Vegan Texas Sheet Cake

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!

• • Sugar and Spice Cookies
  • Classic Vegan Sugar Cookies
  • Grandma Henrietta’s Bourbon Balls
  • Aunt Betty’s Vegan Apple Pie
  • Lemon Jello Salad
  • Cream Cheese Peppermint Patties
  • Vegan Eggnog Punch with Candy Cane Ice Cream

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!  

Print Recipe

5 from 1 vote

Vegan Texas Sheet Cake

A plant based version of the classic, this vegan Texas Sheet Cake is sure to be a hit at any party!  

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: sheet cake, texas sheet cake, vegan

Servings: 24 people

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!

Notes

1/2 cup of butter = 8 Tablespoons = 1 stick of Earth Balance

Video Music: ERF by Ben Sound