My mom introduced me to this recipe for Texas Sheet Cake several years ago. It’s one of the staples in her selection of family dinner desserts. Our family always requests it and my mom never likes to disappoint anyone.
Talk about disappointing people, I did a grand job of that when I decided to go vegan. My mom wasn’t so thrilled with the idea of it. She’s an interestingly complex person (aren’t we all?) because she loves to talks about losing weight and being healthy, but she’s not too happy when someone walks away from the table without having some of her fabulous desserts. We always try to bring our own, but my mom insists on making her own food for everyone.
But my mom is also a trooper. Once she realized we were vegan to stay, she began transforming some of her tried and true recipes to meet our needs. So my mom will fix for us vegan stuffing, gravy, casseroles, and now we even have vegan Texas Sheet cake. So our family dinner will have a regular Texas sheet cake for 20 people to share and a vegan Texas sheet cake for the 3 vegans to share. Sounds fair to me!
So this recipe comes from my mother’s reluctant vegan recipe box. I did make a change or too (Don’t tell my mom). Her recipe calls for 1 cup of margarine and I decided to change that to a half cup and added a half cup of peanut butter instead. That’s because we like to try to reduce margarine when we can. I then boosted up the cocoa a bit to try to cover up any residual peanut butter taste. My family and I loved this recipe. It’s very moist and well worth the calories!
Vegan Chocolate Sheet Cake
½ cup vegan margarine
½ cup peanut butter
1 cup water
½ cup cocoa
2 cups sugar
2 cups flour, (1 cup white & 1 cup whole wheat)
¼ teaspoon salt
1 teaspoon baking soda
½ cup applesauce
½ cup soy buttermilk, (Soy milk combined with 1 tablespoon Apple cider vinegar)
½ cup vegan sour cream (we use Tofutti Sour Cream)
1 teaspoon vanilla
½ cup margarine
¼ cup cocoa
¼ cup soy milk
3 cups powdered sugar
½ teaspoon vanilla
½ cup chopped pecans
Heat your oven to 350.
Cake: Combine margarine, peanut butter, water, and cocoa in a microwave safe bowl, place in the microwave and heat until margarine melts. I used 20 second increments until the margarine melted. (You can also use a saucepan and place over medium heat, stir, and then transfer to a bowl).
Next combine 1 tablespoon of apple cider vinegar to a scant 1/2 cup of soymilk. Let it sit for a moment while you take the following steps. Mix together sugar, flour, salt, and soda in a small bowl. Add this to the margarine mixture. Combine the soymilk, apple sauce, vegan sour cream, and vanilla; mix well. Add this to the margarine mixture and stir well.
Pour batter into a 9 X 13 cake pan. You can also use a jelly roll pan if you have one of those. Bake at 350° for 20 minutes.
While the cake is baking, begin mixing your frosting. Combine margarine, cocoa and soy milk in a saucepan. Bring to a boil. Combine margarine mixture with powdered sugar and vanilla in a medium bowl and mix well with an electric mixer. Next, add the chopped pecans and stir well. You can add more soy milk if you would like a thinner consistency to your frosting. Spread frosting over hot cake and sprinkle with more chopped pecans.