Vegan Chocolate Sheet Cake

Vegan chocolate sheet cake, moist and full of coffee flavor

Preparation Time: 55 minutes.
Serves: 16
Energy: 190 kcal per serving.



- 2 qty. Ground Flaxseed Tablespoon Mix with 3 Tablespoons of Water
- 300 ml.10 fl. oz. Water Hot
- 5 gr.0 oz. Instant Coffee About 1 Tablespoon
- 100 gr.3.5 oz. Olive Oil
- 25 gr.1 oz. Cocoa Powder About 2-2,5 Tablespoons
- 155 gr.5.5 oz. Coconut Sugar
- 165 gr.6 oz. Flour
- 1 qty. Baking Soda Teaspoon
- 1 qty. Baking Powder Teaspoon
- 2 qty. Vanilla Extract Teaspoon

- 100 gr.3.5 oz. Dark Chocolate (Vegan)
- 1 qty. Avocado Ripe
- 1 qty. Vanilla Extract Teaspoon


1. Preheat oven to 180 C355 F and lightly spray a 20.0 cm.8 in. x 20.0 cm.8 in. baking pan.
2. In a small bowl, mix ground flax seed with 3 tablespoons of water and let it chill about 3-5 minutes.
3. Take a mixing bowl and mix dry ingredients (flour, sugar, baking powder, baking soda and cocoa powder).
4. Prepare coffee with 300 ml.10 fl. oz. hot water and 1 tablespoon instant coffee.
5. In another bowl, mix liquids (coffee, flax seed mixture, oil and vanilla extract).
6. Add liquids step by step over the dry ingredients by whisking continually.
7. Pour mixture into the baking sheet and bake about 35-40 minutes until toothpick comes out clean.
8. Meantime, peel avocado and puree it in the food processor. Melt chocolate in microwave oven or use double boiler. Mix avocado, melted chocolate and vanilla extract until smooth. Let it chill until the cake becomes at room temperature.
9. Spread avocado-chocolate frosting over the cake. Refrigerate at least 1 hour before serving.
10. Enjoy with a cup of coffee.

Footnote: Instead of egg, I used flax seed-water mixture. You can also use ground chia seed-water mixture or any other egg replacer. If you don't want to use instant coffee, you can replace it with the same amount of espresso or just water.
Tips: Cake batter should be a little bit runny, so don't add extra flour. After 30 minutes, you can check the cake with a toothpick. I prepared chocolate frosting with dark vegan chocolate, you can replace it with 2-3 tablespoons cocoa powder and 3 tablespoons maple syrup.
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