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Texas Sheet Cake

A sheet pan filled with glazed sheet cake.
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This chocolate cake is a quick and delicious dairy free dessert prefect for feeding a crowd!

Ingredients

Scale
  • 2 c. Sugar
  • 2 c. Flour
  • ½ c. Vegan Butter
  • ½ c. Coconut Oil
  • 4 Tbsp. Cocoa Powder
  • 1 c. Coffee (or water)
  • ½ c. Non-dairy buttermilk
  • 1 tsp. Baking Soda
  • 2 Eggs
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla

Texas Sheet Cake Frosting

  • ½ c. Coconut Oil
  • 4 Tbsp. Cocoa Powder
  • 6 Tbsp. Non-dairy Milk
  • 3 c. Powdered Sugar
  • 1 tsp. Vanilla

Instructions

  1. Begin by preheating the oven to 400°F. Prepare a ½ sheet pan by spraying with non-stick spray, greasing with vegan butter, or covering with a parchment paper.
  2. In a liquid measuring cup, prepare non-dairy buttermilk by pouring non-dairy milk just below the ½ c. measurement and fill to ½ line with apple cider vinegar. Stir and let sit.
  3. In a medium saucepan melt together vegan butter, coconut oil, cocoa powder, and coffee.
  4. While melting, sift together flour, sugar, baking soda, and cinnamon.
  5. Once the cocoa mixture melts, pour over the flour mixture and whisk to combine.
  6. Whisk in buttermilk, eggs, and vanilla. Once smooth, pour into sheet pan and bake 20-25 minutes.
  7. 5 minutes before the cake comes out, make the icing. In a medium saucepan melt coconut oil with cocoa powder and non-dairy milk over medium heat. Bring to a slow boil.
  8. Remove saucepan from heat and whisk in powdered sugar and vanilla.
  9. When the cake comes out of the oven pour the frosting over the hot cake and allow to set.

Notes

If you do not want to use coffee, replace with hot water.

Find it online: https://mylifeafterdairy.com/texas-sheet-cake/