This vegan chocolate sheet cake is light, fluffy, and tastes super chocolatey paired with dark chocolate ganache. It’s great for sharing at parties or any other special occasion where you need to serve a crowd!
Following the success of my vegan vanilla sheet cake, I wanted to make some more sheet cake recipes!
The next addition to my collection is this indulgent chocolate sheet cake.
The base is light and fluffy but balanced out nicely with a super rich and chocolatey ganache on top. I even added some white and dark chocolate curls on for decoration.
I’m so happy with how it turned out and it got brilliant reviews from all of my recipe testers!
Try some other chocolate vegan desserts:
How to make vegan chocolate sheet cake
Like always, the first step is to preheat your oven and line your baking tray.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven).
I used a 12 x 8 x 3-inch deep rectangular baking tin for this recipe. You can use a smaller one if you’d prefer but you’ll most likely need to bake it for a little bit longer.
I wouldn’t recommend using a tin any larger than this otherwise the cake will turn out too thin.
In a small bowl, mix together 250ml of soy milk (1 cup) and 2 teaspoons of apple cider vinegar.
Let it sit for 5 minutes and it should curdle and become a bit thicker.
If you don’t have apple cider vinegar to hand, you can use white vinegar instead. If you use another type of plant-based milk, it may or may not curdle but will still work fine.
In a large bowl, mix together 200g of self-raising flour (1+1/2 cups), 1/2 a teaspoon of baking soda, 2 tablespoons of cocoa powder and 200g of caster sugar (1 cup).
Make sure everything is well combined before moving onto the next step.
Add the milk from earlier into the bowl along with 3 tablespoons of vegetable oil and 1 teaspoon of vanilla extract.
Mix well, scraping any dry mixture from the bottom of the bowl, until you have a smooth and creamy chocolate cake batter.
Add 80g of vegan chocolate chunks or chips (1/2 cup) and fold them in.
This part is totally optional but adds a nice texture to the cake. Feel free to skip this step if you’d prefer.
Spoon the cake batter into your pre-lined baking tray and spread it out evenly.
Bake for 25-30 minutes, until a toothpick through the center comes out clean. (Note there may be melted chocolate chips on the toothpick but there shouldn’t be any cake batter.)
Leave the cake in the tin to cool for around 10 minutes, then flip it out onto a cooling rack. Gently peel the baking paper off and let the cake cool completely.
For the ganache topping
I used Cadbury’s Bourneville chocolate for my ganache as it’s the most “non-vegan” tasting vegan chocolate I can find. Because I’m so used to eating super dark chocolate, I bake with it but often forget that people who are used to eating milk chocolate find that very bitter.
I’ve been really enjoying baking with Bourneville recently and my recipe testers have much preferred the semi-sweet and familiar taste it brings to my desserts!
Prepare your chocolate ganache topping by adding 200g (7oz) of finely chopped dark chocolate and 80ml (1/3 cup) of soy milk into a small heat-proof bowl.
Fill a saucepan with a few inches of boiling water. You’ll need a saucepan that’s just slightly smaller than your bowl, so that the bowl sits over it nicely.
Place the bowl over the saucepan. If the water is touching the bottom of the saucepan, pour a little bit of water out until it isn’t.
Turn the heat to medium-low and gently stir the chocolate and soy milk. Once it’s all melted and there are no lumps of chocolate left, remove the pan from the heat.
Using heat-proof gloves, take the bowl out of the saucepan and dry the bottom of it.
Leave the bowl to cool at room temperature for around 60 minutes. The ganache should have firmed up by now but if it hasn’t, let it sit for another 30 minutes.
Spread the cooled ganache over the vegan chocolate sheet cake until it’s all covered. It’s OK if a little bit drips down the sides!
I added some vegan white chocolate and dark chocolate shavings on top of my cake for decoration. You can also add sprinkles or any other kind of decoration you like.
Cut the cake into 16 equal-sized squares and enjoy!
If stored correctly, it will taste its best for around 4 days.
In an airtight container in a cool, dry place (such as a kitchen cupboard) as the ganache will soften at warmer temperatures.
It can also be stored in the fridge although this will change the texture of the sponge cake ever so slightly.
I wouldn’t recommend freezing the completed cake as the ganache will separate as it defrosts, affecting the texture of the sponge.
The sheet cake can be frozen alone and topped with ganache on the day of serving.
If it doesn’t firm up at room temperature, it’s probably just because your room is a bit too warm! Just pop it in the fridge for 30-60 minutes and that should do the job.
Although white chocolate shavings aren’t totally necessary for this recipe, I used them to top the cake as I like the contrast.
My go-to white chocolate is The Free From Kitchen because it’s always available near me but I also enjoy Sainsbury’s and Tesco’s Free From white chocolate.
The recommended size tin for this recipe is 12 x 8 x 3-inch deep.
You can definitely use a slightly smaller one, although I haven’t tested this myself so I can’t give exact baking times. I’d guess it would need slightly longer in the oven.
I wouldn’t recommend using a tin that’s any larger as the cake will spread out too much, probably burn, and end up way too thin!
I hope you enjoy this chocolate sheet cake as much as we did! Let me know how you get on by leaving a rating and/or comment below.
Happy baking! xo
An easy chocolate sponge cake topped with creamy ganache.
- 250 ml Soy milk (1 cup)
- 2 Teaspoons Apple cider vinegar
- 200 g Self-raising flour (1+½ cups)
- ½ Teaspoon Baking soda
- 2 Tablespoons Cocoa powder
- 200 g Caster sugar (1 cup)
- 95 ml Vegetable oil (⅓ cup + 1 tablespoon)
- 1 Teaspoon Vanilla extract
- 80 g Vegan chocolate chunks ((½ cup) optional)
- 200 g Vegan dark chocolate, finely chopped (7 oz)
- 80 ml Soy milk (⅓ cup)
- Dark chocolate shavings
- Vegan white chocolate shavings
Preheat your oven to 180°C/350°F (or 160°C/325°F if using a fan or convection oven). Line a 12 x 8 x 3-inch deep rectangular tray with baking paper.
Mix together the soy milk and apple cider vinegar. Set aside for 5 minutes to allow it to curdle and thicken slightly.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until well combined.
Add the milk mixture from earlier into the bowl along with the oil and vanilla extract. Mix well until you have a smooth batter, making sure to scrape any dry mixture from the bottom of the bowl.
Add the chocolate chips and fold them in.
Transfer the cake batter to your baking tray and bake for 25-30 minutes, until a toothpick through the center comes out clean.
Fill a small saucepan with a little bit of boiling water on the stove. Place a slightly larger heat-proof bowl over the pan. Make sure the water isn't touching the bottom of the bowl (just pour a little out if it is).
Place the chopped chocolate and soy milk into the bowl and turn the heat to medium-low.
Stir gently until all of the chocolate has melted and there are no lumps left.
Turn the heat off and carefully remove the bowl from the pan. Let it cool at room temperature for around 1 hour, by which time the ganache should be slightly firmer.
Let the cake cool in the tin for 10 minutes then flip it out onto a wire rack and leave it to cool completely.
Spread the ganache over the cake and top with chocolate shavings if using.
- Store in an airtight container at room temperature for up to 4 days.