City Lifestyle

Vegan Chocolate Sheet Cake


Article by Marly McMillen

Originally published in Johnson County Lifestyle

Marly McMillen, a local Kansas City resident and author just released her cookbook, The Everything Vegan Meal Prep Cookbook. It includes everything from super-indulgent treats to whole-food recipes written to make it easy to get dinner on the table.

Vegan Chocolate Sheet Cake


  • ½ cup plant-based milk (vanilla or plain)
  • 1 teaspoon apple cider vinegar
  • ½ cup vegan butter
  • ½ cup peanut butter
  • 1 cup water
  • ½ cup cocoa powder, unsweetened
  • 2 cups granulated sugar 
  • 2 cups flour (1 cup white and 1 cup whole wheat)
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup applesauce
  • ½ cup vegan sour cream (we use Tofutti sour cream)
  • 1 teaspoon vanilla

For the chocolate ganache frosting:

  • ½ cup vegan butter
  • ¼ cup cocoa
  • ¼ cup soy milk
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • ½ cup chopped pecans


Heat oven to 350 degrees and spray pan (12x16x3 inches) with cooking spray.

In a small bowl combine milk and apple cider vinegar. Stir. Set aside.

Combine butter, peanut butter, water, and cocoa powder in a microwave-safe mixing bowl. Place in the microwave and heat until butters melt.

In a separate bowl, add sugar, flour, salt, and baking soda. Add to the vegan butter mixture and stir to combine.

To the bowl with the milk, add the applesauce, vegan sour cream, and vanilla. Stir to combine. Add this to the batter and stir.

Pour batter into pan. Bake at 350 degrees for 20–25 minutes. 

Chocolate Ganache Frosting

Combine vegan butter, cocoa powder, and milk in a microwave-safe bowl. Heat in 30-second increments until the mixture begins to boil. 

Add powdered sugar and vanilla and mix well. Stir in the chopped pecans.

Spread frosting over cake while still hot. Place a half pecan piece in the center of where each slice will be.

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