Deliciously moist, fudgy & chocolaty Texas style sheet cake

Texas Sheet Cake {vegan}

  • Author: Nicole Dawson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12-16 slices 1x


Warm chocolate cake, drenched in a rich, chocolaty fudgy frosting for an amazing allergy-friendly twist on classic Texas Sheet Cake. 




  • 1 1/2 Cups fruity soda (like Cherry Coke or Dr. Pepper)
  • 1 Cup coconut oil
  • 1/2 Cup cacao powder
  • 2 Cups GF flour
  • 1 Cup cane sugar
  • 1/2 Cup light brown sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. fine Himalayan salt
  • 1/2 Cup “buttermilk” (add 1 TB. lemon juice & top off with coconut milk)
  • 2 egg replacers (Bob’s Red Mill or Flax Egg)
  • 2 tsp. vanilla extract
  • coconut oil spray
  • 1 1/4 Cup shredded coconut

Fudge Icing



Make the Cake

  1. Preheat oven to 350°. Lightly spray 17×12″ sheet pan. 
  2. In a medium saucepan, bring first 3 ingredients to a medium boil, stirring often.  Then remove from heat. 
  3. Whisk flour, sugars, baking soda & salt together in a large bowl.  Add warm mixture and whisk until blended. Whisk in “buttermilk”, eggs & vanilla.  Pour batter into prepared sheet pan. 
  4. Bake for 22-25 minutes or until wooden pick inserted into center comes out clean. 

Make the Fudge: 

  1. In a medium saucepan, melt butter & chocolate chips, whisking often until smooth. 
  2. Remove from heat & whisk in milk and soda.  Gradually sift in powder sugar and vanilla until smooth.  Poor immediately over warm cake. 


When using gluten-free flour, cake could take a little longer to bake so keep an eye on it.  

  • Category: Dessert
  • Cuisine: top 8 free, vegan, gluten-free
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