Vegan Texas Sheet Cake

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.

Slices of vegan Texas sheet cake are stacked on top of each other with more slices and pecans around it.

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
  • Salt
  • 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

  1. Melt the butter in a saucepan over medium heat. Stir in the cocoa powder.
  2. Pour in hot water, stir, and bring that mixture to a boil for 20 to 30 seconds. Then remove it from heat.
  3. Stir together the flour, sugar, salt, and baking soda in a mixing bowl.
  4. Stir together the milk, vinegar, whipped tofu, and vanilla.
  5. Make the batter by stirring the chocolate mixture with the flour. Then, fold in the tofu mixture and stir until combined.
  6. Pour the batter into a prepared pan. Bake for 20 to 25 minutes.
  7. Make the frosting by melting butter in a saucepan over medium heat. Add the cocoa powder.
  8. 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.
  9. 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.

A saucepan is full of chocolate batter. A green spatula is stirring the ingredients.
  1. In a saucepan, melt the butter over medium heat.
  2. Add the cocoa and stir until well combined.
  3. In a separate, small saucepan, heat the water until it’s good and hot.
  4. Add the hot water, stir, and bring that mixture to a boil for 20 to 30 seconds.
  5. Remove from heat.

Step Two: Combine Dry Ingredients

Dry ingredients, like flour, in a glass bowl.

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.

A bowl of chocolate batter has a blue spatula in it for stirring.

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!

  1. Melt the butter in a saucepan over medium heat. Once the butter melts, add the cocoa powder
  2. Remove from heat and stir in the soy milk and vanilla.
  3. Stir in the powdered sugar, 1 cup at a time. Then add the chopped pecans, stir together.
  4. Pour the frosting evenly over the still-warm cake, allowing the heat to help spread the frosting evenly across the cake.
Looking down on a baking dish full of Texas sheet cake, with a spatula ready to remove a slice.

Vegan Texas sheet cake creates a very dense, moist cake with a creamy chocolate frosting infused with pecans.

A hand reaches in to grab a slice of this vegan Texas sheet cake straight from the pan!

Marly’s Tips

The shiny frosting comes from applying it while the cake is still hot.

Serving Suggestions

You can serve individual slices with any of the following:

Storage Tips

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.

A close-up shot of vegan Texas sheet cake with several slices and pecans next to it.

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.

A close-up shot of vegan Texas sheet cake with several slices and pecans next to it.

Vegan Texas Sheet Cake

I think my mom makes this Texas Sheet Cake every summer which means having a slice of it right now makes me feel all summery inside.
5 from 8 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 318kcal
Author: Namely Marly

Ingredients

For the Moist Chocolate Cake:

  • 1 cup vegan butter
  • ¼ cup cocoa powder
  • 1 cup hot water
  • 2 cups all-purpose unbleached flour
  • 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

For the Chocolate Pecan Frosting:

  • 1/2 cup vegan butter
  • ¼ cup cocoa powder
  • 2– 3 tablespoons plant-based milk
  • 1 teaspoon vanilla extract
  • 3– 4 cups powdered sugar
  • ½ cup chopped pecans plus more if you’d like to put on top for a nice touch

Instructions

  • 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.

(The products above contain sponsored links to products we use and recommend)

Notes

I use what is technically referred to as a “half” sheet cake pan, in that it is 12″ wide X 16″ long by 2″ deep.
Nutrition Facts
Vegan Texas Sheet Cake
Amount Per Serving
Calories 318 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 190mg8%
Potassium 71mg2%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 47g52%
Protein 2g4%
Vitamin A 355IU7%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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.

29 Responses to Vegan Texas Sheet Cake

  1. Avatar thumbnail image for MarlyAverie @ Averie Cooks Reply

    You did an amazing job with this cake, vegan or not! But keeping it vegan is EXTRA impressive! Pinned!

  2. Avatar thumbnail image for MarlyAudrey Reply

    this sounds delicious. I never offer to take dessert when we go out but with this cake, I will. I wonder what kind of tofu you used – regular or silken – soft or firm.

    Thanks

    • Avatar thumbnail image for MarlyMarly

      I used more of a firm tofu – I think it does a better job creating a moist cake. Thanks for catching that – I’ll add it to my ingredients!

  3. Avatar thumbnail image for MarlyPaula - bell'alimento Reply

    You had me at sheet cake.

  4. Avatar thumbnail image for MarlySandy@ReluctantEntertainer Reply

    Oh, yum. We have more and more Vegan friends now so this will be great for summer entertaining! Thanks girl! See you in Austin!

