Ultimate Vegan Chocolate Sheet Cake with Rich Coconut Milk Ganache
Discover the secret to a perfectly soft, incredibly moist, and utterly delicious vegan chocolate sheet cake, generously topped with a luxurious, smooth vegan chocolate coconut milk ganache. This crowd-pleasing traybake is ideal for any celebration, making it the ultimate plant-based dessert!
When it comes to my ultimate dessert cravings, chocolate cake always tops the list. But not just any chocolate cake – I dream of a deep, intensely chocolatey creation, perfectly balanced with a ganache that’s rich but never overly sweet. This isn’t just a preference; it’s a profound yearning for that specific, comforting indulgence. For anyone who shares this passion, or for those seeking an incredible plant-based dessert, this vegan chocolate sheet cake is about to become your new favorite recipe.
This recipe transforms a beloved classic into a convenient and shareable traybake. It’s a direct adaptation of my highly acclaimed vegan chocolate fudge layer cake, a fan-favorite on the blog for excellent reasons. Taking that proven success and adapting it into a sheet cake format means you get all the irresistible flavor with even greater ease and versatility.
Why This Vegan Chocolate Sheet Cake Is a Must-Try
This isn’t just another chocolate cake; it’s a masterpiece of vegan baking. The cake itself boasts an incredibly soft, moist, and deeply chocolatey crumb. Its texture is pure perfection, achieved through a simple, straightforward method. Forget complicated techniques or endless steps; this recipe is designed for ease. And then there’s the ganache – a velvety smooth, incredibly rich, and utterly delicious topping that elevates every bite. It’s so good, in fact, that you might find yourself wondering why you ever needed another chocolate cake recipe in your repertoire!
The sheet cake (or traybake) format makes this recipe particularly special. It’s perfectly suited for feeding a large gathering, whether it’s a birthday party, a holiday celebration, a potluck, or just a casual get-together with friends. Beyond its crowd-pleasing nature, this vegan chocolate sheet cake is a true lifesaver for those with dietary restrictions. It’s completely free of eggs and dairy, making it suitable for vegans and individuals with common allergies, yet it remains deliciously satisfying for everyone else, too. No one will ever guess it’s plant-based!
The entire process is remarkably simple. You’ll begin by whisking together the wet ingredients, then sifting the dry components. Finally, combine the two mixtures and bake. The straightforward approach means less time in the kitchen and more time enjoying this fabulous dessert.
Crafting the Perfect Vegan Chocolate Ganache
The luxurious vegan chocolate ganache is surprisingly easy to prepare, requiring only two key ingredients: good quality vegan dark chocolate and full-fat coconut milk. This plant-based alternative replaces traditional dairy cream, delivering an equally decadent result. However, choosing the right coconut milk is crucial. You absolutely must use full-fat coconut milk from a can – avoid light varieties or the drinkable carton versions, as these will not provide enough fat for the ganache to properly set and achieve its creamy consistency. Alternatively, full-fat coconut cream (not “cream of coconut,” which is sweetened and typically used for cocktails) can also be used for an even richer texture.
For those concerned about a coconut flavor, rest assured! The intense chocolate flavor completely masks any hint of coconut, making it imperceptible in the finished ganache. It simply provides the necessary fat and creaminess without altering the taste profile.
Since this ganache recipe doesn’t include added sweeteners, your choice of chocolate is paramount. Opting for overly dark and bitter chocolate can result in an unpalatable ganache. For a sweeter, less intense flavor that appeals to most palates, choose chocolate with around 40% cocoa solids. If you prefer a more sophisticated, richer, and less sweet ganache, a 70% cocoa solid chocolate works wonderfully. For a beautifully balanced flavor, especially if serving to children or those who prefer a milder chocolate, consider using a combination of dairy-free dark chocolate and dairy-free milk chocolate.
