Vegan Texas Sheet Cake

Indulge in the rich, chocolaty decadence of a classic dessert made plant-based with this Vegan Texas Sheet Cake. Perfectly moist and light, thanks to a homemade vegan buttermilk and a touch of boiling water, this cake delivers bold chocolate flavor in every bite. Topped with a silky, cocoa-infused glaze and optional crunchy pecans, it’s the ultimate combination of sweetness and texture. Ready in just 35 minutes from start to finish, this 9x13-inch sheet cake is ideal for feeding a crowd at potlucks, celebrations, or any gathering. Dairy-free, egg-free, and irresistibly delicious, this easy vegan dessert will leave everyone asking for seconds!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 2 cups cane sugar
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup vegetable oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 0.5 cup vegan butter
• 0.25 cup unsweetened cocoa powder (for glaze)
• 0.25 cup unsweetened almond milk (for glaze)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for glaze)
• 0.5 cup chopped pecans (optional, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or sheet pan with oil or line it with parchment paper.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to create vegan buttermilk.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, cane sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 4

Add the vegan buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.

Step 5

Carefully stir in the boiling water. The batter will be thin, but this is normal. Mix until smooth.

Step 6

Pour the batter into the prepared baking pan and spread it evenly.

Step 7

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Step 8

While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, melt the vegan butter.

Step 9

Whisk in the cocoa powder and almond milk, then remove from heat.

Step 10

Gradually sift and whisk in the powdered sugar, beating until smooth and creamy. Stir in the vanilla extract.

Step 11

Pour the glaze evenly over the warm cake, spreading with a spatula if needed.

Step 12

Sprinkle the chopped pecans over the top, if using.

Step 13

Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1995.0g)

Amount per serving	% Daily Value*
Calories	6369.6

Total Fat 276.8g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3841.3mg	0%
Total Carbohydrate 1019.7g	0%
Dietary Fiber 77.9g	0%
Total Sugars 715.7g
Protein 67.8g	0%

Vitamin D 125.0IU	0%
Calcium 858.8mg	0%
Iron 37.9mg	0%
Potassium 3446.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 4.0%

Carbs: 59.6%