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Vegan Chocolate Sheet Cake
Lisa

Vegan Chocolate Sheet Cake

A moist chocolate cake that will satisfy your sweet tooth and your chocolate cravings.
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Prep Time 30 minutes
Cook Time 41 minutes
Total Time 1 hour 11 minutes
Course: Dessert, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Cups All Purpose White Flour
  • 1 1/2 Cups Pure Cane Sugar
  • 4 Tbsp Olive Oil
  • 4 Tbsp Vegan Margarine
  • 1 Cup Water
  • 2 Tbsp Cocoa Powder
  • 2 Egg Substitute Equal to 2 Eggs, I used a powdered egg substitute.
  • 1 tsp Ground Cinnamon
  • 1/2 Cup Plant Based Milk I used a unsweetened vanilla almond milk.
  • 1/2 Tbsp Lemon Juice
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
Ingredients for the Frosting
  • 1/4 Cup Vegan Margarine
  • 2 Tbsp Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 3 Tbsp Plant Based Milk I used a unsweetened vanilla almond milk.
  • 1/2 tsp Lemon Juice
  • 2 to 3 Cups Powdered Sugar

Equipment

  • 1 Free-standing mixer

Method
 

  1. Prepare a jelly roll pan (about 15.5 x 10.5 inches) with parchment paper.
  2. Preheat oven to 400° F.
  3. In a small bowl, mix together the egg substitute and set aside.
  4. Combine the flour and sugar in a medium mixing bowl and set aside.
  5. Mix together, in a measuring cup, the milk and lemon juice, set aside to curdle (this is the vegan buttermilk).
  6. In a small sauce pan, on a medium heat, blend together, water, oil, margarine, and cocoa powder, bring to a boil and then remove from heat.
  7. Pour the boiled mixture over the flour and sugar, then add the vegan buttermilk, baking soda, egg substitute, cinnamon, and vanilla and blend until smooth.
  8. Once the batter is smooth, pour it into the jelly roll pan and slide into the oven.
  9. Bake for 20 minutes.
  10. While the cake is baking, start the frosting about 5 minutes before the cake is done.
  11. You'll want the frosting to be ready when the cake comes out of the oven.
  12. As the frosting needs to be poured onto the cake while it's still hot. The timing is important here!
How to make the frosting
  1. Mix together, in a measuring cup, the milk and lemon juice, set aside to curdle (this is the vegan buttermilk).
  2. In a small sauce pan, add the vegan margarine, cocoa, and the vegan buttermilk, bring to boil.
  3. In a small mixing bowl, pour the boiling mixture into the mixing bowl and slowly add the powdered sugar while blending.
  4. Lastly, add in the vanilla extract, blend until smooth.
  5. Once the cake is done baking, pour the frosting over the cake.
  6. Make sure to do this right after you take it out of the oven.
  7. This is a must, this is so that the frosting spreads evenly and easily.
  8. Leave the cake to cool completely before slicing into and serving.