If you’ve been craving a rich, fudgy chocolate dessert that just happens to be vegan, you’re going to love this Vegan Chocolate Sheet Cake. Also known as a vegan Texas sheet cake, this easy chocolate cake recipe is soft, moist, and generously topped with warm, pour-over frosting that sets into the perfect fudgy layer. It’s the kind of old-fashioned cake that fills your kitchen with the smell of cocoa and makes everyone wander in for a slice before it’s even cooled. Perfect for birthdays, potlucks, or just a cozy night in, this crowd-pleasing vegan dessert proves you don’t need eggs or dairy to make a truly unforgettable chocolate cake.
Does your family have a special food that is know by someone’s name? Even if they weren’t the actual “creator” of the recipe, they made it so often that it became identified by their name. In my family Aunt June’s special cranberry sauce had a center spot on the table every Thanksgiving. Grandma D’s minestrone soup was comfort food at it’s best. And my mother’s peanut butter rice Krispy treats were known far and wide…at least two blocks over – and always always attached to her name: Deanna’s peanut butter rice Krispy bars.
Veganizing family recipes is one of my favorite things to do! We don't need to give up favorite comforting flavors and foods. Luckily, it's easy enough using the right ingredients and methods. Using vegan butter was an easy switch to make our favorite sweet and savory buttery roasted pecans. Coconut milk and cream have become an absolute miracle when remaking our favorite foods and beverages like roasted butternut squash soup, chocolate liqueur, chocolate pudding, or lemon ice cream.
This recipe uses a few vegan tricks like agave nectar, flax seed, and vegan buttermilk to make the perfect veganized version of a true family favorite cake.
The family origins of my vegan chocolate sheet cake
My husband’s family always looked forward to Great Aunt Carey’s Carey Cake. If fact, even after she passed, the cake was known for years only as “Carey Cake”. As a young bride, it took me attending a few family events to realize that Carey Cake was simply your basic chocolate Texas sheet cake. But try telling the family that… It was Carey Cake and that was final!
After we went vegan I tried for many years to recreate that special cake and always came up short. It was only after reaching out to one of my husband’s aunts for the original Carey Cake recipe that I was able to make my vegan adjustments and come up with the perfect vegan Texas sheet cake – and yes, my husband will still call it Carey Cake! Haha!
Here is the recipe saved and shared by my husband’s aunt for Carey Cake! As you can see, I had to make a few adjustments:)
Ingredients needed to make vegan chocolate sheet cake
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
For the cake
- oat milk – Or other plant milk
- ground flax seed
- white vinegar
- all-purpose flour – Please make sure to accurately measure the flour. Use the lighten, spoon, and level method. (See the blog post below.)
- granulated sugar
- cornstarch, baking soda, salt
- butter-flavored crisco – This ingredient is vegan and is essential for the best texture.
- cocoa powder – You’ll need some for the cake as well as for the frosting (see next).
- boiling water – Sounds crazy huh? But using boiling water is a classic step for this classic cake.
- agave nectar – This helps to add a little moisture.
- vanilla extract – Some for the cake and some for the frosting
For the Frosting
- vegan butter – Use vegan stick butter for best results. Also, make sure that you like the flavor of the brand you use.
- more cocoa powder
- oat milk – Or other plant milk.
- vanilla extract
- 2 generous pinches of salt
- powdered sugar
How to Make Vegan Chocolate Sheet Cake
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Prep the pan and oven
Preheat your oven to 350°F and make sure your oven rack is centered. Coat your 11×15 baking pan with shortening and a light dusting of flour. This helps the cake release easily later — plus it gives the edges that perfect soft-crisp bite.
Step 2: Make the vegan “buttermilk” and flax mixture
In a small bowl or measuring cup, whisk together the oat milk, vinegar, and ground flax. Let it sit for at least 10 minutes while you prep the dry ingredients. It will thicken slightly and take on that subtle tang that gives the cake its tender crumb.
Step 3: Mix the dry ingredients
Use the lighten, spoon, and level method to correctly measure your flour.
Accurately measure the flour
For precision in baking, weighing flour is the gold standard as it ensures consistent results. The weight of flour can vary significantly based on factors like humidity and measuring techniques.
However, if you don’t have a scale, the “spoon and swipe” method—lightly spooning flour into a measuring cup and then leveling it off with a flat edge—can offer a more accurate measurement than scooping directly. While weighing remains ideal, the spoon and swipe method is a reliable alternative for achieving better accuracy in your baked goods.
- First “lighten” the flour by stirring it about with a spoon to get some air into it.
- Next, take a spoon or smaller measuring cup and scoop out the lightened flour.
- Then shake the lightened flour into the measuring cup. You’ll be shaking the flour in the measuring cup until the level of the lightened flour is a little bit above the level of the measuring cup.
