides in the microwave sometimes! LOL! I’m glad the cake turned out great for you, and that you’re loving it! Thank you for sharing!
Hi Nora, thank you for another wonderful recipe. You are now my official go to gal for my favorite vegan desserts. Tastes just like the Texas Sheet Cake I remember from my non vegan days. I like that you include alternative ingredients, bake pans and amount of time needed. Happy baking.
Hi Joanne. I’m glad you are enjoying my recipes and tips, and thrilled I am your go to for desserts! Thanks so much for sharing your wonderful review and comments!
I made this with oat milk which didn’t seem to curdle when I added the vinegar. Also I used the pan size recommended but it bubbled over in the oven. The finished texture seemed a bit like under done cake. However, we did eat it and it was tasty. I especially love the frosting! I am wondering if the oat milk just doesn’t work? I will make it again with soy to see if there’s a difference. I’d be interested in hearing if anyone else has tried making it with oat milk.
I also want to say how much I appreciate your hard work making these wonderful vegan recipes! Thank you from me and my two vegan kids!
Thank you so much! I haven’t tried this recipe with oat milk but I don’t see why it would be a problem. Are you sure you used the correct pan size with a rim? It’s quite a large pan, I would if you used a smaller sheet pan. It never comes close to bubbling over, it should be a very thin and huge cake. That also would make sense that it wouldn’t be cooked enough if you fit it in a smaller pan. Hope that helps!
It was definitely an 11×17 pan! When I poured the milk/vinegar mixture in, it foamed up too.
It is worth another try with soy milk!
Thank you!
How strange! I’m not sure what happened then. Better luck the next time!
Delicious! Turned out exactly as promised and just hit that chocolate cake craving spot on. In lockdown and this cake really brightened our weekend.
I’m so glad the cake brought brightness to your weekend! Thanks for taking your time to share your review and comments! May you be healthy and well!
I made my wedding cake (not vegan back then) in 1991 and it was amazing but not as amazing as this cake. This was a truly amazing creation, from cake to frosting – but not only that! It was so easy!! Thank you. ❤️
I’m so glad you loved the cake! You are welcome, and thank you for sharing your wonderful review and comments!
Amazing! I have fond memories of a “Texas Sheet Cake” that I had as a child at family picnics. This replicates what I remember perfectly but it’s better because it is vegan! I brought it to a summer party last night and everyone raved about it! I followed the recipe except for using Bob’s Red Mill egg replacer instead of applesauce because that is what I had. Thanks, Nora.
You are welcome! I’m glad the cake is as great as the ones from your childhood, and that everyone at the party loved it! Thank you for taking time to share your review and comments!
Thanks so much Nora! I’m not a cake person and had never baked cake before this. But the recipe called for my curiosity. I made it once and my bf and I finished within one day. It was perfect. One thing I struggle with is there frosting. At first I thought my frosting was too liquid, so I added some extra cocoa powder to thicken. But I guess it was too heavy and it didn’t stay nicely on top of the cake like normal frosting. Most of it sank in the cake instead. We didn’t mind that, it tasted great. But I will try 2nd time and will find way to improve my frosting. I appreciate any tips you have 🙂 (Note: I used granulated sugar because I don’t have powdered sugar, and used only half of the required amount in the recipe).
The frosting for ‘Texas Sheet Cake’ is different than usual frosting recipes. It’s a pourable frosting that hardens a bit on top of the warm cake. Most cake recipes call for you to completely cool the cake, make a frosting with some sort of butter or shortening, and whip it with powdered sugar and so on. A very different process. Also, granulated sugar will definitely not work for the frosting, you need to use powdered or it will be grainy and will not set correctly. My best advice with baking is to follow the recipe exactly as written; if not the results will not be the same. Hope that helps!