Patience is Key: Setting Your Vegan Ganache
A notable difference with vegan ganache is its setting time. Unlike traditional ganache, which often firms up quickly, the coconut milk version requires a bit more patience, typically taking a couple of hours in the fridge to reach the ideal spreadable consistency. It will get there, but don’t leave it until the very last minute! To speed up the thickening process if you’re short on time, you can place the bowl in the freezer, stirring it regularly every 15-20 minutes to prevent it from solidifying too much around the edges. If your ganache becomes too thick, a gentle warming over a pan of warm water (a double boiler method) will bring it back to the perfect spreadable texture. Remember, the ganache will set firmer than it might appear in photos – sometimes, lighting or timing can influence how it looks before it’s fully firm.
Decorating Your Vegan Chocolate Sheet Cake
I love to adorn this cake with delicate chocolate curls and shavings. They are surprisingly simple to make: just run a vegetable peeler along the side of a bar of chocolate. For the best results, ensure your chocolate bar is slightly softened at room temperature, rather than straight from the fridge. Chocolate curls are notoriously fragile, so a clever trick is to create them directly onto a sheet of baking parchment. Then, you can simply pick up the parchment and gently sprinkle the curls over the cake without having to touch and risk breaking them.
Beyond chocolate curls, there are countless ways to customize your cake’s presentation. A scattering of colorful vegan sprinkles adds a festive touch, while fresh berries like raspberries, strawberries, or blueberries provide a lovely tart contrast and vibrant color. Chopped nuts, a dusting of cocoa powder, or even a drizzle of vegan caramel sauce are also fantastic options to make your vegan chocolate sheet cake truly your own.
Step-by-Step: How to Make This Easy Vegan Chocolate Sheet Cake
(For a complete list of ingredients and detailed instructions, please refer to the recipe card below.)
*For optimal results, precision is key in baking. I strongly recommend using a digital kitchen scale for gram measurements over cup conversions, as cup measurements can be less accurate and may affect the final outcome of your cake.*
This vegan chocolate sheet cake is a breeze to bake, perfect for both novice and experienced bakers alike. The first step involves preparing the ganache, as it requires ample time to set. Finely chop your chosen vegan chocolate and place it in a heatproof bowl. In a separate saucepan, gently heat the full-fat coconut milk until it reaches a gentle simmer, just before boiling. Pour this hot milk over the chopped chocolate, then let it sit undisturbed for two minutes. This allows the heat to melt the chocolate evenly. After two minutes, stir the mixture until it becomes completely smooth and glossy. Cover the bowl and refrigerate it for approximately two hours to allow it to thicken and set while your cake bakes and cools.
Next, it’s time to prepare the cake batter. In a large jug or bowl, whisk together all the liquid ingredients: the non-dairy milk (soy milk is highly recommended for its protein content, which mimics dairy in baking), cider or white wine vinegar, caster sugar, light brown soft sugar, sunflower oil (or another neutral-flavored oil), and vanilla extract. In a separate, larger bowl, sift together the dry ingredients: plain (all-purpose) flour, rich cocoa powder, baking powder, bicarbonate of soda (baking soda), and a pinch of salt. Sifting helps prevent lumps and aerates the dry mixture.
Now, pour the wet ingredients into the dry. Gently fold them together using a spatula or whisk until the batter is just smooth. Be careful not to overmix, as this can develop the gluten in the flour, leading to a tough, dense cake. Mix until no streaks of dry flour remain, then stop.
Pour the prepared batter into your greased and lined rectangular cake tin, spreading it evenly. Bake in a preheated oven (180°C/160°C fan/350°F/gas mark 4) for approximately 25-35 minutes, or until a skewer inserted into the center comes out clean. Once baked, allow the cake to cool completely in its tin before carefully inverting it onto a wire rack to finish cooling. This step is vital to prevent the cake from breaking.
