This cake is not for the faint of heart. It’s deliciously rich and sweet, pairing a moist and fudgy cake with chocolate icing. It’s perfect for serving a crowd, as you can easily slice it into 24 or more pieces. Reprinted with permission from The Six Vegan Sisters Everyday Cookbook by Six Vegan Sisters, Page Street Publishing Co. 2021. Photo credit: Hayden Stinebaugh
Texas Sheet Cake [Vegan]
Serves
24 slices
Cooking Time
22
Ingredients You Need for Texas Sheet Cake [Vegan]
- 1/2 cup (120 ml) soy milk, at room temperature
- 1 1/2 teaspoon (7 ml) lemon juice, white vinegar or apple cider vinegar
- 1 cup (2 sticks [227 g]) vegan butter (see Sister Tips) (nut-free if needed)
- 1 cup (240 ml) water
- 1/3 cup (35 g) unsweetened natural cocoa powder (spooned and leveled or weighed)
- 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240 g) vegan sour cream, plain nondairy yogurt or Cashew Cream, at room temperature (nut-free if needed)
- 2 teaspoons (10 ml) pure vanilla extract
How to Prepare Texas Sheet Cake [Vegan]
- Preheat the oven to 350°F (180°C). Spray a 13 x 18–inch (33 x 46–cm) baking pan with nonstick spray and set aside (see Sister Tips). In a small bowl, whisk together the soy milk and lemon juice. Set aside for 10 to 15 minutes, until curdled.
- In a small saucepan over medium-low heat, heat the butter until melted. Add the water and cocoa powder. Whisk to combine. Increase the heat to medium-high and bring to a boil, whisking occasionally. Once it reaches a boil, remove the mixture from the heat and set aside to cool slightly.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, granulated sugar, baking soda and salt. Pour the slightly cooled butter mixture into the flour mixture. Beat with a hand mixer or the stand mixer until just combined. Add the sour cream, vanilla and milk mixture and beat until just combined, scraping the sides as needed. Pour the batter into the prepared pan.
- Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with just crumbs, no raw batter.
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About The Author
Six Vegan Sisters
See My Recipes Welcome to your new go-to resource for dependable vegan recipes, complete with more than 200 fuss-free, family-approved and down-right delicious dishes. The sisters behind the popular blog and brand Six Vegan Sisters have pulled out all the stops to bring you their favorite recipes to cover every kind of cooking need you may have—from weeknight dinners to date nights in, holidays and everything in between. Fall in love with flavor-packed eats like:
• Cashew Tofu Sweet Potato Lasagna
• Broccoli Alfredo Stuffed Shells
• “Bacon” and Caramelized Onion Detroit-Style Pizza
• BBQ Jackfruit Sliders
• Spicy Gochujang Broccoli Wings
• Coconut Panko Tofu with Peanut Sauce
• Loaded Breakfast Casserole
• Mom’s Banana Bread
• Buttermilk Biscuits
• Seitan Fried “Chicken” Nuggets with Sweet BBQ Dipping Sauce
• Triple-Layer Cookie Brownies
• Raspberry Crumble Bars
• Cookie Dough Dip
• And so much more!
You’ll also learn to make affordable staples such as vegan cheeses, sauces, meat substitutes and more. Packed with vibrant full-page photography, this is the ultimate cookbook for simple yet drool-worthy plant-based food you’ll crave all year long!
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