Our favorite dark chocolate sheet cake recipe slathered with a rich chocolate frosting and dusted with a blanket of shredded coconut. A decadent and moist olive oil cake, no eggs, no dairy and totally vegan. Makes a great birthday cake and its ideal for bringing to a summer barbecue or holiday party.
In a separate bowl mix the warm coconut milk, olive oil and vanilla extract util combined. Pour over the dry ingredients. Whisk everything together until a smooth batter is achieved. You could use a mixer if you wanted to but it isn’t necessary.
2 cups warm coconut milk, 3/4 cup extra light olive oil, 1.5 tsp vailla extract
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, see notes below).
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 you are using a sheet pan that is wider and shallower like a 12x18 inch, make sure to check your cake for doneness at the 15 to 20 minute mark to make sure you don't overcook it.
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.
1/2 cup vegan butter, 1/3 cup coconut milk, 5 tbsp cocoa powder, 3.75 cups powdered sugar
Pour the chocolate frosting over the sheet cake and using a spatula make sure to spread it around evenly.
Topping: Sprinkle with shredded coconut or get creative with a few topping like fresh cherries, blackberries, nectarines or chocolate sprinkles.
Notes
1. Line the Pan with parchment paper so the cake doesn’t stick and you can easily slice it and serve it straight out of it.2. Pan Size - I used a 13 x 9 x2 inch sheet pan and found it perfectly fits with this recipe. I love a thick layer of frosting and extra moist cake. However you can adapt to whatever size sheet pan you have available, just remember to adjust the baking time. If your pan is very shallow (12X18) start checking for doneness at the 15 minute mark, your cake will be ready when a toothpick inserted in the center comes out clean or nearly clean.3. Slicing - Although I cut 12 quite large squares you can certainly make 24 and even 30 pieces out of this cake.