Simple Vegan Chocolate Sheet Cake

I’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.

I’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.


Author: Tina Khoury (The Barefoot Housewife)
Category: dessert



For The Cake
1 cup soy milk
2 tbs apple cider vinegar
1 tbs vanilla
2/3 cup of grapeseed oil (or any 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 cacao powder
1 1/2 cups coconut sugar

For The Icing
1/2 cup melted coconut oil
1/2 cup cacao powder
1/2 cup maple syrup
2 heaped tbs of tahini


  1. For The Cake
  2. Preheat oven to 175C or 347F
  3. Line/grease well a large baking sheet/tray 28 x 40cm (I think mine was a swiss roll tin)
  4. Mix together soy milk and vinegar and leave it to sit for a few minutes
  5. Sift together flour, baking powder, baking soda and cacao powder, then mix in coconut sugar
  6. Mix in your soy mixture, grapeseed oil, vanilla and water taking care not to overmix
  7. Pour into your lined baking sheet
  8. Bake for 20 mins or until a skewer inserted comes out clean
  9. Cool cake in the tin
  10. For The Icing
  11. Mix all the icing ingredients together
  12. Chill in the fridge for 10-15 mins or until the mixture firms up
  13. Beat together with a spoon until thick
  14. Spread onto the cooled cake
  15. Sprinkle with sea salt flakes or sprinkles of choice

Please Note: If it is hot weather you may need to store this cake in the fridge as the coconut oil in the icing will melt.