This Vegan Chocolate Sheet Cake is everything a chocolate lover could ask for: super moist, fluffy, and rich. It’s an easy, one-bowl recipe that’s perfect for birthdays or any special occasion, with a fudgy texture that makes it truly irresistible!
Say goodbye to those sad store-bought cakes or box mixes that never quite deliver on flavor. This vegan chocolate sheet cake is everything they wish they could be—sinfully delicious, rich, and fudgy, so tasty that no one will even know it's vegan. It's the perfect cake to make for a crowd, and it can even be prepared entirely in advance and frozen for ultimate convenience.
I've included a recipe for a thick layer of fluffy vegan chocolate buttercream, perfect for all the frosting fans out there. You can keep it classic or have fun decorating with sprinkles, chocolate shavings, vegan candies, or even a sprinkle of chopped nuts if you’re feeling fancy. Trust me, once you try this vegan chocolate sheet cake, you'll never look back!
INGREDIENTS:
This vegan chocolate cake recipe is made with easy ingredients you probably already have in your pantry.
- Cocoa powder (Dutch-process): Gives the cake a deeper color and a more intense chocolate flavor.
- How to tell if your cocoa is Dutch-process? Check the packaging; it should say "Dutch-process" or "alkalized."
- What if your cocoa isn't Dutch-process? Regular cocoa will still work, but the flavor and color might be slightly less intense.
- All-purpose flour, white sugar, salt, and vanilla extract: These pantry staples provide the cake's structure, sweetness, and base flavor. The vanilla extract adds a hint of aromatic warmth to enhance the chocolatey goodness.
- Baking powder and baking soda: These leavening agents work together to help the cake rise, creating a light and fluffy texture.
- Plant-based milk: Any variety of non-dairy milk works, such as almond milk, soy milk, or oat milk. For a boost in chocolate flavor, substitute with 2 ¼ cups plant-based milk and ½ cup hot brewed coffee. You won’t taste the coffee itself, but it will enhance the richness of the chocolate.
- Light oil: Choose a neutral oil like canola or vegetable oil to keep the cake super moist without making it heavy or oily.
- Vegan sour cream or unsweetened vegan yogurt: Adds moisture and richness to the cake's texture, keeping it soft and tender.
- Apple cider vinegar or lemon juice: This works as an egg substitute in this recipe and helps the cake rise by reacting with the baking soda, making it extra fluffy and light. You won't taste the vinegar or lemon juice flavor, I promise.
- Vegan butter (for the frosting): I recommend using a brand like Earth Balance, but any vegan butter that holds its shape well will do.
- Powdered sugar (for the frosting): Powdered sugar is also sometimes called confectioners’ sugar or icing sugar, and they all work equally well in this recipe.
HOW TO MAKE VEGAN CHOCOLATE SHEET CAKE:
Preheat your oven to 350°F (180°C). Grease a 9x13-inch high-sided sheet pan generously or line it with parchment paper for easy removal.
Make the cake batter: In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda until well combined.
Add the plant-based milk (or plant-based milk and coffee), oil, vegan sour cream or yogurt, vinegar or lemon juice, and vanilla extract to the dry ingredients. Mix with a spatula or the paddle attachment of your mixer until just combined. Avoid overmixing to ensure a tender cake—it's okay if the batter isn't perfectly smooth.
Bake the cake: Pour the batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. Check a few areas of the cake to ensure even baking.
The cake will rise and may crack, which is normal. As it cools, it will flatten a bit. Allow the cake to cool completely in the pan before frosting.
Make the vegan chocolate frosting: In a large bowl or the bowl of a stand mixer, add the vegan butter, powdered sugar, cocoa powder, vanilla extract, salt, and 4 tablespoons of plant-based milk. Beat on medium speed until the frosting is light and fluffy. Add more plant-based milk, one tablespoon at a time, until the frosting reaches a fluffy and spreadable consistency.
