Vegan Texas Sheet Cake

Total time1 hr 15 min

Prep time20 min

Cook time25 min

This sheet cake is all about that deep, dark chocolate flavor and impossibly moist crumb, thanks to a hot cocoa mixture whisked right into the flour, sugar, and a touch of baking soda. It bakes up in one big pan, so you get a single even layer that's sturdy enough to hold a thick pour of glossy chocolate frosting on top. That frosting gets poured on while the cake is still warm, so it seeps into every edge and sets into a shiny, fudgy layer as it cools. A scattering of chopped pecans on top adds crunch against all that soft, rich chocolate underneath. It's an easy, crowd-pleasing dessert that cuts into neat squares for potlucks, parties, or just an afternoon craving, and it's a genuinely solid pick for a vegan spread. One bite of that tender crumb and glassy frosting and no one will be thinking about what's missing.

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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2 cups granulated sugar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup unsweetened cocoa powder
1 cup water
½ cup sour cream
1 tsp vanilla extract

For the frosting

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup unsweetened cocoa powder
6 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup pecans, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper, leaving a slight overhang on the long sides.
2
Whisk together the flour, granulated sugar, baking soda, and salt in a large mixing bowl until evenly combined.

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