This vegan Texas sheet cake recipe is everything you want in a tender chocolate cake. It makes a rich, dense chocolate cake topped with pecan-infused chocolate frosting. It’s a perfect dessert any time of year!
Texas sheet cake is a perfect summer dessert along with this Vegan Potato Salad.
When I go to a picnic or any outside food gathering, I like to bring the best food! For example, this tasty Vegan Broccoli Salad is always a crowd favorite.
And, of course, any time I bring this vegan Texas sheet cake, there’s always lots of oohs and ahhs. That’s my favorite response to anything I make!
Why This Recipe is a Winner
- The chocolate frosting is poured over the cake while it’s still hot, filling every pore of the cake with deliciously sweet moisture
- Chopped Pecans are added to the frosting to give every bite a crunch from the nuts and amazing flavor too
- Blooming the cocoa powder with hot water brings out even more chocolate flavor in this irresistible cake recipe
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — or substitute coconut oil
- Cocoa powder
- Flour — You can use all-purpose flour, whole wheat pastry flour (different than whole wheat flour), or gluten-free baking flour
- Sugar — I typically use granulated sugar, but you can substitute coconut sugar
- Baking soda
- Plant-based milk
- Apple cider vinegar
- Tofu — A typical Texas sheet cake uses sour cream, but for this recipe, we’re using tofu combined with apple cider vinegar. Just about any tofu will do here (because we will be whipping it), but I recommend silken tofu. You can substitute vegan sour cream.
- Vanilla extract
How to Make Texas Sheet Cake
- Melt the butter in a saucepan over medium heat. Stir in the cocoa powder.
- Pour in hot water, stir, and bring that mixture to a boil for 20 to 30 seconds. Then remove it from heat.
- Stir together the flour, sugar, salt, and baking soda in a mixing bowl.
- Stir together the milk, vinegar, whipped tofu, and vanilla.
- Make the batter by stirring the chocolate mixture with the flour. Then, fold in the tofu mixture and stir until combined.
- Pour the batter into a prepared pan. Bake for 20 to 25 minutes.
- Make the frosting by melting butter in a saucepan over medium heat. Add the cocoa powder.
- Remove from heat and stir in the soy milk and vanilla. Then add the powdered sugar, 1 cup at a time, stirring between each cup. Then stir in the chopped pecans.
- Pour the frosting evenly over the still-warm cake. Let the heat help spread the frosting evenly across the cake.
It’s relatively easy to make this vegan Texas cake. Here are more detailed step-by-step instructions.
Step One: Make the Chocolate Sauce
The first step is to make the chocolate sauce.
- In a saucepan, melt the butter over medium heat.
- Add the cocoa and stir until well combined.
- In a separate, small saucepan, heat the water until it’s good and hot.
- Add the hot water, stir, and bring that mixture to a boil for 20 to 30 seconds.
- Remove from heat.
Step Two: Combine Dry Ingredients
In a mixing bowl, combine the flour, sugar, salt, and baking soda.
Step Three: Combine Wet Ingredients
In a separate, smaller bowl combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
Step Four: Make the Batter
Now comes the fun part. Pour the chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well-combined.
Step Five: Pour into Pan and Bake
Pour the sheet cake batter into a prepared cake pan. Bake for 20 to 25 minutes.
Texas Sheet Cake Frosting
Most cakes require waiting until it cools completely before frosting it, but not with homemade Texas Sheet Cake recipes. You will pour the Texas sheet cake icing while the cake is still warm, allowing the frosting to seep into the cake, making it even more moist and delicious!
So, let’s get to that recipe for Texas sheet cake frosting!
- Melt the butter in a saucepan over medium heat. Once the butter melts, add the cocoa powder
- Remove from heat and stir in the soy milk and vanilla.
- Stir in the powdered sugar, 1 cup at a time. Then add the chopped pecans, stir together.
- Pour the frosting evenly over the still-warm cake, allowing the heat to help spread the frosting evenly across the cake.
Vegan Texas sheet cake creates a very dense, moist cake with a creamy chocolate frosting infused with pecans.
The shiny frosting comes from applying it while the cake is still hot.
You can serve individual slices with any of the following:
- Coconut Whipped Cream
- Vegan No-Churn Ice Cream
- Vegan Chocolate Ice Cream
- Strawberry Purée
- Vegan Caramel Sauce
Cover leftover slices of cake (or store them in an airtight container). They will keep at room temperature for up to 4 days or in the fridge for up to 7 days. You can freeze this cake (either whole or individual slices) in an appropriate freezer container or bags. They will keep in the freezer for up to 2 months.
More Vegan Cake Recipes
If you love this vegan chocolate sheet cake, here’s even more vegan cakes you’ll want to try:
We hope you love this recipe for Vegan Texas Sheet Cake as much as we do.
Vegan Texas Sheet Cake
For the Moist Chocolate Cake:
- 1 cup vegan butter
- ¼ cup cocoa powder
- 1 cup hot water
- 2 cups all-purpose unbleached flour
- 1½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup almond milk
- 1 teaspoon apple cider vinegar
- ½ cup whipped firm tofu place tofu in a blender or food processor and pulse until smooth
- 1 teaspoon vanilla
- Preheat oven to 350F. Prepare your sheet cake pan by giving it a quick spray of vegetable cooking spray.
- In a saucepan, melt the butter over medium heat. Add the cocoa and stir until well combined. In a separate, small sauce pan, heat the water until it’s good and hot. Add the hot water, stir, and bring that mixture to a boil for 20-30 seconds. Then remove from heat.
- In a mixing bowl, combine the flour, sugar, salt, and baking soda.
- In a separate, smaller bowl combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
- Pour the hot chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well-combined. Pour the batter into the prepared cake pan. Bake for 20 – 25 minutes.
- We will be icing the cake while it is still warm so go ahead and make the frosting while the cake is baking. Melt the butter in a saucepan (I used the same one from the cake…didn’t even bother to rinse it out since the ingredients are so similar) over medium heat. Add the cocoa. Is this sounding familiar?
- Remove from heat and add the soy milk and vanilla. Stir until combined. Now add the powdered sugar, 1 cup at a time, giving it a good stir between each cup. Add the chopped pecans, stir together.
- Once the cake is done, remove it from the oven and pour the frosting evenly over the still warm cake. Let the heat help spread that frosting out all the way through from the far corners of the cake. Make sure the frosting and pecans are equally distributed across the cake.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.