Cocoa or Cocao?You can use either really – I always go for Organic Cocoa powder; it’s got the perfect amount of sweetness and doesn’t make you feel guilty afterward.
What’s the best non dairy milk to use?I use Silk Almond Milk for EVERYTHING – I’ve never liked any other milk to be honest. Any plant based milk will work well with this recipe, even homemade 🙂 Just be sure not to use those sweetened or flavored non-dairy milks, because it will change the sweetness and flavor of the pudding.
How do I make sure the cake is soft and moist?Typically, cake is moist because of the oil/butter, but since we’re not using any of that I had to be creative on what would be the best substitute. I first tried applesauce, but the cake became too dense and almost rubbery, then I tried pureed avocado and it was slightly better, but then I tried non dairy yogurt and it was absolutely PERFECT.
The other important thing to remember is baking time. DO NOT OVERBAKE. Remember, it still slightly bakes in the pan even after you remove it from the oven. I baked mine at 350º for 14 minutes and it was perfectly done.
What’s the best gluten free flour to use?For this cake, I personally prefer measure for measure baking flour. I’ve tried other flours, but the measure for measure baking flour gave me the most perfect cake each time. I ONLY use King Arthur’s GF Baking flour.
How do I make my frosting WFPB?I made two different kinds of frosting, one with coconut cream and vegan chocolate chips and one frosting completely whole food plant based. Here’s the recipe:
In a high speed blender, add 1 cup pitted dates, 1 cup + 1 tbsp almond milk,1/4 cup cocoa/cocoa powder, and 1/2 tsp vanilla extract. Blend until smooth and chill in the fridge for 2-3 hours. After it’s cool and firm, use a hand mixer to whip up the frosting.
What’s the best way to reheat?The best way to reheat this soup is on the stovetop, just add some more water or broth to ensure it’s just as soupy.
Vegan Chocolate Sheet Cake with Chocolate Frosting
- For the frosting :
- 2 cups vegan chocolate chips
- 1/2 cup chilled coconut cream (scooped up - no liquid)
- 1/4 tsp vanilla bean paste
- WFPB frosting :
- 1 cup pitted medjool dates
- 1 cup + 1 tbsp almond milk
- 1/4 cocoa powder
- 1/4 tsp vanilla extract
- For the cake :
- 1.5 cup gluten free flour
- 1/2 cupcocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla bean paste
- 1/2 cup non dairy milk
- 1/2 cup instant coffee
- 1 cup maple syrup
- 3 tbsp non dairy yogurt
- 1 tbsp apple cider vinegar
To make the frosting using coconut cream, chill a can of coconut cream overnight. When ready to make the frosting, scoop up only the top fat of the cream (about 1/2 cup)
Boil some water in a medium saucepan and set up a double boiler (make sure the bottom of the bowl doesn’t touch the water). Melt the coconut cream and chocolate together.
Once most of the chocolate is melted, remove from heat and mix until completely melted. Mix in the vanilla bean extract and chill for 2-3 hours until firm.
Preheat oven to 350º and line a 9x13 baking pan with nonstick parchment paper
Start by curdling your milk by adding 1 tbsp of apple cider vinegar to 1/2 cup of non dairy milk (I used almond milk) - this will act as ‘buttermilk’. Set aside
Sift and combine all the dry ingredients and set aside
Combine all the wet ingredients, including the curdled milk
Slowly add a little bit of wet ingredients into the dry ingredients and mix. Repeat until all the dry ingredients and wet ingredients are fully incorporated. Be careful not to overmix.
Transfer mixture to baking sheet. Tap on the counter 3-4 times to remove any air bubbles
Bake in the oven 14-15 minutes
Let cool completely in the pan before transferring to cooling rack
When you’re ready to frost your cake, remove the chilled chocolate and coconut cream mixture
Using a hand mixer, whip until smooth. If it’s too firm, then add 1-2 tbsp of warm non dairy milk. It should be a creamy, spreadable consistency.
Frost cake by spreading a heaping amount all over the cake.
Cut and enjoy!