Vegan Texas Sheet Cake
Indulge in the rich, chocolatey decadence of this Vegan Texas Sheet Cake, a plant-based twist on a beloved Southern classic. Perfectly moist with a velvety texture, this dessert features a simple yet flavorful cocoa-infused batter made with vegan buttermilk and wholesome ingredients like almond milk and apple cider vinegar. Topped with a luscious chocolate glaze and optional crunchy pecans, this crowd-pleasing cake is ideal for gatherings or as a special treat to satisfy your sweet tooth. Quick and easy to prepare, with just 15 minutes of prep time and 20 minutes in the oven, it’s sure to become your go-to vegan chocolate cake recipe. Whether you’re a long-time vegan or looking for a dairy-free alternative, this recipe delivers taste, texture, and Southern charm in every bite.
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Recipe Information
Ingredients
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 cups cane sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup vegan butter
- 0.25 cup unsweetened cocoa powder (for glaze)
- 0.25 cup unsweetened almond milk (for glaze)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 0.5 cup chopped pecans (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or sheet pan with oil or line it with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to create vegan buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, cane sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Add the vegan buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal. Mix until smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, melt the vegan butter.
Whisk in the cocoa powder and almond milk, then remove from heat.
Gradually sift and whisk in the powdered sugar, beating until smooth and creamy. Stir in the vanilla extract.
Pour the glaze evenly over the warm cake, spreading with a spatula if needed.
Sprinkle the chopped pecans over the top, if using.
Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 1019.7 g | 371% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 715.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 859 mg | 66% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
