Wanna make something sweet that will easily please every member of your family?
This chocolate sheet cake totally hits the spot!
Plus, each recipe makes two 9″ x 13″ sheet cakes, so there’s more than enough to go around if you’re having family or friends over. And if not, it’ll last you a few days — not much more than that, if you’re in my house.
This cake is so simple to make, and SO incredibly moist and delicious that we are currently on our third set of cakes in the past two weeks — that’s right, six cakes total! Every time we finish the second pan, someone moans, “awww, no more chocolate cake???”
Not to worry! Let’s whip up another batch.
I’m assuming we’ll get tired of it soon… right?
Ahh, chocolate sheet cake, how I love thee. Let me count the ways…
~ I love that it’s a safe dessert for Jillian. And it’s not a crappy here’s-your-safe-option-while-we-all-eat-other-yummy-stuff dessert. It’s a really, really good one that we all love!
~ I love that it’s one thin layer, almost like a brownie. I can grab a quick piece after lunch, and I don’t feel guilty. It’s rich enough that a small(ish) square goes a long way.
~ I love that my son loves it so much he has broken his nightly habit of the same after-dinner dessert (ice cream with chocolate syrup and sprinkles) with this cake. Granted, sometimes he wants a little ice cream on top of his cake… but still. The older he gets, the pickier he is becoming about his food. It’s starting to be more of a challenge to feed him than his allergic sister! So to find something he really enjoys this much is a happy moment!
~ I love that it doesn’t need to be refrigerated, so it just sits out on the counter, waiting to be sliced into again and again. And again.
~ I love the icing! Icing has always been my favorite part of cakes. If it’s your birthday, I’m going to need a slice with flowers, please. This icing is no exception. Rich and fudgy and just the right amount. The perfect icing to cake ratio. Mmmmmmmmmm.
This is an old family recipe passed down from my grandmother, who got it from a friend of hers. I altered a couple of ingredients to make it Jillian-friendly (and therefore vegan). And I can honestly tell you that it tastes exactly like it always has — eggs or no eggs. Believe me, I have eaten this cake enough through my entire lifetime to be able to tell a difference if there was one.
Some people might call it a Texas Sheet Cake. I honestly hadn’t heard of that until last year, and neither had my mom (either because we’re both native Floridians or because we’ve been living under a rock — or both). From what I understand, Texas Sheet Cakes can vary quite a bit and can even be white cake (say what?!), but the general idea is that they are single layer cakes with icing of some sort and served in the pan they’re cooked in. So I guess that makes this a Texas Sheet Cake after all!
To make these luscious chocolate cakes sift together two cups of flour, two cups of sugar , 2 teaspoons of baking powder and 1/2 teaspoon of salt in a large bowl. In a small pan, combine 1/2 cup of dairy-free margarine, 1 cup of water, 1/2 cup of vegetable oil and 4 heaping tablespoons of cocoa and bring to a boil. Then pour it into the flour mixture and stir.
Next, add 1/2 teaspoon of apple cider vinegar to 1/2 cup of soy milk (or other non-dairy milk), and let it sit for a minute. Mix up 2 eggs worth of egg replacer — either the boxed egg replacer powder or 1 teaspoon baking powder, 1 1/2 tablespoons water and 1 1/2 tablespoons oil per egg. Add your soy milk and egg replacer together and mix in 1 teaspoon of baking soda and 1 teaspoon of vanilla.
Add that to the flour mixture and stir well. Pour into two 9 x 13″ greased baking pans. Bake at 350 degrees for 20-25 minutes.
For the icing, melt 1/2 cup of margarine, 1/2 cup of sugar and 3 heaping tablespoons of cocoa in a small pot and cook for 30 seconds. Add 1/3 cup of soy milk, and cook another 30 seconds. Stir in 4 cups of powdered sugar and beat with a handheld mixer until sugar is mixed in well. Pour the icing on the cakes while they’re still warm and spread it all over the top.
Enjoy right away or after it’s cooled. Either way, it’ll be delicious!
- 2 cups of flour
- 2 cups of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of dairy-free margarine
- 1 cup of water
- 1/2 cup of vegetable oil
- 4 heaping tablespoons of cocoa
- 2 eggs worth of egg replacer
- 1/2 cup of "buttermilk" (soy milk with 1/2 tsp apple cider vinegar)
- 1 tsp baking soda
- 1 teaspoon vanilla
- 1/2 cup of dairy-free margarine
- 1/2 cup of sugar
- 3 heaping tablespoons of cocoa
- 1/3 cup soy milk
- 4 cups of powdered sugar