This is the best vegan sheet cake recipe because it’s everything you want in a tender chocolate cake. It makes a rich, dense chocolate cake topped with pecan-infused chocolate frosting. It’s a perfect dessert any time of year!
Texas sheet cake is a perfect summer dessert along with this Vegan Potato Salad.
Vegan Texas Sheet Cake
When I go to a picnic or any outside food gathering, I like to bring the best food! For example, this tasty Vegan Broccoli Salad is always a crowd favorite.
And, of course, any time I bring this vegan Texas sheet cake, there’s always lots of oohs and ahhs. That’s my favorite response to anything I make!
The difference between a regular sheet cake and a Texas sheet cake is that the frosting is poured over the cake while it’s still hot from the oven. This creates an ultra moist cake!
Why This Recipe is a Winner
- MOIST — The chocolate frosting is poured over the cake while it’s still hot, filling every pore of the cake with deliciously sweet moisture.
- TEXTURE — Chopped Pecans add crunch and amazing flavor to the frosting.
- CROWD FAVORITE — Everyone loves this rich, delicious cake!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan butter — or substitute coconut oil
- Cocoa powder — I prefer using natural cocoa powder for this recipe.
- Flour — You can use all-purpose flour, whole wheat pastry flour (different than whole wheat flour), or gluten-free baking flour
- Sugar — I typically use granulated sugar, but you can substitute coconut sugar
- Tofu — A typical Texas sheet cake uses sour cream, but for this recipe, we’re using tofu combined with apple cider vinegar. Just about any tofu will do here (because we will be whipping it), but I recommend silken tofu. You can substitute vegan sour cream.
- Vanilla extract
How to Make Vegan Sheet Cake
It’s relatively easy to make this vegan Texas cake. Here are detailed step-by-step instructions.
Step One: Make the Chocolate Sauce
The first step with this batter is to make the chocolate sauce.
- In a saucepan, melt the butter over medium heat.
- Add the cocoa and stir until well combined.
- In a separate, small saucepan, heat the water until it’s good and hot.
- Add the hot water, stir, and bring that mixture to a boil for 20 to 30 seconds.
- Remove from heat.
Step Two: Combine Dry Ingredients
In a mixing bowl, combine the flour, sugar, salt, and baking soda.
Step Three: Combine Wet Ingredients
In a separate, smaller bowl combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
Step Four: Make the Batter
Now comes the fun part. Pour the chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well-combined.
Step Five: Pour into Pan and Bake
Pour the sheet cake batter into a prepared cake pan. Bake for 20 to 25 minutes.
Texas Sheet Cake Frosting
Most cakes require waiting until it cools completely before frosting it, but not with homemade Texas Sheet Cake recipes. You will pour the Texas sheet cake icing while the cake is still warm, allowing the frosting to seep into the cake, making it even more moist and delicious!
So, let’s get to that recipe for Texas sheet cake frosting!
Vegan Texas sheet cake creates a very dense, moist cake with a creamy chocolate frosting infused with pecans.
- Melt the butter in a saucepan over medium heat. Once the butter melts, add the cocoa powder
- Remove from heat and stir in the soy milk and vanilla.
- Stir in the powdered sugar, 1 cup at a time. Then add the chopped pecans, and stir together.
- Pour the frosting over the still-warm cake, allowing the heat to help spread it evenly across the cake.
Once the cake cools slightly, you’ll be ready to slice and serve.
The shiny top comes from applying the frosting while the cake is still hot.
You can serve individual slices with any of the following:
- Coconut Whipped Cream
- Vegan No-Churn Ice Cream
- Vegan Chocolate Ice Cream
- Strawberry Purée
- Vegan Caramel Sauce
Cover leftover cake slices (or store them in an airtight container). They will keep at room temperature for up to 4 days or in the fridge for up to 7 days. You can freeze this cake (either whole or individual slices) in an appropriate freezer container or bags. It will keep in the freezer for up to 2 months.
Vegan Chocolate Cake Favorites
If you love this vegan chocolate sheet cake, did you know you can veganize cake mix? It’s easy with the right add-ins. Also, here are even more vegan chocolate cake recipes you’ll want to try:
We hope you love this recipe for Vegan Texas Sheet Cake as much as we do.
Vegan Texas Sheet Cake
For the Moist Chocolate Cake:
- 1 cup vegan butter
- ¼ cup cocoa powder
- 1 cup hot water
- 2 cups all-purpose unbleached flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup almond milk
- 1 teaspoon apple cider vinegar
- ½ cup whipped firm tofu place tofu in a blender or food processor and pulse until smooth
- 1 teaspoon vanilla
- Preheat oven to 350°F/175°C. Prepare your sheet cake pan by giving it a quick spray of vegetable cooking spray.
- In a saucepan, melt the butter over medium heat. Add the cocoa and stir until well combined. In a separate, small saucepan, heat the water until it’s good and hot. Add the hot water, stir, and bring that mixture to a boil for 20 to 30 seconds. Then remove from heat.
- In a mixing bowl, combine the flour, sugar, salt, and baking soda.
- In a separate, smaller bowl combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
- Pour the hot chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well-combined. Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes.
- We will be icing the cake while it is still warm so go ahead and make the frosting while the cake is baking. Melt the butter in a saucepan (I used the same one from the cake…didn’t even bother to rinse it out since the ingredients are so similar) over medium heat. Add the cocoa. Is this sounding familiar?
- Remove from heat and add the soy milk and vanilla. Stir until combined. Now add the powdered sugar, 1 cup at a time, giving it a good stir between each cup. Add the chopped pecans, stir together.
- Once the cake is done, remove it from the oven and pour the frosting evenly over the still-warm cake. Let the heat help spread that frosting out all the way through from the far corners of the cake. Make sure the frosting and pecans are equally distributed across the cake.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2022.