Once both the cake is completely cool and the ganache has set to a thick but spreadable consistency, it’s time for assembly. If your ganache is still too runny, return it to the fridge or even the freezer for a short burst of cooling, stirring frequently. If it’s too firm, gently warm it over a pan of warm water until softened. Spread the perfectly textured ganache evenly over the top of the cooled cake. Finish with your desired toppings, such as chocolate curls, vegan sprinkles, or fresh berries. Slice into squares and serve this sensational vegan chocolate sheet cake!
Storage Tips for Your Vegan Chocolate Sheet Cake
This delicious cake will keep beautifully for up to five days when stored in an airtight container at room temperature. If you live in a particularly warm climate, or during hotter months, it’s advisable to store the cake in the refrigerator. This will ensure the ganache remains firm and doesn’t become too soft or runny.
More Easy Vegan Cake Recipes to Explore:
- Easy Vegan Ginger Cake
- Ultimate Vegan Lemon Drizzle Cake
- Vegan Coconut Cake with Lemon Glaze
- Vegan Victoria Sponge Cake
- Raspberry, White Chocolate and Almond Sheet Cake (Vegan)
- Vegan Chocolate Banana Bread
- Vegan Carrot Cake Loaf
- Vegan Mango Bundt Cake
- Vegan Courgette Cake
And for even more delicious ideas, visit my comprehensive cakes recipe index page!
If you’ve made this incredible vegan chocolate sheet cake, I’d love to see it! Share your creation by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess.
*All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please use the provided share buttons or link directly to this page. Do not screenshot, copy, or reproduce the recipe or content in full.*
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Vegan Chocolate Sheet Cake
Ingredients
Ganache:
- 200 g (7oz) dairy free dark chocolate
- 100 g (3.5 oz) dairy free milk chocolate (or more dark chocolate)
- 250 ml (1 cup) full fat coconut milk (from a tin, NOT the drinking variety) use mostly the solid white part rather than the clear liquid, or use coconut cream from a carton instead
Cake:
- 480 ml (2 cups) unsweetened non-dairy milk (soy is best for baking)
- 2 tsp cider/white wine vinegar
- 250 g (1 ¼ cups) caster (superfine) sugar
- 100 g (packed ½ cup) light brown soft sugar
- 200 ml (½ + ⅓ cup) sunflower oil (or another neutral oil)
- 1 Tbsp vanilla extract
- 300 g (2 ½ cups) plain (all-purpose) flour
- 100 g (¾ cup) cocoa powder
- 1 tsp baking powder
- 1 ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Instructions
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Start by making the ganache. Chop the chocolate finely and place in a heat-proof bowl. Heat the coconut milk until it is just coming up to the boil.
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Pour the hot milk over the chocolate and set aside for two minutes then stir until melted and smooth. Cover the bowl and place in the fridge to set for about 2 hours while you make the cake.
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Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease and line a 23 x33 cm/9 x 13 in rectangular cake tin.
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Whisk together the milk, vinegar, caster sugar, brown sugar, sunflower oil and vanilla extract in a jug.
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In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
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Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix or the cake can become tough.
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Pour the batter into the prepared tin and spread level. Bake for 25-35 minutes until a skewer inserted into the centre comes out clean.
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Leave the cake to cool in the tin. Once cool, carefully flip it out onto a wire rack.
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By now the ganache should be thick but spreadable; if it is too runny still then return it to the fridge until it is firm, or pop it in the freezer for a bit to speed up the process. If it is too thick then gently warm it over a pan of hot water until it has softened.
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Spread the ganache over the top of the cake and top with chocolate curls, sprinkles or fruit.
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The cake will keep for up to five days in an airtight container at room temperature. If it is warm, store the cake in the fridge so that the ganache doesn’t become too soft.
Notes
Because there is no sweetener added to the ganache, make sure that the chocolate that you use isn’t too dark and bitter, otherwise the ganache will be inedible. Go for around 40% cocoa solids (Bournville is great) if you prefer a sweeter, less intense flavour; and 70% if you want a richer, less sweet ganache.