- Next, take a knife or other flat implement and cut the top of the flour all the way across the measuring cup.
- Finally, with one swift movement, use the same knife to swipe away the excess.
In a large mixing bowl, combine the flour, sugar, cornstarch, baking soda, and salt. Whisk well to break up any clumps and evenly distribute the leavening. Set the bowl aside.
Step 4: Melt the shortening and cocoa
In a medium saucepan, melt the butter-flavored Crisco over medium-high heat. Add the cocoa powder, stirring until smooth and glossy. Meanwhile, bring 1 cup of water to a boil — I do this in a microwave-safe measuring cup for convenience.
When the Crisco-cocoa mixture is melted and smooth, carefully pour in the boiling water. It will bubble up and steam quite a bit (so step back!). Let it come to a gentle boil for about 30 seconds, then turn off the heat.
Step 5: Combine the wet ingredients
Whisk the flax buttermilk mixture, agave nectar, and vanilla into the warm cocoa mixture. The kitchen will smell heavenly at this point — rich, chocolatey, and slightly nutty from the flax.
Step 6: Bring it all together
Pour the warm chocolate mixture over the bowl of dry ingredients. Stir everything together with a large spoon until smooth and just combined. Try not to overmix — a few small lumps are okay and will bake out. Overmixing can make the cake less tender.
Step 7: Bake the cake
Pour the batter into your prepared pan, spreading it evenly into the corners. Bake for 30 minutes, or until the top springs back lightly when touched. If it needs another minute or two, that’s fine — every oven runs a bit different.
Cool the cake on a wire rack for 30 minutes before frosting. It should still be slightly warm to the touch when you add the frosting — that’s when the magic happens!
Make the Frosting
Step 1: Melt and mix
In a medium saucepan, melt the vegan butter over medium heat. Add the cocoa powder and stir until smooth. Turn off the heat and add the oat milk, vanilla, and pinches of salt.
Step 2: Add the powdered sugar
Stir in the powdered sugar — I like to whisk or use a hand mixer to get it silky smooth. The frosting should be pourable but not thin, like warm fudge sauce.
Step 3: Pour and cool
Pour the warm frosting evenly over the slightly cooled cake. It will spread and set into a luscious, glossy layer that melts right into the top. Cool completely before cutting into squares (if you can wait!).
This cake actually gets even better the next day — the chocolate flavor deepens, and the texture becomes melt-in-your-mouth perfect.
Tips, Tricks & FAQ
Use the right pan
Most traditional Texas sheet cake recipes use a large half-sheet pan (about 17×12 inches), which creates a thinner cake that can bake unevenly or dry out quickly. I tested several sizes and found that an 11×15-inch baking pan gives the best results. It produces a slightly thicker, richer cake with the perfect ratio of frosting to crumb. I use the Wilton 11×15 pan and highly recommend it.
Be careful with the boiling water
When you add the boiling water to the hot shortening and cocoa mixture, it will bubble up and release a strong burst of steam. This is completely normal, but it can be a little intense the first time. Use a deep saucepan and add the water slowly while standing back just a bit. Once it settles, you’ll see it transform into a shiny, smooth chocolate base that smells absolutely incredible.
Don’t overmix the batter
After pouring the warm chocolate mixture into the dry ingredients, mix gently until everything is just combined. Overmixing can develop too much gluten, making the cake less tender. A few small lumps are fine and will disappear as the cake bakes.
Wait before frosting
Some traditional recipes call for pouring the frosting over a cake that’s still hot from the oven. I’ve tested both ways, and waiting about 30 minutes produces a better texture and appearance. The frosting melts just slightly into the top of the cake, creating that classic fudgy layer without running off the sides.
The frosting consistency
The frosting should be pourable but not thin—more like warm fudge than icing. If it’s too thick, add an extra tablespoon or two of oat milk. If it’s too thin, whisk in a little more powdered sugar. It should spread easily over the cake and set with a shiny finish as it cools.
Flavor improves overnight
While this cake is delicious when freshly baked, it actually improves as it sits. The chocolate flavor deepens, the texture softens, and it slices more cleanly the next day. I often make it the night before a gathering and store it, covered, at room temperature.
Storage and serving
Once cooled and frosted, cover the cake tightly and store at room temperature for up to two days, or refrigerate for up to five. Let it come back to room temperature before serving. It’s equally good slightly chilled with a cup of coffee or gently warmed with a scoop of vegan vanilla ice cream.
Common Questions
Can I use a different oil or shortening?
Yes. Butter-flavored Crisco gives this cake a nostalgic flavor and fluffy texture, but you can use any neutral vegetable shortening. Coconut oil also works, though it may give the cake a slightly denser crumb.
Can I use all-purpose flour instead of bread flour?
