Decadent Chocolate Sheet Cake

The perfect vegan chocolate cake for all special occasions! This cake is light, fluffy, and has a deep chocolate flavor. Filled with an airy coconut whipped cream and topped with a rich chocolate ganache.

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Tips&Tricks

Chocolate: Don't skimp on the chocolate, using a mixture of dutch cocoa powder and melted chocolate makes a big difference in the flavor and texture of the cake.

Temperature: It is important to keep all your ingredients at room temperature and to use boiling water to dissolve the cocoa powder. This prevents the cocoa powder and melted chocolate from hardening and becoming unpourable.

Cooling: Make sure to cool your cake before assembling it. This prevents the coconut whipped cream from melting.

Perfect ganache

the key ratio of coconut cream to chocolate is 1:1. If the ganache is too runny, store it in the fridge and check on it in 5-minute increments until you get the texture you desire.

Substitutions

Oil-free:

For an oil-free option, take out the ⅓ cup of oil and replace it with ⅓ cup of apple sauce. (i.e. you'll use 1 cup apple sauce rather than ⅔ cup apple sauce + ⅓ cup oil)

OR

Use 1 cup peanut-butter and remove both apple sauce + oil.

Sugar alternatives:

If you don't have coconut sugar, you can substitute it with maple syrup or any other sweetener you prefer.

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Serving Size: 10-12 slices

Prep Time: 1 hr 15 min

Cook Time: 20 mins

Total Time: 1 hr 35 mins

Description

This Chocolate Sheet Cake is the perfect way to celebrate a special occasion. The rich chocolate ganache, airy coconut whipped cream, and fluffy chocolate cake all come together to create a delicious treat. This cake will please everyone, vegans and non-vegans alike! ✨

Ingredients:

Cake

1½ cup All-Purpose Flour (190 g)

½ tsp baking soda

pinch of salt

½ cup Dutch Processed Cocoa Powder

⅔ cup apple sauce + ⅓ cup neutral-tasting oil (for oil-free option, read above)*

½ cup coconut sugar

⅓ cup coffee

1 tsp vanilla extract

¼ cup melted chocolate

1 tbsp apple cider vinegar

1 cup boiling water

Coconut Whipped Cream

1 14 oz can of Coconut Cream (place in the fridge overnight)

1 tbsp maple syrup

1 tsp vanilla extract

Ganache

½ cup coconut cream (heated)

½ cup chocolate chips

Instructions:

Coconut Whipped Cream

1. Place your coconut cream in the fridge overnight.

2. Scoop out the cream (the liquid on the bottom can be used of the ganache). Add the maple syrup and vanilla.

3. Whip until chunks are gone.

Ganache

1. Heat coconut cream until bubbles form.

2. Pour hot coconut cream onto chocolate chips.

3. Mix until smooth.

Cake

1. Preheat oven to 375°F and line a 13-inch x 9.5-inch Baking Sheets with parchment paper.

2. In a medium bowl, combine all-purpose flour, baking soda, and salt. Mix well.

3. In a large bowl cream apple sauce, oil, and coconut sugar.

4. Then add coffee, vanilla extract, apple cider vinegar, dutch processed cocoa powder, and boiling water. Carefully mix until smooth.

5. Slowly sift in the dry mixture. And mix until lumps are gone.

6. Finally, add in the melted chocolate.

7. Pour batter onto a lined baking tray and bake for 20 minutes.

8. Transfer baked cake onto a lined wire rack and cool for 30 minutes.

Assembling

1. Cut your sheet cake in half. On one half add the coconut whipped cream and spread it out evenly. Then, place the other half on top and pour over the ganache.

2. Slice and serve

Note:

*For an oil-free cake, instead of using ⅔ cup apple sauce + ⅓ cup oil, just use 1 cup of apple sauce.