Go Back
+ servings
A stack of vegan Texas sheet cake slices sits on a plate. There are more slices in the background.

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24
Calories 318kcal


For the Moist Chocolate Cake:

  • 1 cup vegan butter
  • ¼ cup cocoa powder
  • 1 cup hot water
  • 2 cups all-purpose unbleached flour
  • 1 ½ 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:

  • ½ 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


  • Preheat oven to 350°F/175°C. 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 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. 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 to 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.


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.


Calories: 318kcal | Carbohydrates: 57g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 71mg | Fiber: 1g | Sugar: 47g | Vitamin A: 355IU | Calcium: 20mg | Iron: 0.9mg