Low Iodine Vegan Texas Sheet Cake

Total time1 hr 5 min

Prep time20 min

Cook time25 min

4.5

(11)

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
2 cups organic cane sugar
1 tsp baking soda
½ tsp salt
1 cup vegan butter
⅓ cup unsweetened cocoa powder
1 cup water
½ cup plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the frosting

½ cup vegan butter
¼ cup unsweetened cocoa powder
6 tbsp plant-based milk
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup chopped pecans (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.
2
Whisk together the flour, organic cane sugar, baking soda, and salt in a large bowl until combined.

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