simple vegan chocolate sheet cake

This vegan chocolate sheet cake is moist, fluffy & perfect topped with the decadent chocolate tahini frosting.

simple vegan chocolate sheet cakeI’m sure the universe is trying to tell me something. The word simple popping up so much lately. The most recent was a spare ticket to hear Ken Segall speak. The author of “Insanely Simple” & “Think Simple”. Need I say more. I’m a big believer in signs, so universe I’m listening, I’m going to try & keep things simple!

I’m very good getting ideas & running with them, only to leave many unfinished and a work in progress. Well, it’s time to go back to the recipes I have already started to create & finish them. Desserts that you are craving the final recipe for. These are the recipes I will be working on for the next few months. Chocolate pear tart, chocolate cookies with blackberry cashew creme, chocolate ganache tart, chocolate chip ice cream sandwiches. I’m guessing you all like chocolate.simple vegan chocolate sheet cakeI’ve also decided to start de-cluttering. School holidays are coming up & the kids like the idea of having a garage sale & saying goodbye to stuff. I’ve also been highly recommended the Marie Kondo book, so I’ll be getting my hands on a copy ASAP. Since entering the food blogging, photography, styling world my prop addiction has gotten way out of control. I find myself saying “One day I will need that tiny set of vintage spoons.”, “That floral side plate would be a great addition to my collection.”, “Wow, that rusty old BBQ plate dumped on the side of the road would make a great backdrop!”

As I continue on my journey to simplicity I will keep you updated on my progress. Pass on anything I’ve learnt in the process & get through the mountain of recipes you would like to see.simple vegan chocolate sheet cakeStarting with this terribly simple vegan chocolate sheet cake only garnished with sea salt flakes. This vegan chocolate cake has been in the making for some time. Previously made for birthdays as a small layer cake. This time I thought I would try it in a sheet pan. It’s now my cake of choice for parties, school fundraisers & anytime a quick chocolate fix is needed for a large group.

It was so easy to throw together, quick to cook & cool. I even topped it with a chocolate tahini frosting with the cake still in the cake tin! I would have loved to sprinkle some colourful sprinkles on top, but I couldn’t find any without artificial colours etc… So a sprinkling of good quality flaky sea salt was my next option. So good!

If you don’t have tahini or can’t eat sesame seeds I’m sure you could swap this for peanut or almond butter if you wanted. I would also love to try it with a caramel frosting or even a more traditional buttercream.

Like chocolate? Then how about trying my raw vegan chocolate banana tarts!

I’d love to see a photo on Instagram if you make it.

Thankyou,
Tina xsimple vegan chocolate sheet cake

simple vegan chocolate sheet cake

simple vegan chocolate sheet cake

Ingredients

    Cake
  • 1 cup soy milk
  • 2 tbs apple cider vinegar
  • 1 tbs vanilla
  • 2/3 cup of grape seed oil (or neutral flavoured oil)
  • 1 cup of just boiled water
  • 2 cups of plain flour (I used white spelt)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup of cacao
  • 1 1/2 cups of coconut sugar
  • Icing
  • 1/2 cup melted coconut oil
  • 1/2 cup cacao
  • 1/2 cup of maple syrup
  • 2 heaped tbs of tahini

Instructions

    For the cake
  1. Preheat oven to 175C or 347F
  2. Line/grease well a large baking sheet/tray 28 x 40 cm (I think mine is a swiss roll tin)
  3. Mix together soy & vinegar & let it sit for a few minutes
  4. Sift together flour, baking powder, baking soda & cacao
  5. Mix in coconut sugar
  6. Mix in your soy, grape seed oil, vanilla & water taking care not to over mix
  7. Pour into your baking sheet
  8. Bake for 20 mins or until skewer inserted comes our clean
  9. Cool cake in the tin
  10. For the icing
  11. Mix all ingredients together
  12. Chill in the fridge for 10-15 mins or until it firms up
  13. Beat together with a spoon until thick
  14. Spread onto cooled cake
  15. Sprinkle with sea salt flakes or sprinkles of choice
  16. If its hot weather you may need to store in the fridge as the coconut oil will melt
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