Vegan Sheet Cake – Name Marley

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This is the best vegan sheet cake recipe because it’s everything you want in a soft chocolate cake. It makes a rich, dense chocolate cake topped with pecan-infused chocolate frosting. It’s a perfect dessert any time of the year!

Texas Sheet Cake is a perfect summer dessert with this vegan potato salad.

A stack of three slices of vegan sheet cake sits on a plate. There are more slices in the background.

Vegan Texas Sheet Cake

When I go to picnics or outdoor gatherings, I like to bring the best food! For example, this delicious vegan broccoli salad is always a crowd favorite.

And, of course, there are always lots of oohs and aahs whenever I come up with this vegan Texas sheet cake. That’s my favorite response to anything I do!

The difference between a regular sheet cake and a Texas sheet cake is that the frosting is poured over the cake while still hot from the oven. This makes a super moist cake!

Why this recipe is a winner

moist — Chocolate frosting is poured over the cake while it’s still warm, filling every pore of the cake with deliciously sweet moisture.
the texture – Chopped pecans add crunch and amazing flavor to the frosting.
Crowd favorite — Everyone loves this rich, delicious cake!

what do you want

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

Vegan butter – or coconut oil substitute
Cocoa powder — I like to use natural cocoa powder for this recipe.
flour — You can use all-purpose flour, whole-wheat pastry flour (different from whole-wheat flour), or gluten-free baking flour.
sugar — I usually use granulated sugar, but you can substitute coconut sugar
tofu – A typical Texas sheet cake uses sour cream, but for this recipe, we’re using tofu combined with apple cider vinegar. Any tofu will work here (because we’ll be whipping it), but I recommend silken tofu. You can substitute vegan sour cream.
Vanilla extract

How to Make Vegan Sheet Cakes

This Vegan Texas Cake is relatively easy to make. Here are detailed step-by-step instructions.

Several slices of vegan chocolate sheet cake sit on a white table, pecans scattered next to them.

Step One: Make the Chocolate Sauce

The first step with this batter is to make the chocolate sauce.

In a saucepan, melt the butter over medium heat.
Add the cocoa and stir until well combined.
In a separate, small saucepan, heat the water until nice and hot.
Add the hot water, stir, and bring the mixture to a boil for 20 to 30 seconds.
Remove from heat.

Step Two: Combine the dry ingredients

Dry ingredients like flour in a glass bowl.

In a mixing bowl, combine flour, sugar, salt and baking soda.

Step Three: Combine the wet ingredients

In a separate, small bowl, combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.

Step Four: Make the Batter

Now comes the fun part. Pour the chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well combined.

A bowl of chocolate batter holds a blue spatula for stirring.

Step Five: Pour into the pan and bake

Pour the sheet cake batter into a prepared cake pan. Bake for 20 to 25 minutes.

Texas Sheet Cake Frosting

Most cakes require waiting until they are completely cooled before frosting, But not with homemade Texas sheet cake The recipe will be you Pour the Texas Sheet Cake Icing while the cake is still warmLet the frosting soak into the cake, making it even more moist and delicious!

So, let’s get to the recipe for Texas Sheet Cake Frosting!

Vegan Texas Sheet Cake makes a very dense, moist cake with a creamy chocolate frosting infused with pecans.

Melt the butter in a saucepan On medium heat. When the butter melts, add the cocoa powder
Remove from heat and stir in the soy milk and vanilla.
Stir in powdered sugar, 1 cup at a time. Then add the chopped pecans, and stir together.
Allow to pour frosting over still-warm cake Helps spread the heat evenly throughout the cake.

Once the cake has cooled slightly, you are ready to slice and serve.

Looking at a baking dish full of Texas sheet cake, ready to remove a slice with a spatula.

A hand reaches to grab a slice of this vegan Texas sheet cake straight from the pan!

Marley’s Tips

The glossy top comes from applying the frosting while the cake is still warm.

Serving advice

You can serve individual slices with any of the following:

Storage Tips

Cover the remaining cake slices (or store them in an airtight container). They will keep for up to 4 days at room temperature or up to 7 days in the fridge. You can freeze this cake (whole or individual slices) in a suitable freezer container or bag. It will keep in the fridge for up to 2 months.

A hand grabs a slice of vegan sheet cake and takes a bite. There are more slices in the background.

Vegan chocolate cake is a favorite

If you love this vegan chocolate sheet cake, did you know you can veganize the cake mix? It’s easy with the right add-ins. Also, here are more vegan chocolate cake recipes you might want to try:

We hope you love this Vegan Texas Sheet Cake recipe as much as we do.

Slices of vegan Texas sheet cake sitting on a plate. There are more slices in the background.

For Moist Chocolate Cake:

For the Chocolate Pecan Frosting:

Cook modePrevent your screen from going dark

Preheat oven to 350°F/175°C. Prepare your sheet cake pan with a quick spray of vegetable cooking spray.
In a saucepan, melt the butter over medium heat. Add the cocoa and stir until well combined. In a separate, small saucepan, heat the water until nice and hot. Add the hot water, stir, and bring the mixture to a boil for 20 to 30 seconds. Then remove from heat.
In a mixing bowl, combine flour, sugar, salt and baking soda.
In a separate, small bowl, combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
Pour the hot chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well combined. Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes.
We’ll be icing the cake while it’s still warm so go ahead and make the frosting while the cake bakes. Melt the butter in a saucepan (I used the same one from the cake… didn’t even bother washing it since the ingredients are the same) over medium heat. Add the cocoa. Does this sound familiar?
Remove from heat and add soy milk and vanilla. Stir until combined. Now add powdered sugar, 1 cup at a time, stirring it well between each cup. Add chopped pecans, stir together.
When cake is done, remove from oven and pour frosting evenly over still-warm cake. Help spread the heat away from the far corners of the cake. Make sure the frosting and pecans are evenly distributed throughout the cake.

(The products above contain sponsored links to products we use and recommend)

I use what is technically referred to as a “half” sheet cake pan, in that it is 12″ wide X 16″ tall by 2″ deep.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2013 and was updated in 2022 to include new photos, new text, and an updated recipe.

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