This recipe is designed for all-purpose flour and does not require bread flour. For best results, measure the flour correctly by using the spoon-and-level method described in the post.
Can I make this gluten-free?
I haven’t tested a gluten-free version yet, but if you try one, use a high-quality 1:1 gluten-free baking blend that includes xanthan gum. Results may vary slightly in texture and rise.
Can I make the frosting ahead of time?
The frosting is best used warm and freshly made so it spreads smoothly over the cake. If you make it in advance, rewarm it gently over low heat and whisk before using.
Can I freeze the cake?
Yes. Bake and cool the cake completely before frosting. Wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature before adding the frosting.
Final Thoughts
There’s something timeless about a good chocolate sheet cake — the kind that fills your kitchen with the smell of cocoa and brings everyone to the counter before it’s even cooled. This vegan version keeps all the charm of the classic Texas sheet cake, but with plant-based ingredients that make it lighter and kinder without losing a bit of indulgence. The frosting sets into that perfect fudgy layer, the crumb stays tender for days, and every bite tastes like the kind of dessert that disappears fast at potlucks and family dinners. Whether you’re baking it for a birthday, a crowd, or just because it’s Tuesday, I think you’ll fall in love with this easy, nostalgic, and deeply chocolatey cake.
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Vegan Chocolate Sheet Cake
Equipment
- 11×15 baking pan
Ingredients
For the cake
- ⅔ cup oat milk or other plant milk
- 2 Tablespoons ground flax
- 2 teaspoons white vinegar
- 3 cups all-purpose flour accurately measured, see blog post
- 2¼ cups granulated sugar
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter flavored crisco
- ¼ cup cocoa powder plus more for frosting
- 1 cup boiling water
- 2 Tablespoons agave nectar
- 2 teaspoons vanilla extract
Frosting
- ½ cup vegan butter
- 3 Tablespoons cocoa powder
- ¼ cup oat milk or other plant milk
- 1 teaspoon vanilla extract
- 2 generous pinches of salt
- 3⅓ cups powdered sugar
Instructions
- Preheat the oven to 350℉ and make sure the oven rack is in the center position. Coat the 11"x15" baking pan with shortening and flour.
- Make the flax egg/buttermilk mixture by mixing together the oat milk, vinegar, and ground flax. Set aside for at least 10 minutes while you are mixing together the other ingredients.⅔ cup oat milk, 2 Tablespoons ground flax, 2 teaspoons white vinegar
- Accurately measure the flour. (See blog post.) In a large mixing bowl, combine the flour, sugar, corn starch, baking soda, and salt. Set aside.3 cups all-purpose flour, 2¼ cups granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt, 1 Tablespoon cornstarch
- In a saucepan, melt the butter-flavored Crisco on medium/high heat. Add the cocoa powder, stirring to combine. While the shortening is melting, boil the water. I boil mine in a microwave-safe measuring cup.1 cup butter flavored crisco, ¼ cup cocoa powder, 1 cup boiling water
- Once the Crisco/cocoa powder mixture is melted and smooth, carefully add the boiling water and allow the mixture to boil for 30 seconds – see notes. Turn off the heat and add the vegan buttermilk/flax egg mixture, agave nectar, and vanilla extract.2 Tablespoons agave nectar, 2 teaspoons vanilla extract, 1 cup boiling water
- Pour the cocoa/vegan buttermilk mixture over the flour mixture. Stir with a large spoon till smooth and all of the ingredients have incorporated – but don't over mix or your cake will be tough and not as tender.
- Pour the mixture into a prepared sheet pan and bake at 350℉ for 30 minutes before checking. You'll know it's done when it bounces back when lightly touched. If you need another one or two minutes of baking then that's okay. Set the cake on a cooling rack for 30 minutes before making the frosting.
The frosting
- In a saucepan, melt the vegan butter. Add the cocoa, stir to combine, and turn off the heat. Add the oat milk, vanilla, pinches of salt, and powdered sugar. Stir together somewhat aggressively (or use a mixer) to remove the powdered sugar lumps and pour over the (mostly) cooled cake. (See notes.)½ cup vegan butter, 3 Tablespoons cocoa powder, ¼ cup oat milk, 1 teaspoon vanilla extract, 3⅓ cups powdered sugar, 2 generous pinches of salt
- Cool completely and cut into squares, eat. It's a little messy and goopy but oh so tasty! This cake actually improves the next day in flavor and texture.
I’ve made the pumpkin cake from this site and it was fantastic so as soon as I saw this was posted I ran to the website and made this cake! It did not dissapoint. Honestly, just like the sheet cake my mom used to make when I was a kid. Thanks so much for making this vegan version.
Oh wow thanks so much for letting me know! This is a super yummy family favorite. And I’m glad you like the pumpkin too.
Looks delicious. Can almost taste it from the pic!
Keep the recipes coming!