Vegan Chocolate Sheet Cake
Ingredients
The cake
-
2
tablespoons
apple cider vinegar
-
1
cup
almond milk
-
2
cups
brown sugar
-
2
cups
all-purpose flour
-
½ + ⅓
cup
unsweetened cocoa powder
-
1 ½
tablespoons
baking powder
-
2
teaspoons
baking soda
-
large pinch
salt
-
½
cup
melted coconut oil
-
1
tablespoon
vanilla
-
1
cup
boiling water
The frosting
-
2
cups
raw cashews
-
½
cup
unsweetened cocoa powder
-
¼
cup
icing sugar
-
¼ + 1
tablespoon
almond milk
-
1
teaspoon
vanilla
-
pinch
salt
Instructions
- Grease a 12X8 baking pan and preheat the oven to 350°F.
- Combine apple cider vinegar and almond milk in a small bowl, then set aside.
- In a large bowl, mix brown sugar, flour, cocoa powder, baking powder, baking soda, and salt until smooth.
- Add coconut oil, vanilla, and the milk mixture to the dry ingredients and mix until lumpy.
- Slowly add boiling water and whisk for another 30 seconds.
- Pour the mixture into the baking pan and bake for 20-25 minutes.
- Let the cake cool completely in the pan.
- For the frosting, blend all frosting ingredients in a high-speed blender until smooth, then chill for 10 minutes.
- Frost the cooled cake and serve with fresh berries or vanilla ice cream.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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