Vegan Chocolate Sheet Cake
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Moist and tender, this Vegan Chocolate Sheet Cake is a classic chocolate cake with vanilla frosting that’s perfect for any occasion.
If you’re looking for more vegan cake recipes, check out some of my other favorites like Vegan Lemon Chamomile Tea Cake, Vegan Strawberry Carrot Cake, or Vegan Chocolate Birthday Cake.
Table of Contents
This easy vegan sheet cake is a classic flavor that’s perfect for any occasion. Moist and tender chocolate cake is topped with vegan vanilla buttercream and natural rainbow sprinkles. Even if you are not vegan, you'll love this vegan cake as it's incredibly moist and fluffy chocolate cake.
This Vegan Chocolate Sheet Cake can be served for anytime! Make this simple sheet cake for birthdays, celebrations, or even just a fun weekend bake! You can dress it up with different toppings or sprinkles, depending on the time of year or occasion. Add fresh berries to this sheet cake during the summer or use red and pink sprinkles on this vegan sheet cake for Valentine's Day!
I bake this sheet cake in an 8×8-inch cake pan for a small sheet cake. But you can easily double the recipe and bake in a 9×13-inch baking pan if you want a larger cake.
Why You’ll Love This Recipe
Classic and Simple: I love this Vegan Chocolate Sheet Cake because it’s a classic chocolate cake that’s moist and tender with a simple vanilla frosting.
Crowd Pleaser: This nostalgic flavor will satisfy everyone! Even those that enjoy dairy, this easy vegan sheet cake
Flexible: This Vegan Chocolate Sheet Cake is an incredibly flexible recipe. You can use vegetable shortening or vegan butter, any kind of vegan milk, and you could even color the frosting if you want!
Adaptable Size: I make this cake in an 8×8-inch cake pan, but you can easily double the recipe and make this in a 9×13-inch cake pan if you need a larger cake.
Ingredients
- Vegetable Shortening: Try my favorite organic shortening or use your favorite vegan butter, like Miyoko’s.
- Cane Sugar: I used Wholesome.
- Vanilla Extract: My favorite is Simply Organic.
- Almond Milk: I use organic almond milk in this recipe. But you can use your favorite organic coconut milk or oat milk too!
- Applesauce: I use organic applesauce as an egg replacer in this recipe.
- Canola Oil: I use organic canola oil, though I’ve tested this with olive oil too. But the canola oil has the most neutral flavor so the chocolate shines through the most. Using olive oil will result in a more earthy flavor.
- Pasty Flour: I use organic pastry flour, but you can also use cake flour too!
- Cocoa Powder: In this recipe I use organic Dutch cocoa powder.
- Cornstarch: I use organic cornstarch as a binder because there are no eggs in this recipe.
- Baking Powder and Salt: Baking powder and fine sea salt are necessary.
- Powdered Sugar: I used Wholesome in this recipe.
- Rainbow Sprinkles: I use India Tree Vegan Nature’s Colors Carnival Mix Rainbow Sprinkles that are made with plant based dyes. These are optional but are a fun addition!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cake Pan: I use an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
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Step by Step Instructions
Step 1
Preheat the oven to 350. Line an 8×8-inch baking pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, cane sugar, and vanilla extract. Cream together on low until smooth and there’s no chunks of shortening
Add the applesauce, almond milk, and canola oil. Mix on low until combined.
Add the pastry flour, cocoa powder, cornstarch, baking powder, and sea salt. Mold on low until combined into a smooth batter.
Step 3
Transfer to the prepared baking pan and spread evenly. Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and vanilla extract. Mix on low until combined, add the water as needed. Then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
Step 5
Remove the cake from the pan and spread the frosting evenly. Sprinkle the rainbow sprinkles on top.
Easy Substitutions
- I use vegetable shortening here, but you can use your favorite vegan butter too.
- Feel free to use any kind of vegan milk. I used almond milk here for a neutral flavor that pairs well with the chocolate. But coconut, pistachio, or oat milk will also work!
- I’ve tested this with olive oil in place of canola oil if you’d you prefer, but it has a more earthy flavor. For the most true chocolate flavor, use canola oil.
- You can use cake flour in place of pastry flour, they’re interchangeable!
- Sprinkles are optional, feel free to leave them off if you prefer.
- If you only have a 9×9-inch pan that is also fine, the cake will just be a little bit shorter.
- You can double this recipe and bake in a 9×13-inch pan if you need a larger cake.
Additional Topping Ideas
- Chocolate Chips
- Strawberries
- Raspberries
- Vegan Chocolate Ganache Sauce
- Nuts
FAQ’s
Yes, feel free to swap it out if you prefer!
Yes, just double the recipe and bake in a 9×13-inch baking pan. You may need a few more minutes of bake time, so be sure to check the cake is done.
Store in an airtight container for up to 3 days.
Craving More?
Vegan Chocolate Sheet Cake
Ingredients
Batter
- 113 grams vegetable shortening
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 113 grams applesauce
- ½ cup almond milk
- ¼ cup canola oil
- 212 grams pastry flour
- 57 grams Dutch cocoa powder (sifted)
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
Frosting
- 170 grams vegetable shortening
- 212 grams powdered sugar (sifted)
- 2 to 3 tablespoons water
- Vegan natural rainbow sprinkles
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, cane sugar, and vanilla extract. Cream together on low until smooth and there’s no chunks of shortening
- Add the applesauce, almond milk, and canola oil. Mix on low until combined.
- Add the pastry flour, cocoa powder, cornstarch, baking powder, and sea salt. Mold on low until combined into a smooth batter.
- Transfer to the prepared baking pan and spread evenly. Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and vanilla extract. Mix on low until combined, add the water as needed. Then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Remove the cake from the pan and spread the frosting evenly. Sprinkle the rainbow sprinkles on top.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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I love making this simple chocolate and vanilla cake, it’s quick, easy, and it’s always a hit with friends.