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slice of vegan sheet cake on a plate

One Bowl Vegan Chocolate Sheet Cake (Gluten Free, Oil Free)

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 23
  • Total Time: 28 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

The Best vegan chocolate sheet cake ever! This vegan sheet cake is super rich and decadent yet secretly vegan, gluten free, dairy free, and oil free. Made in just one bowl, you won’t believe how easy and delicious this sheet cake is!


Ingredients

Scale

Vegan Chocolate Sheet Cake:

  • 2 cups oat flour, sifted 
  • 1 cup cacao powder 
  • 1 cup coconut sugar 
  • 2 tsp arrowroot powder
  • 1 1/4 cup unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter
  • 1 cup unsweetened applesauce, room temperature 
  • 3 tsp baking soda + 1 tsp apple cider vinegar (DON’T mix until you’re about to add to the batter)

Vegan Chocolate Buttercream:

  • 1 cup vegan butter, room temperature
  • 1 1/2 cups coconut sugar
  • 1 cup cacao powder
  • vegan sprinkles, if desired

Instructions

  1. Preheat the oven to 350F and line an 8×8 or 9×9 square baking pan with parchment paper and oil.
  2. In a medium bowl, whisk together the oat flour, cacao powder, coconut sugar, and arrowroot powder.
  3. Add in the applesauce and dairy free milk mixture, and fold together. 
  4. Once the batter is mixed, combine the baking soda and apple cider vinegar. Allow it to foam, and immediately add to your batter, then mix. 
  5. Pour the batter (it should be rather thick) into the baking pan, and place the baking pan into the oven to bake for 20-23 minutes, or until a toothpick comes out clean.
  6. Remove from the oven and allow the cake to cool for 10 minutes in the pan. Then carefully transfer to a cooling rack to cool completely so that you may frost.
  7. When ready to frost, prepare the vegan chocolate buttercream. In a stand mixer or using a hand mixer and large bowl, cream the vegan butter for 2-3 minutes. Add in the cacao powder and coconut sugar, and cream until fluffy and smooth.
  8. Spread onto the cooled chocolate cake. Top with sprinkles. 
  9. Slice and enjoy! Store any leftovers covered and in an airtight container at room temperature for up to 2 days, in the fridge up to 5 days, or in the freezer up to 3 months.

Nutrition

  • Serving Size: 1/9th without frosting
  • Calories: 221
  • Sugar: 24.2 g
  • Sodium: 50.6 mg
  • Fat: 3.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 46.9 g
  • Fiber: 4.7 g
  • Protein: 5.4 g
  • Cholesterol: 0 mg

Keywords: chocolate sheet cake, one bowl chocolate cake, vegan gluten free chocolate cake, vegan sheet cake, half sheet cake