Best Vegan Chocolate Sheet Cake with Cream Cheese Frosting
This Vegan Chocolate Cake is so moist and so delicious that people will be saying "this is the best chocolate cake ever!" The Vegan Cream cheese adds a unique taste that you will not find with regular cream cheese. Maybe you'll tell them it's vegan and maybe you won't.
Servings: 18 servings
Ingredients
Cake
- 3 c all-purpose flour
- 2 c granulated sugar
- 6 tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tbsp vinegar
- ⅔ c oil
- 2 c water
- 1 tsp vanilla
Vegan Cream Cheese Frosting
- ½ c vegan margarine
- ¾ c vegan cream cheese (we use Toffutti)
- ⅛ tsp salt
- 1 tsp vanilla
- ½ c unsweetened cocoa
- 2 c powdered sugar
- Sprinkles (optional)
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan.
- Using a mixer, add all the ingredients in the above order. To thrill the kids, pour the vinegar on top of the baking soda and watch it bubble!
- Stir to blend before you mix, this will prevent the cocoa powder from flying up and making a mess. After blending, mix on medium speed for 1-2 minutes until the batter is no longer lumpy. The batter will not be thick.
- Pour batter into the greased pan and bake from 30-35 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool. This recipe also makes 24 cupcakes. Bake cupcakes for 18-20 minutes.
Frosting:
- To make the frosting, cream together the non-dairy margarine, cream cheese, salt and vanilla using a mixer with a paddle attachment. Add the cocoa, put a towel over the opening and mix on low until the cocoa and margarine mixture is mixed thoroughly. Slowly add the powdered sugar and then increase the speed to medium and beat for 4-5 minutes until frosting is light and fluffy. Chill before using.
- Once the cake is cooled, remove frosting from the refrigerator and spread over the cake and decorate. Keep refrigerated before you are ready to serve and after.
Notes
Make sure to refrigerate the frosted cake so the vegan cream cheese does not spoil.
This cake can be made ahead of time. Cooled cake can be left at room temperature overnight. If frosting is refrigerated, let it stand at room temperature for 10 minutes before frosting and beat for 1 minute. You can freeze a frosted or unfrosted cake for up to 2-3 minutes.
For two 8-inch round pans, bake 30-35 minutes.
For two 9-inch round pans, bake 25-30 minutes.
For two 9-inch round pans, bake 25-30 minutes.