  5. Avatar thumbnail image for MarlyErika Reply

    This is brilliant…I am so making this and will feel no shame as I devour the entire pan. 🙂

    • Avatar thumbnail image for MarlyMarly

      It’s vegan so it comes entirely without guilt. Oh, how I wish that were true…

      I mean, it is true that it’s vegan…and being vegan means it’s cholesterol free which is a good thing. But, alas, it is not calorie free. So I truly enjoy these…but with some restraint. But a little unrequitedness makes a thing just a little bit better. Don’t you think?

  6. Avatar thumbnail image for MarlyAudrey's Mamma Reply

    I keep looking for good recipes to fool my meat-loving husband. This one should work. He thinks my plant to eat more plant based will mean no more good tasting food.

  7. Avatar thumbnail image for MarlyBrenda @ a farmgirl's dabbles Reply

    You did a lovely job on this cake, Marly!!

  8. Avatar thumbnail image for MarlyShaina Reply

    Gorgeous cake. Sheet cake is one of those quintessential summer desserts. Easy to carry for potlucks, picnics, and barbecues.

  9. Avatar thumbnail image for MarlySavitri Reply

    Sounds delicious and i want to make it straight away…just how much ist a STICK of margerin? <3

    • Avatar thumbnail image for MarlyMarly

      Thanks for pointing out my ambiguous directions. “One stick” of margarine is small-town Missouri talk for 1/2 cup. Sometimes you can take the girl out of the small town, but you can’t take the small town out of the girl. 😉

  10. Avatar thumbnail image for MarlyAnna @ Crunchy Creamy Sweet Reply

    Looks gorgeous and absolutely delicious! Pinning this beauty!

  11. Avatar thumbnail image for MarlyKate Reply

    Trying this for Memorial weekend!!

  12. Avatar thumbnail image for MarlySwetha Reply

    Hi what is the substitute for tofu?
    We are lacto vegetarian so no issues on using dairy products…
    Thanks in advance…

    • Avatar thumbnail image for MarlyMarly

      Hi Swetha. Well, that tofu is serving as the egg replacer so you could try using applesauce or even a tablespoon of ground flax seeds with 3 tablespoons of water. You could try a mashed banana or even a measure out a half cup of mashed avocados. I hope this is helpful!

  13. Avatar thumbnail image for MarlyKimberly Reply

    The instructions say “sheet cake pan,” but what size was it? I’ve never used or seen one of those before.

    • Avatar thumbnail image for MarlyMarly

      Hi Kimberly, This is such a great question and thank you for asking it! It’s so easy to have assumptions around things like the size of a sheet cake pan! I will adapt the recipe to indicate that I use what is technically referred to as a “half” sheet cake pan, in that it is 12″ wide X 16″ long by 2″ deep. This sheet cake pan is similar to the one I used, but a little bit bigger.

  14. Avatar thumbnail image for MarlyNina Webb Reply

    I made this sheet cake today and it turned out great! I used coconut oil instead of vegan butter and used walnuts instead of pecans (my granny from Indiana always made this with walnuts).. Thanks for this great vegan version!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Nina! So glad you loved it. Also, love your adaptations. Walnuts are amazing with chocolate! ❤️

  15. Avatar thumbnail image for MarlyHolly M Reply

    Delicious, everyone loved it! Clear, easy directions to follow (thank you). No one else knew it was vegan – but I was happy I could eat it too. 🙂

    • Avatar thumbnail image for MarlyMarly

      Thanks, Holly! I’m so glad you had a good experience with this recipe and that everyone loved it! We usually make this in the summer but it makes a wonderful treat any time of the year!

  16. Avatar thumbnail image for MarlySarah Cloud Reply

    This turned out so good! One of the best chocolate cakes I’ve ever had, and it’s my favorite food. I cut the butter in half and substituted 1/2 cup of applesauce. Also, cut the butter in the frosting in half, not substituting anything and turned out great! Thank you for sharing this recipe.

    • Avatar thumbnail image for MarlyMarly

      So glad you liked this recipe Sarah! Your adaptations sound spot on!

  17. Avatar thumbnail image for MarlyWill Reply

    I made this with coconut oil instead of margarine – and it worked wondefully! Thank you!

  18. Avatar thumbnail image for MarlyLeeAnn Reply

    Made the cake for a friend’s birthday party (used a vanilla frosting). It was delicious! Thanks for the recipe

  19. Avatar thumbnail image for MarlyJaney Reply

    Really gooey and good, I accidentally made it in a 9×13 the first time and it was so good I didn’t even notice I made a mistake

  20. Avatar thumbnail image for Marlysb Reply

    I don’t get the coconut sub for sugar- could you explain? Does it make the whole cake taste like coconut? What kind?

    • Avatar thumbnail image for MarlyMarly

      Hi SB. I oftentimes will sub out coconut sugar for granulated sugar in my recipes. I find it in health food stores or online. It has a lovely dark color and rich caramel-like flavor.

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