What is a sheet cake?

A sheet cake is a single layer rectangular cake that is about 2 inches high. They are typically frosted and are great to feed a crowd.

What size pan do you use for a sheet cake?

This cake is made in a 9x13 inch rectangular baking pan but I've seen other recipes use jelly roll pans or 11x17 rimmed baking sheets. This recipe has not been tested in those pans.

How many people does this cake serve?

I usually cut this cake into 24 pieces, but you can cut it into larger or smaller pieces.

How do you make half a sheet cake?

For this recipe, you can half the ingredients and bake it in an 8-inch square cake pan at 350F for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

If it’s unfrosted, this cake can be stored in an airtight container at room temperature. If it’s frosted with the peanut butter frosting included in this recipe, the cake should be stored in the fridge.

How long will it last?

The cake will last for 3-4 days in the fridge.

I don’t recommend freezing this cake with the frosting, but you can freeze the unfrosted cake. Once it’s cooled completely, wrap it tightly in plastic wrap and freeze for up to 3 months. Let the cake defrost in the refrigerator overnight before unwrapping and frosting.

Easy Chocolate Sheet Cake (Vegan)

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!

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

Pre-heat oven to 350F. Grease a 9×13 inch cake pan and line the bottom and sides with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. (Sift if your cocoa is lumpy).
Add in the water, oil, vinegar and vanilla and whisk until the dry ingredients are well combined.
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.
Bake for 25-27 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
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).
To make the frosting, scoop out the solidified coconut milk into a deep mixing bowl (discard or reserve the coconut water for another recipe).
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.
Spread the frosting onto the cooled cake and decorate with sprinkles or crushed peanuts.
Serve immediately or store in an airtight container in the refrigerator for 3-4 days.

Notes

The coconut milk needs to be refrigerated overnight or preferably for 24 hours to allow the coconut milk solids to separate and solidify.
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.
If you don’t have apple cider vinegar, you can use white vinegar.
Both natural cocoa and dutch-processed work in this recipe.
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.