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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86 Comments on “Vegan Chocolate Sheet Cake”
Wanted to come back and leave my review. Thanks for the quick reply to my earlier question. I made this with no alterations, using unsweetened almond milk. My pan was a bit bigger (12×17, I think it’s called a Jelly Roll pan) but that didn’t cause any issues. As usual, Nora, this turned out AMAZING. I was worried about the amount of frosting…it didn’t seem like enough but, after trying it, it’s so rich, it’s the perfect amount. Thank you for sharing your genius with us.
I’m so glad the cake turned out amazing for you! Thank you for using my recipes, and for taking your time to share your review! Happy cooking!
Can’t wait to try this because your recipes are always amazing. Can you tell me if you have a preference for soy milk in this recipe and, if so, why? I’ve noticed that some cake recipes list soy, some almond, even though you note that any plant milk can be used. Just wondering if I should buy soy milk for this, as I usually use almond for baking.
You can really use either soy or almond, I can’t tell a difference between the two and use them interchangeably in all my baking recipes. I generally do keep unsweetened soy on hand though, so I tend to use it the most I guess. Hope you love the sheet cake!
Thanks for replying so fast, Nora. I wanted to come back and let you know that I made this cake with no alterations, using unsweetened almond milk, and it is FANTASTIC. At first I thought “wow, that doesn’t seem like enough frosting” but then I tried a slice when it cooled and the frosting is so rich, it is exactly enough. My pan is a bit bigger than yours (12×17, I think it’s called a Jelly Roll pan) and it came out perfect. Your recipes never disappoint. Thanks for sharing your genius with us!
YES you’ve veganized my favorite cake recipe! AND IT’S AWESOME! 🙂
I did have to bake it longer (+10mins) but I used a slightly smaller pan so that’s to be expected.
Thank you!
Hi Emily. How fun! I’m so glad you like my cake recipe! Thank you!
This was hands down the best cake I’ve ever made. Super simple but was outstanding.
This is the best cake I have ever had. My boyfriend is allergic to apples so I used Bob Red Mill Egg Replacer and oh my god… so perfect!! thank you !
You’re welcome!
The tastiest and easiest vegan chocolate cake recipe yet! I would LOVE a vanilla sheet recipe, Nora! Do you have one??
Thanks so much! I don’t have a vanilla sheet cake…yet!
Love this cake! It really is so moist! I’ve made it twice now and it turned out perfect both times. I used a metal 9X13” pan and it only needed the 25 minutes for cook time, so I didn’t need to cook it for longer like you’ve recommended. I turn off the oven after 25 min and let it sit in there an extra couple mins and it’s perfect! Thanks for this great recipe!! ?
You’re welcome!
Amazing!! I made this for my moms 70th birthday and it was a hit! Everyone loved it! Even our non Vegan friends!!!! Yummy!!! ???
I’m obsessed with this cake and have already made it too many times for no special occasion. It is SO GOOD!! It’s so moist and soft. And also incredibly quick and easy to make with simple ingredients. Possibly my favorite cake ever.
That’s so great!
The cake is delicious! I just wondered how I could make it not so “wet” moist? I made it and it is extremely “wet” so you have to put in on something not just a napkin to eat. Not sure if it was the applesauce or the boiling hot water that made it that way. Any suggestions?
I’m glad you enjoyed it! I always serve cake on little plates with a fork, not a napkin, so I haven’t noticed this problem. But if you want it to be less moist, drier and sturdier for holding, just leave out the boiling water. It won’t be as moist and delicious though. Thanks!
I love your recipes. Would this recipe hold decoration if baked in smaller pan and then cut layers?
Thank you! It probably would, but I have only made this recipe as a sheet cake. It will be rather fragile so just handle the layers carefully.
My family’s chocolate sheet cake uses hot coffee instead of water. I think I’ll try that!
Sounds great!
I tried this recipe out last weekend and it came out wonderfully! I loved how subtle and rich the frosting was with the brown sugar. I definitely want to try it out with nuts next time. I wanted to post a picture of the cake that I made on reddit and was wondering if I could link your recipe to my post.
Yes, feel free to link to the recipe with your photo if you make it again. I’m so glad you liked the sheet cake, thank you!
How do I store leftovers fridge?
You can store it in the refrigerator but it lasts lightly covered at room temperature for 2-3 days.
This is the best tasting chocolate cake! I made Peanut Butter Frosting instead. Going to make this again today for my Birthday!
Sounds delicious with peanut butter!! Thanks for the comment!
Hi Nora! Is there anything I could substitute for the applesauce? I don’t have that available right now .. thank you, love your website and recipes so much! 🙂
You could try more oil at the same measurement, or two flax eggs.
Hi! Can this recipe be cut in half and baked in a quarter sheet pan instead (it’s a 9×13 sheet pan)? There’s only two of us and I’ve been baking a ton. Haha! My boyfriend has never had Texas sheet cake- it must be done!
Yes, that works! It will be taller and need to cook longer, more like 35-40 minutes. Enjoy!
Anything could use instead of the oil ? Don’t currently have either types of oil .
Melted vegan butter, any oil you have would likely work, or perhaps even applesauce or vegan yogurt if you have it. But some sort of oil would be best.