Vegan Chocolate Sheet Cake
Ingredients
The cake
-
1 ½
tablespoons
apple cider vinegar
-
1
cup
soy milk
-
2
cups
brown sugar
-
3
cups
all-purpose flour
-
1
cup
unsweetened cocoa powder
-
2
teaspoons
baking powder
-
2
teaspoons
baking soda
-
1
teaspoon
sea salt
-
¾
cup
oil
-
1
teaspoon
vanilla extract
-
1
cup
warm milk
-
1
teaspoon
instant coffee
The frosting
-
1
cup
unsweetened cocoa powder
-
½
cup
unsalted vegan butter
-
1
teaspoon
vanilla extract
-
pinch
sea salt
-
2 ½-3
cups
powdered sugar
-
⅓
cup
vegan milk
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9x13 sheet pan.
- Mix the apple cider vinegar and soy milk to create vegan buttermilk.
- In a large bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the oil, buttermilk, and vanilla extract to the dry ingredients.
- Heat the remaining milk and dissolve the instant coffee in it, then add to the mixture.
- Beat the mixture on medium speed for about 1 minute until combined.
- Pour the batter into the prepared pan and tap to remove air bubbles.
- Bake for 25 to 30 minutes, then allow to cool completely.
- For the frosting, mix cocoa powder, vegan butter, powdered sugar, vanilla extract, sea salt, and half the vegan milk until smooth.
- Add more powdered sugar until the desired thickness is reached, adjusting with additional milk if necessary.
- Frost the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
24 servings
Calories
289
Total fat
12g
Total carbohydrates
47g
Total protein
3g
Sodium
315mg
Cholesterol
0mg
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