Frost the cake: Once the cake has cooled completely, dollop the frosting over the top of the cake. Use a spatula to spread the frosting evenly. Decorate as desired with your choice of vegan sprinkles, chocolate chips, vegan candies, chopped nuts, chocolate shavings, or birthday candles.
Storage: This cake can be covered with plastic wrap or foil at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake (frosted or unfrosted) for up to 3 months. When ready to serve, remove from the freezer, and thaw the frozen cake in the fridge or at room temperature.
This vegan chocolate sheet cake is…
- super moist and fudgy
- easy to make
- perfect for birthday parties or feeding a crowd
More vegan cake recipes:
- Confetti Cake
- No-Bake Berry Cake
- Vanilla Cake
- Pumpkin Spice Cake
- Red Velvet Cake
- Chocolate Layer Cake
- Champagne Cupcakes
- Chocolate Pudding Cake
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Chocolate Sheet Cake
Servings: 9x13-inch cake (serves 12 to 24, depending on how large you slice the pieces)
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Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 cups white sugar
- ¾ cup cocoa powder, dutch-process
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 ¾ cups cups plant-based milk, or 2 ¼ cups plant-based milk + ½ cup hot brewed coffee
- ⅔ cups light oil, (such as canola or vegetable)
- ½ cup vegan sour cream , or unsweetened vegan yogurt
- 2 tablespoons apple cider vinegar, or lemon juice
- 1 tablespoon vanilla extract
For the chocolate frosting:
- 1 cup vegan butter, (I used Earth Balance)
- 4 cups powdered sugar, sifted
- ½ cup cocoa powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 - 8 tablespoons plant-based milk
- Optional for decoration: vegan sprinkles, vegan chocolate chips, vegan candies, chopped nuts, chocolate shavings, or birthday candles,
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch high-sided sheet pan generously or line it with parchment paper for easy removal.
- Make the cake batter: In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda until well combined.
- Add the plant-based milk (or plant-based milk and coffee), oil, vegan sour cream or yogurt, vinegar or lemon juice, and vanilla extract to the dry ingredients. Mix with a spatula or the paddle attachment of your mixer until just combined. Avoid overmixing to ensure a tender cake—it's okay if the batter isn't perfectly smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. Check a few areas of the cake to ensure even baking.
- The cake will rise and may crack, which is normal. As it cools, it will flatten a bit. Allow the cake to cool completely in the pan before frosting.
- Make the frosting: In a large bowl or the bowl of a stand mixer, add the vegan butter, powdered sugar, cocoa powder, vanilla extract, salt, and 4 tablespoons of plant-based milk. Beat on medium speed until the frosting is light and fluffy. Add more plant-based milk, one tablespoon at a time, until the frosting reaches a fluffy and spreadable consistency.
- Frost the cake: Once the cake has cooled completely, dollop the frosting over the top of the cake. Use a spatula to spread the frosting evenly. Decorate as desired with your choice of vegan sprinkles, chocolate chips, vegan candies, chopped nuts, chocolate shavings, or birthday candles.
- Storage: This cake can be covered with plastic wrap or foil at room temperature for up to 3 days or in the fridge for up to a week You can also freeze the cake (frosted or unfrosted) for up to 3 months. When ready to serve, thaw the frozen cake in the fridge or at room temperature.
Dalia Shani says
THANK YOU !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Enjoy!
Noelle says
I love your recipes but I do not use oil. It would be great if you could provide a substitute for the oil in your recipes. What do you recommend?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Noelle, I have some oil-free tips in the oil-free section of this guide. I hope that helps!
Noelle says
Perfect, thank you so much. I will definitely try the applesauce first.
Jessica Proud says
Has anyone tried to make this gluten-free?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jessica, I recommend checking out the gluten-free section of this guide. I hope that helps!
Joanne Montana says
The chocolate sheet cake is my go-to for both cakes and cupcakes. It's my go-to for an easy and delicious cake for all occasions...or no occasions. I'd never go to a mix again and although this is decadent, the ingredients make me feel so much better about sweets. 5 starts.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it!