Who doesn’t love a good chocolate cake!
I made this chocolate sheet cake for Jaye’s birthday. Our birthdays are within a week of each other, only I’m 1 year older, hehehe.
For my birthday we didn’t have cake, we had pumpkin pie instead! Weird I know, but it’s what was around.
So when Jaye’s birthday came around I knew I had to do better, a real cake dammit!
And since I’ve already made a chocolate layer cake I thought I’d go with a sheet cake for something different.
A sheet cake is a single-layer cake made in a half sheet baking tray.
When I was first testing this recipe I thought my quarter sheet was a half sheet and made it in that instead. And it was great. It was just a thicker sheet cake basically. So if all you have is a quarter sheet and don’t feel like going out to buy a half sheet, then nevermind, you can make this with what you have.
The sizing of a half sheet is actually not all that standardized from what I was able to find out. Your half sheet might be an 11×16 inch pan or it might be a 12×17 inch pan. Either one will do fine.
But the point of a sheet cake generally is that you get to serve more people. While a layer cake can only get so many slices, a sheet cake can usually get a fair few more.
So it’s best when you’re going to be serving more people.
I topped it with a chocolate fudge frosting. It pretty much uses the same ingredients you’ll find in my regular chocolate frosting though, so why did I call it chocolate fudge?
Well….. this one is thick!
Super dooper thick and has heaps more cocoa in it, and more vegan butter too. It’s super rich, super thick and just has an ultra rich, fudgey vibe to it.
In fact this frosting was so thick I struggled a bit to spread it. In fact if you’re not a fan of how thick it turns out to be, you can add a little more soy milk (or whatever non-dairy milk you prefer) to thin it out slightly. But I thought it was a winner. You just have to be patient while frosting the cake as the thickness of the frosting makes the top of the cake want to lift up with it when you lift the frosting knife. So you have to be careful.
And then to make it sufficiently decadent for my tastes, I poured on some melted dark chocolate for a decorative swirl.
What’s awesome about this cake is that it’s really easy to make. A simple ingredient list coupled with a short baking time (15-20 mins) make it a breeze.
And since you only have to frost the top and not the sides, it’s easier than a layer cake.
I got 15 slices out of it, but my slices were pretty large as you can see, you could slice them smaller if you needed to.
I hope you’ll love this chocolate sheet cake, it’s rich, dark, velvety chocolate goodness. Sooo chocolatey it’ll impress even the most serious chocoholics out there!
If you have any questions, post them down below! And if you like this recipe, let me know in the comments!
Made it already? Let me know how it turned out. And tag us #lovingitvegan if you happen to post any pics to instagram. We’d love to see.
And then if you haven’t already, subscribe to our mailing list to get an awesome free ebook containing 10 fabulous recipes. And you’ll stay up to date with all our latest postings, which is really just a fabulous idea!
- For the Sheet Cake:
- 2 cups (250g) All Purpose Flour
- 1 cup (200g) White Sugar
- ½ cup (100g) Brown Sugar
- ¾ cup (65g) Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup (240ml) Vegan Buttermilk
- ½ cup (120ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- ½ cup (120ml) Vegetable Oil (I used olive)
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 Flax Egg
- For the Chocolate Fudge Frosting:
- 4 and ½ cups (540g) Powdered (Confectioners) Sugar
- ¾ cup (65g) Cocoa Powder
- ½ cup (112g) Vegan Butter
- 4 Tbsp (60ml) Soy Milk
- 2 tsp Vanilla
- For Decoration:
- 3.5 oz (100g) Vegan Dark Chocolate (Melted)
- Preheat the oven to 350°F (180°C).
- Sift the flour and cocoa into a mixing bowl and add the white sugar, brown sugar, baking soda and salt and mix together.
- Prepare the vegan buttermilk by squeezing half a lemon into a measuring jug and then adding soy milk up to the 1 cup line and allowing to curdle for a minute.
- Add the vegan buttermilk, soy milk, vanilla extract, oil and vinegar to the mixing bowl and whisk in with a hand whisk.
- Prepare your flax egg by mixing 1 Tbsp ground flaxseed with 3 Tbsp Hot Water and allowing to sit for a minute and become gloopy.
- Add the flax egg to your mixing bowl and mix in.
- Grease a half sheet baking pan with coconut oil or spray with non-stick spray.
- Pour your batter into the tray and spread across evenly.
- Place into the oven and bake for 15-20 minutes. Mine was ready at 17 minutes.
- When a toothpick inserted into the cake comes out clean, it's ready.
- Allow to cool completely before frosting.
- Prepare your frosting by adding all the ingredients to an electric mixing bowl. Start on low speed, gradually increasing speed until your frosting is very thick and smooth.
- This is a very thick frosting, but make sure it is still spreadable. If not, add another tablespoon of soy milk.
- When the cake is completely cool, spread on the frosting thickly.
- Top with drizzled melted dark chocolate.