Vegan Chocolate Sheet Cake
A rich, deeply chocolatey vegan sheet cake made in one bowl with a warm, fudgy cocoa frosting poured over the top while still hot. Incredibly moist thanks to boiling water and applesauce, this cake feeds 20 and stays perfect for days. No eggs, no dairy, no compromises.
- Total Time1 hour 10 minutes
- Yield20 slices 1x
Ingredients
Units
Scale
Cake
- 1 cup soy milk (or other non-dairy milk)
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Frosting
- 1/2 cup vegan butter
- 1/4 cup cocoa powder
- 1/3 cup soy milk (or other non-dairy milk)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
Optional
- 1 cup chopped walnuts or pecans
Instructions
Cake
- Preheat and Prep: Preheat oven to 350°F. Grease an 11×17-inch sheet pan.
- Make Vegan Buttermilk: Measure 1 cup soy milk and add 1 tablespoon apple cider vinegar. Stir slightly and set aside for 5-10 minutes to curdle.
- Whisk Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet and Dry: Pour the curdled milk mixture, oil, applesauce, and vanilla into the dry ingredients. Mix with a hand mixer on medium speed until well combined and smooth.
- Add Boiling Water: Carefully pour in 1 cup of boiling water and mix on low speed until combined. The batter will be very thin and runny — this is correct.
- Bake: Pour batter into the prepared sheet pan. Bake at 350°F for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Frosting
- Make the Frosting: In a medium saucepan, combine vegan butter, cocoa powder, soy milk, and vanilla. Warm over medium heat, stirring constantly, until butter melts and mixture barely simmers. Remove from heat immediately and whisk in powdered sugar gradually until smooth and glossy.
- Frost and Cool: Pour the warm frosting over the warm cake and spread evenly. Sprinkle with nuts if using. Let cool at least 30 minutes before slicing.
Notes
The batter will look very thin after adding boiling water — this is correct and creates the cake’s signature moist texture. Do not add extra flour. Pour frosting over the cake while both are still warm for the best fused, glossy layer. Any non-dairy milk works in place of soy milk. Applesauce replaces eggs and adds moisture. Store in an airtight container at room temperature for up to 4 days — the cake improves on day two.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 36
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 47
- Fiber: 1
- Protein: 2
