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A vegan chocolate sheet cake that is frosted with chocolate frosting and covered in sprinkles. It rests on crinkled parchment paper. A bowl of sprinkles, forks, and plates are next to the cake.

Easy Vegan Chocolate Sheet Cake

Fall in love with this easy to mix up in one bowl vegan chocolate sheet cake recipe. Soft, fudgy cake topped with a creamy chocolate buttercream frosting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: Baked Goods
Calories: 171
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon apple cider vinegar
  • 1 ¼ cup dairy free milk
  • 1 ¼ cup sugar
  • ¼ cup oil
  • 1 tablespoon vanilla
  • ½ cup applesauce
  • 1 ¾ cup flour
  • ½ cup cocoa powder
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 3 tablespoons flax seeds
  • ½ cup hot water
  • ½ teaspoon salt

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • baking pan
  • parchment paper

Method
 

  1. Preheat the oven to 350°F/180°C. Lightly spray and line with parchment paper an 8x10-inch (20x25cm) pan.
  2. Make the flaxseed egg and vegan buttermilk. In a large mixing bowl, whisk together the flaxseeds with the hot water. In the measuring cup, whisk together the dairy free milk and apple cider vinegar. Let both of these sit, separately, for 5 minutes.
  3. Mix the wet ingredients. In that same mixing bowl, add the vegan buttermilk to the flaxseeds. Then add the remaining wet ingredients of oil, sugar, vanilla, and applesauce.
  4. Sift the dry ingredients. Into the same mixing bowl, sift the dry ingredients of flour, cocoa powder, baking powder, baking soda, and salt. Switch to a spatula and mix until the batter is thick and fully combined. Pour into the prepared baking dish.
  5. Bake until done. Bake for 40-45 minutes or until a toothpick inserted into the center pulls out clean. Let cool in the pan until cool before frosting. Top with the dairy free frosting of your choice, and don’t forget the sprinkles! Slice and enjoy!

Notes

Nutrition calculated for cake only, not including frosting.
  • Variations 
    • To make this a mocha cake, replace half of the dairy free milk with half a cup of a strong brewed coffee. This makes the cake taste even richer and more chocolatey!
  • How to Store 
    • Keep the leftover cake in an airtight container and store in the fridge for up to 5 days. If you have used gluten free flour, I find that this cake tends to dry out on day 3, which is just the nature of gluten free cakes. 
    • To keep it super fresh no matter which flour you use, you can freeze any leftover cake in an airtight, freezer safe container for up to a month.