A plant based version of the classic, this vegan Texas Sheet Cake is sure to be a hit at any party!
Every year for the past 40+ years my parents have thrown a big 4th of July party. And every year my mom makes certain dishes that I now associate specifically with the 4th. Pasta salad, baked beans, homemade vanilla ice cream. But perhaps my favorite is this vegan Texas Sheet Cake! My mom first started making this cake after a friend and neighbor brought it to share sometime back in the 80’s. And we’ve been making it ever since. It wouldn’t be the 4th of July without it! And now it’s VEGAN!
Vegan Texas Sheet Cake
Vegan Texas Sheet Cake is: Chocolatey. Sweet. Moist. A little bit rich. But not too rich. Enough to serve a crowd. It’s truly a perfect cake. So perfect, in fact, that I’ve made it 3 times in the last week, as I worked to veganize my mom’s recipe.
What is Texas Sheet Cake?
Texas Sheet Cake could be called the sheet pan version of chocolate cake. It’s a cake baked in a sheet pan (aka jelly roll pan) that is about 3/4 of an inch thick. You pour the frosting directly onto the cake in the pan and it firms up quickly. Then it’s ready to cut and serve. I serve it in small squares, just like you would serve a brownie. If you don’t cut your squares too big you can even serve it as a hand held treat. Don’t worry—you can always go back for round 2! Texas Sheet Cake is typically kept plain, just cake and frosting, without any toppings.
What’s the difference between Texas Sheet Cake and Mississippi Mud Cake?
Ok, confession time. Up until about a week ago my family called this cake a Mississippi Mud Cake. My Grandpa Joel was from Mississippi, and even though the recipe came from my childhood neighbor, the name just seemed to make sense. I really thought the difference between a Texas Sheet Cake and a Mississippi Mud Cake was just a regional naming difference. Then I turned to google and realized that true Mississippi Mud Cake is similar to a Texas Sheet Cake, but not quite the same. While the cakes themselves are pretty similar, a Mississippi Mud Cake comes with toppings like marshmallows and nuts. It turns out that our beloved Mississippi Mud Cake is actually a Texas Sheet Cake, as we don’t add any toppings to ours.
Vegan Egg Replacers
My mom’s original recipe isn’t vegan, but ingredients like dairy butter are really easy to swap for the vegan version. Eggs are a little trickier. It baked goods that need some binding and stickiness I use a banana. When making scrambled eggs I use tofu. For a cake that needs moisture I use some applesauce. In cookies I often use a commercial powdered egg replacer.
For this cake, that already has a lot of moisture from the dairy free butter and vegetable oil, I needed lift. I turned to super easy pantry staples—baking powder, baking soda, and vinegar. Vinegar combined with baking soda creates a chemical reaction, complete with bubbles, that provide lift and leavening in the cake. Baking powder does this on its own. This recipe already called for 1 teaspoon of baking soda, as well as a half teaspoon of vinegar. I kept the baking soda, increased the vinegar, and added baking powder for additional lift. The end result is a super fun bubbly reaction, and a light and fluffy cake, with no “weird” ingredients. The mixture increased in volume from 1/2 cup to 2 cups!!! This is a great one to do with your kids—mine loved it!
Perfect for a party!
The best thing about this Vegan Texas Sheet Cake (besides the amazing taste) is that it makes cake for a crowd—an entire sheet pan worth of cake. I brought it to two different end of school year parties last week! It’s also quick to make—it only bakes for 20 minutes! For extra fun, I sometimes top the frosting with sprinkles! My mom always serves it for the 4th of July with little flag toothpicks on top!
Family Recipes
Looking for more of my favorite family recipes? Here are some of my favorite dessert recipes that have been handed down to me from my mom!
Let’s make Vegan Texas Sheet Cake!
Are you ready to get baking? Let’s make vegan Texas Sheet Cake! Please give it a try and let me know how you like it in the comments below!
Vegan Texas Sheet Cake
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup dairy free butter (I like Earth Balance)
- 4 Tablespoons cocoa powder
- 1/2 cup non dairy milk (I used oat milk)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 Tablespoons apple cider vinegar
For the frosting:
- 1/3 cup non dairy milk (I used oat milk)
- 1/2 cup dairy free butter (I like Earth Balance)
- 4 Tablespoons cocoa powder
- 1 teaspoon vanilla
- 1 pound powdered sugar
Instructions
For the cake:
- Preheat the oven to 400°. Line a 12"x17" sheet pan with parchment paper, and spray with cooking oil spray (it is necessary to spray or grease to ensure easy removal from pan). Set aside.
