This vegan chocolate sheet cake is one of THE BEST vegan desserts I’ve ever tasted. The vegan chocolate sponge is moist and delicate, and the vegan chocolate frosting is incredibly rich and decadent. Plus, it’s super easy to make, and requires no egg replacements!
This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)
Fair warning: the vegan chocolate frosting in this recipe is so delicious, you’ll want to eat it by the spoonful. It’s velvety smooth, incredibly rich and decadent (without being too sweet!), super chocolatey and just perfect.
My favourite part of making this cake is, hands down, the moment when you swirl the frosting onto the (moist, tender, delicious) chocolate sheet cake – I could just stand there and swirl the frosting for hours, watching how it catches the light in all its glossy, swirly glory.
The frosting isn’t of the light and fluffy kind – it’s more on the ganache side of things, which makes it all the more delicious in my opinion.
The vegan chocolate cake is equally spectacular. It’s incredibly moist, with a delicate crumb and an amazing flavour, thanks to the addition of both melted dark chocolate and Dutch processed cocoa powder into the batter. Together with the frosting, they make what is bound to become one of your favourite vegan desserts.
On top of that, this vegan chocolate sheet cake is also incredibly easy to make – largely thanks to the wonderful vegan coconut products from Nature’s Charm. If you’ve been round these parts before, then you’ll know I’m a huge fan of their products, which I’ve used previously in my Vegan Chocolate Babka, Vegan Chocolate Raspberry Cake and Vegan Hot Chocolate Cupcake recipes. Here, I used their Coconut Custard, Sweetened Condensed Coconut Milk and Chocolate Fudge Sauce (which is AMAZING).
Before we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
How do you make vegan chocolate cake from scratch?
The recipe for this vegan chocolate sheet cake is actually based on my Super Easy Vegan Chocolate Cake recipe, scaled down so as to be appropriate for an 8 inch square baking tin. Note that you could easily scale up the recipe to make a 9×13 inch sheet cake simply just by doubling all the ingredients in the recipe.
To make the vegan chocolate cake:
- Sift together the dry ingredients: all-purpose flour (plain, not self raising), sugar, Dutch processed cocoa powder, baking powder, baking soda and salt.
- Add in the non-dairy milk (I used almond milk, but you can use soy, rice or oat milk if you want to keep it nut free), water, and the mixture of melted dark chocolate with sunflower oil.
- Mix well until you get a smooth cake batter with no flour clumps.
- Transfer into the lined baking tin.
See how easy that is? I genuinely don’t think this recipe could be any simpler – and it works every single time, perfectly.
Do you need egg replacements to make vegan chocolate sheet cake?
Nope. You don’t need any egg replacement to make this vegan chocolate cake.
I’d actually go a step further and say that you don’t need any egg replacements in vegan baking at all. Full stop.
I know, it’s a somehow controversial opinion and some people really love their flax and chia eggs – but I simply don’t find them necessary. I don’t use any egg replacements in my vegan baking, and still manage to make the most perfect, delicious vegan cakes, cookies and brownies without any problems whatsoever.
Instead of using egg replacements, I simply adjust the amounts of all the other ingredients to account for the absence of eggs – and that’s it!
How do you make THE MOST LUXURIOUS vegan chocolate frosting?
This wonderful vegan chocolate frosting requires only four ingredients and is incredibly easy to make. Here’s how:
- To a saucepan, add the Nature’s Charm Coconut Custard,
- Nature’s Charm Sweetened Condensed Coconut Milk,
- Nature’s Charm Chocolate Fudge Sauce,
- and some dark chocolate.
- Cook over medium heat with constant stirring until the chocolate has melted and you get a glossy, smooth chocolate mixture.
The Coconut Custard deserves an extra mention here, as it’s responsible for the smooth and velvety texture of the final frosting. Look how creamy it is:
Once you have a smooth chocolate mixture, just allow it to cool to room temperature, and then chill in the fridge for a further 30 – 45 minutes with occasional stirring until it reaches a spreadable (but not runny) consistency. And that’s all there is to it.
Just look at that texture!!!
I like to finish the cake with a sprinkling of cacao nibs, which add a wonderful crunchy texture – but you could easily use chopped chocolate, chocolate shavings or sprinkles, chopped nuts or even fresh fruit instead.
There you have it friends. A simple and reliable recipe for what is probably the most delicious vegan chocolate cake I’ve ever eaten. I hope you’ll love it as much as I do.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Vegan Chocolate Sheet Cake
For vegan chocolate sheet cake:
- 75 g (2 ⅔ oz) dark chocolate (about 60% cocoa solids), chopped
- 45 mL (⅛ cup + 1 tbsp) sunflower oil (or other neutral-tasting oil)
- 200 g (1 ⅔ cups) plain all-purpose flour
- 150 g (¾ cup) caster or granulated sugar
- 15 g (2 tbsp) Dutch processed cocoa powder
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 180 mL (¾ cup) non-dairy milk, room temperature (I used almond milk, but you can use soy, rice or oat milk if you want to keep it nut free.)
- 90 mL (3/8 cup) warm water
For vegan chocolate frosting:
You will also need:
- cacao nibs, chocolate shavings or sprinkles, chopped nuts or fresh fruit for decoration
For vegan chocolate sheet cake:
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper.
- In a heat-proof bowl above a pot of simmering water, melt together the chocolate and oil. Set aside to cool slightly.
- Sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the melted chocolate mixture, non-dairy milk and water to the dry ingredients, and whisk well until you get a smooth cake batter with no flour clumps.
- Transfer the cake batter to the lined baking tin, smooth out the top, and bake at 350ºF (180ºC) for about 30 minutes or until well risen, spongy/bouncy to the touch and an inserted toothpick/skewer comes out clean.
- Allow the cake to cool in the baking tin, then remove from the baking tin and transfer to a wire cooling rack. (Alternatively, if you want to serve the sheet cake in the baking tin, you can leave the cake in the tin.)
For vegan chocolate frosting:
- In a saucepan, combine all the vegan chocolate frosting ingredients. Cook over medium heat with constant stirring until the chocolate has melted and you get a glossy, smooth chocolate mixture.
- Remove from heat and allow the mixture to cool to room temperature. Then, chill in the fridge for a further 30 – 45 minutes with occasional stirring until it reaches a spreadable (but not runny) consistency.
- Using an offset spatula or the back of a spoon, spread the chocolate frosting on top of the cooled sheet cake, creating decorative swirls.
- Decorate with cacao nibs, chocolate shavings or sprinkles, chopped nuts, fresh fruit or other decorations of choice.
- Slice into individual portions and serve.
- The vegan chocolate sheet cake keeps well in a closed container in a cool dry place for 3 - 4 days.