Vegan Chocolate Sheet Cake

Yield

12 people

Time

50 minutes

Our favorite dark chocolate sheet cake recipe slathered with a rich chocolate frosting and dusted with a blanket of shredded coconut.

Ingredients

Dry Ingredients – 2 cups granulated sugar – 2 cups all purpose flour – 1/2 cup cocoa powder – 2 tsp baking powder – 1 tsp baking soda – 1 tsp sea salt Wet Ingredients – 2 cups warm coconut milk canned full fat – 3/4 cup extra light olive oil – 1.5 tsp vailla extract Frosting – 1/2 cup vegan butter I used Miyokos’ European butter – 1/3 cup coconut milk canned full fat – 5 tbsp cocoa powder sifted – 3.75 cups powdered sugar sifted

1. Preheat your oven to 350”F.

2.  Make the Batter: – In a medium size mixing bowl whisk together the dry ingredients (sugar, flour, cocoa, baking powder, baking soda and sea salt) until combined.

3.  In a separate bowl mix the warm coconut milk, olive oil and vanilla extract util combined. Pour over the dry ingredients.

4. Whisk everything together until a smooth batter is achieved. You could use a mixer if you wanted to but it isn’t necessary.

5.  Line a 9 x 13 inch baking sheet / pan with parchment paper. ( any similar size sheet pan will work, just adjust the cooking times accordingly.

6.  Pour the cake batter into the pan and give it a little shake to distribute evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. If your sheet pan is wider and shallower than 9 X 13 make sure to check your cake for doneness at the 25 minute mark to make sure you don't overcook it.

7.  Make the Frosting: – In a medium size sauce pan on medium low heat add the 1/2 cup of vegan butter + 1/3 cup coconut milk. Heat through until the butter is melted and whisk into the coconut milk. Add the cocoa powder and powdered sugar and continue whisking until a smooth creamy frosting is achieved.

8.  Pour the chocolate frosting over the sheet cake and using a spatula make sure to spread it around evenly.

9. Sprinkle with the shredded coconut over the top or get creative with a few topping like fresh cherries, blackberries, nectarines or chocolate sprinkles.

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