Vegan Texas Sheet Cake
Yield: 12-15

Vegan Texas Sheet Cake
Prep time: 10 MinCook time: 30 MinCool Down Time: 30 MinTotal time: 1 H & 10 M
A delicious, allergy-friendly Texas sheet cake recipe that can serve the whole family - and their friends!
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup soy milk
- 1 tbs apple cider vinegar
- 1/2 cup avocado oil
- 1/2 cup unsweet, original applesauce
- 2 tsp vanilla extract
- 1 cup boiling water
Icing
- 1/2 cup vegan butter
- 1/4 cup cocoa powder
- 1/3 cup soy milk
- 1 tsp vanilla extract
- 4 cups powered sugar
- 1 cup chopped walnuts or pecans (optional)
Instructions
Make & Bake Cake
- Preheat oven to 350F. Grease 11x17, or 10x15 sheet pan with preferred oil.
- Measure 1 cup of soy milk and add 1 tbs apple cider vinegar to it. Stir slightly and set aside to curdle.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
- To the bowl of dry ingredients, pour the soy milk mixture, oil, applesauce, and vanilla. With a hand or stand mixer, mix on medium speed until well combined.
- Add boiling water and mix on low until combined. Batter will be runny.
- Pour batter into baking sheet and bake for 20-25 min - until toothpick can be removed cleanly from the center of cake. Remove from oven and let cool 30 min.
Frosting
- In a 2-3 qt. pot, add vegan butter, cocoa, soy milk, and vanilla.
- Warm over medium heat, stirring continuously until batter has melted and mixture comes to a simmer.
- Remove from heat and whisk in powered sugar gradually.
- Pour warm frosting over warm cake.
- OPTIONAL - top with chopped walnuts / pecans (as desired)
Nutrition Facts
Calories
395Fat
18 gCarbs
99 gFiber
4 gSugar
35 gProtein
6 gSodium
496 mgCholesterol
0 mgNet carbs
95 gSat. Fat
2 gNutrition Disclaimer: Nutritional information provided by Moriah's Mix is not guaranteed and is a good-faith estimate based on recipe inputs.
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