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Vegan Chocolate Sheet Cake

An easy chocolate sponge cake topped with creamy ganache.

Course Dessert
Cuisine vegan
Keyword vegan chocolate sheet cake
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time (for the ganache) 1 hour
Servings 16
Calories 238 kcal


  • 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)

For the ganache:

  • 200 g Vegan dark chocolate, finely chopped (7 oz)
  • 80 ml Soy milk (⅓ cup)

To top (optional):

  • Dark chocolate shavings
  • Vegan white chocolate shavings


  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if using a fan or convection oven). Line an 8 x 10 x 3-inch deep rectangular tray with baking paper.

  2. Mix together the soy milk and apple cider vinegar. Set aside for 5 minutes to allow it to curdle and thicken slightly.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar until well combined.

  4. 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.

  5. Add the chocolate chips and fold them in.

  6. Transfer the cake batter to your baking tray and bake for 25-30 minutes, until a toothpick through the center comes out clean.

For the ganache:

  1. 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).

  2. Place the chopped chocolate and soy milk into the bowl and turn the heat to medium-low.

  3. Stir gently until all of the chocolate has melted and there are no lumps left.

  4. 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.

  5. Let the cake cool in the tin for 10 minutes then flip it out onto a wire rack and leave it to cool completely.

  6. Spread the ganache over the cake and top with chocolate shavings if using.

Recipe Notes

  • Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Vegan Chocolate Sheet Cake
Amount Per Serving (1 slice)
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 17mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.