Chocolate Sheet Cake with Chocolate Fudge Frosting

• Vegetarian

• Refrigerated

  • 1 Flax egg
  • 3/4 cup Soymilk

• Condiments

  • 1/2 cup Vegan butter
  • 1 cup Vegan buttermilk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 1/2 cup Cocoa powder
  • 3 1/2 oz Dark chocolate, vegan
  • 4 1/2 cups Powdered confectioner's sugar
  • 1/2 tsp Salt
  • 4 tsp Vanilla
  • 1 cup White sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil
  • 1 tbsp White vinegar

Found on lovingitvegan.com

Description

Ingredients

• For the Sheet Cake:
• 2 cups (250g) All Purpose Flour
• 1 cup (200g) White Sugar
• ½ cup (100g) Brown Sugar
• ¾ cup (65g) Cocoa Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 cup (240ml) Vegan Buttermilk
• ½ cup (120ml) Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• ½ cup (120ml) Vegetable Oil (I used olive)
• 1 Tbsp White Vinegar (or Apple Cider Vinegar)
• 1 Flax Egg
• For the Chocolate Fudge Frosting:
• 4 and ½ cups (540g) Powdered (Confectioners) Sugar
• ¾ cup (65g) Cocoa Powder
• ½ cup (112g) Vegan Butter
• 4 Tbsp (60ml) Soy Milk
• 2 tsp Vanilla
• For Decoration:
• 3.5 oz (100g) Vegan Dark Chocolate (Melted)

Directions

• Preheat the oven to 350°F (180°C).
• Sift the flour and cocoa into a mixing bowl and add the white sugar, brown sugar, baking soda and salt and mix together.
• Prepare the vegan buttermilk by squeezing half a lemon into a measuring jug and then adding soy milk up to the 1 cup line and allowing to curdle for a minute.
• Add the vegan buttermilk, soy milk, vanilla extract, oil and vinegar to the mixing bowl and whisk in with a hand whisk.
• Prepare your flax egg by mixing 1 Tbsp ground flaxseed with 3 Tbsp Hot Water and allowing to sit for a minute and become gloopy.
• Add the flax egg to your mixing bowl and mix in.
• Grease a half sheet baking pan with coconut oil or spray with non-stick spray.
• Pour your batter into the tray and spread across evenly.
• Place into the oven and bake for 15-20 minutes. Mine was ready at 17 minutes.
• When a toothpick inserted into the cake comes out clean, its ready.
• Allow to cool completely before frosting.
• Prepare your frosting by adding all the ingredients to an electric mixing bowl. Start on low speed, gradually increasing speed until your frosting is very thick and smooth.
• This is a very thick frosting, but make sure it is still spreadable. If not, add another tablespoon of soy milk.
• When the cake is completely cool, spread on the frosting thickly.
• Top with drizzled melted dark chocolate.

Nutrition