- Mix the flour and sugar together in a large bowl. Set aside.
- Add the water, oil, butter, and cocoa powder together in a small bowl. Melt in the microwave for 2 minutes. Whisk together to make sure butter is melted.
- Pour the melted chocolate butter mixture over the flour and sugar. Whisk together until flour is completely incorporated. Set aside.
- Add the milk, baking powder, baking soda, and vanilla to a 2 cup measuring cup. Whisk together.
- Add the apple cider vinegar. You can give it a small stir and watch it bubble—it will rise to the 2 cup line!
- Pour the vinegar mixture over the batter and whisk gently until completely incorporated.
- Pour the batter onto your prepared sheet pan. Place in the oven and bake for 20 minutes.
- Remove the cake from the oven and allow to cool completely (because it is a thin cake it does cool quickly!).
For the frosting:
- Once the cake is cool, begin the frosting. Do not make the frosting ahead, as it will firm up too much and you won't be able to spread.
- Place the milk, butter, cocoa powder, and vanilla in a small bowl. Melt in the microwave for 2 minutes. Whisk together to make sure butter is melted.
- Place 1 pound of powdered sugar in a large mixing bowl.
- Pour the melted butter chocolate mixture over the powdered sugar and whisk completely (alternatively you can do this in your mixture to avoid any lumps of powdered sugar).
- Working quickly, pour the frosting over the cooled cake and spread with a spatula to cover evenly. Allow to cool completely before cutting.
- Cut into squares and serve. If it is especially warm in your house you can store the cake in the refrigerator. Enjoy!
I made this for my best friend’s birthday and she said it was the best vegan cake she’s ever had! I made it in a 9×13 pan and it was done in 20 minutes. She ate 5 pieces one after another! I am wanting it make this cake again, but a non-vegan version so I don’t have to buy vegan butter and oatmilk just for one cake. Can I use regular butter in place of the vegan butter and regular milk in place of the oatmilk? Thank you!
Hi! I’m so glad it was such a hit! And I totally know about eating 5 pieces in one sitting! Yes, if you don’t need to make it vegan you can make the swaps. I actually veganized this from my mom’s non-vegan recipe in the first place!
Can this be made using a 9″x13″ cake pan?
Yes! It will be thicker, so you’ll likely need to cook a bit longer. Just test with a toothpick for doneness.
I made this exactly as written except I added a little ground cinnamon to the cake batter as that is how my mother always made her sheet cake. It was absolutely awesome and reminded so much of my favorite sheet cake my mother always made for my birthdays when I was growing up. Thank you so much for coming up with this vegan recipe! Also, it was a huge hit at the office with a non vegan crowd.
Oh, I’m so happy that it was such a big hit! And yes, I bet the cinnamon was a perfect touch—I love adding cinnamon to chocolate! Thank you so much for stopping by to let me know!
OMGG!!!
The best vegan cake i’ve ever try. I´ve done for my family and the are very impressed.
This will be my birthday cake for sure.
It taste so good and smells incredible.
Thank you!!! I love it too! So easy to make, and soooooo yummy! So glad it was a hit with your family!
Awesome. Actually made this (so I gave a rating) for a church dinner. Rave reviews–people even took home some of the cake.
Ah, I’m so happy to hear this!!! It’s so yummy—I’m glad your friends were able to take some home with them as well!!! Thank you for your comment and rating!!!
I’m wondering could you substitute coconut oil for the vegan butter?
I haven’t tested it like that. My thought is that it will work, but be a bit greasy…but still taste good. I think it would just affect the texture. If you do give it a try be sure to report back on how it goes!
Oh my gosh, I LOVE a sheet cake. I have got to make this with D ASAP – he’s going to freak out!
He will LOVE the science part with the vinegar! It’s so much fun!!!
This reminds me a lot of the wacky cake my mom always made when we were growing up but in sheet pan form. It looks so chocolatey and delicious! Now I’m REALLY wishing I was spending the 4th with you in Washington!
Oh wow, yes! Wacky Cakes!!! I hope this will live up to the memory of the one your mom makes! And you are welcome to celebrate the 4th with us in Washington ANY time!!! Or any other day!
I’ve never head of either Texas Sheet Cake or Mississippi Mud Cake, so I learned something today! This cake looks delicious, so I can see why your family loves it so much.
Oh boy, you’ve got to get on that!!! It’s so good! I think it originates in the south….so that might explain why you haven’t had it before! You can start a new tradition up north!
This recipe looks sooo good! I’m about to put myself in a food coma with this cake haha thank you!
Hahaha! Awesome! Chocolate cake comas are the best kind!