Easy Chocolate Sheet Cake (Vegan)

Easy Chocolate Sheet Cake is a simple vegan chocolate cake recipe that’s made without eggs, butter or milk. You need just a few basic pantry ingredients to make this rich and delicious chocolate dessert!

This chocolate cake recipe is a twist on a depression cake, which is a cake dating back to the Great Depression, when baking ingredients like milk, butter and eggs were in short supply. I also make a version of this cake in the air fryer!

When I need a quick and easy dessert, this cake never fails to please. I’ve topped this one with a simple dairy-free peanut butter frosting, but you can also use your favourite frosting recipe. (This chocolate avocado frosting would also be delicious!)

Why you’ll love this dark chocolate sheet cake

• The cake is soft and moist with a rich cocoa flavour.
• It’s super simple to make. For the cake itself, you need just one bowl and a whisk.
• You don’t need any perishables such as butter, eggs or milk.
• Most of the ingredients are pantry staples.
• The recipe is customizable to the ingredients you have on hand (see substitutions section).

Details on a few ingredients

Apple Cider Vinegar (ACV): This cake doesn’t contain any eggs to help it rise, so the vinegar is needed to react with the baking soda to help create leavening. To be honest, I’ve made eggless cakes with baking soda that didn’t include vinegar, and they’ve risen just fine. But I’ve never made this particular cake without vinegar, and I’m not willing to mess with a good thing! If you don’t have ACV, white vinegar works too.

Cocoa: You can use either natural cocoa or dutch-processed in this recipe. The difference is that natural cocoa is naturally acidic, whereas dutch-processed has the acid neutralized. Normally, I would caution against using them interchangeably in a recipe as natural cocoa is often used in combination with baking soda to create leavening. This recipe, however, has additional acidity from the vinegar, so either type of cocoa work.

How to make a chocolate sheet cake from scratch

• In a large bowl, whisk together your dry ingredients. You may need to sift if the cocoa is lumpy. Add in the water, oil, vinegar and vanilla and whisk until the dry ingredients are well incorporated.
• Pour batter into a 9×13 inch cake pan that has been greased and lined with parchment paper.
• Bake for 25-27 minutes on 350F. Let the cake cool.
• For the frosting, add your solidified coconut milk, peanut butter and maple syrup to a deep mixing bowl and beat on high with an electric mixer until whipped and creamy. Spread over top of the cake. Top with some sprinkles or crushed peanuts.

Frequently asked questions

Recipe tips and substitutions

• The batter for this cake is thick. Make sure you spread it out evenly in the pan and gently tap the bottom of the pan on the counter to level out the batter and get the air bubbles out.
• If you don’t have coconut sugar, you can make this cake with granulated sugar.
• This cake can be made using all-purpose white flour in place of whole wheat. Just add another 3-5 minutes to the baking time.
• As mentioned above, if you don’t have apple cider vinegar, you can use white vinegar.
• Both natural cocoa and dutch-processed cocoa work in this recipe.
• You can use any kind of nut butter you like in the frosting. I go for peanut butter as I like how the flavour pairs with the chocolate cake. But almond butter or cashew butter would work too.
• Be careful not to over mix the coconut whipped cream frosting as it may start to separate.

More vegan cake recipes

• Chai Spice Cake with orange cardamon coconut whipped cream.
• Apple Spice Cake with vegan buttercream frosting.
• Orange Spice Cake with orange cream cheese frosting.
• Mini Chocolate Bundt Cakes are small batch and sweetened with just maple syrup and chocolate chips.
• Banana Snack Cake with a fudgy chocolate almond butter topping.
• Sweet Potato Cake with chocolate coconut whipped cream.

If you make this easy chocolate sheet cake recipe, I’d love to hear what you think in the comments below!

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Easy Chocolate Sheet Cake (Vegan)

★★★★★ 5 from 8 reviews

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 24 pieces
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

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Description

Easy Chocolate Sheet Cake is a simple vegan chocolate cake recipe that’s made without eggs, butter or milk. You need just a few basic pantry ingredients to make this rich and delicious chocolate dessert!

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Ingredients

For the cake:

• 3 cups whole wheat flour
• 1 1/2 cups coconut sugar
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 cups water, room temperature
• 3/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

For the coconut whip:

• 2 cans (400 ml) full fat coconut milk, refrigerated (see note)
• 3 tablespoons natural smooth peanut butter
• 2 teaspoons maple syrup

Optional toppings:

• Sprinkles
• Crushed peanuts

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Instructions

1. Pre-heat oven to 350F. Grease a 9×13 inch cake pan and line the bottom and sides with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. (Sift if your cocoa is lumpy).
3. Add in the water, oil, vinegar and vanilla and whisk until the dry ingredients are well combined.
4. Pour the batter into the prepared pan and gently tap the bottom of the pan off a hard surface to release any bubbles in the batter.
5. Bake for 25-27 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
6. Remove from oven and let cake cool slightly. Use the edges of the parchment paper to carefully lift the cake out of the pan and onto a wire rack to cool completely. (You can also let the cake cool completely in the pan and frost it in the pan).
7. To make the frosting, scoop out the solidified coconut milk into a deep mixing bowl (discard or reserve the coconut water for another recipe).
8. Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the peanut butter and maple syrup. Mix on high for a few minutes until the frosting is light and fluffy. Be careful not to over mix as the coconut cream may start to separate.
9. Spread the frosting onto the cooled cake and decorate with sprinkles or crushed peanuts.
10. Serve immediately or store in an airtight container in the refrigerator for 3-4 days.

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Notes

1. The coconut milk needs to be refrigerated overnight or preferably for 24 hours to allow the coconut milk solids to separate and solidify.
2. This cake can be made using all-purpose white flour in place of whole wheat. Just add another 3-5 minutes to the baking time.
3. If you don’t have apple cider vinegar, you can use white vinegar.
4. Both natural cocoa and dutch-processed work in this recipe.
5. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: simple vegan chocolate cake, vegan chocolate sheet cake