Texas Sheet Cake

Texas Sheet Cake

I spent my childhood in northern Ohio and one of my favorite desserts was Texas Sheet Cake.  My Mom and all her teacher friends made this simple cake for every occasion you can imagine; I’m sure most of them had the recipe memorized. Apparently the thin chocolate cake with fudging icing made it north, but not west as my California native husband had never heard of it before. Wow was he missing out! I called my Mom, got her recipe and set out to make an equally delicious vegan version. It’s a simple cake, easy to make and doesn’t require much clean up or prep time.

My Mom’s Texas Sheet Cake recipe required copious amounts of butter and sugar, which I replaced or reduced as much as possible. I replaced half the butter with applesauce, reduced the sugar by half, and replaced white flour with whole wheat. Instead of eggs I used ground flax seeds and soured almond milk substitutes for sour cream. The cake is moist and fluffy and the chocolate icing is plenty sweet with only half the sugar.

For the cake:
½ cup Earth Balance

½ cup applesauce
4 TBL unsweetened cocoa powder
1 cup water

2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
1 cup sugar
1 tsp baking soda
½ tsp salt
2 TBL ground flax seeds plus 6 TBL water
½ cup almond milk
1 tsp lemon juice
1 tsp vanilla

Preheat oven to 350. Grease an 11 x 17 inch jelly roll pan (with either ½” or 1” sides).

Combine flax seeds and water in a small container with a lid, like a mason jar, shake well for 15-20 seconds, set aside to allow mixture to thicken.

Mix almond milk and lemon juice, set aside and allow to sour.

Combine Earth Balance, applesauce, cocoa and water in a medium saucepan. Stir over medium heat until Earth Balance is melted and mixture is smooth.

Remove from heat.

In a separate bowl, combine dry ingredients.

Add flax mixture, soured almond milk and vanilla to the cocoa mixture. While stirring, add dry ingredients until smooth.

Pour batter into prepared pan and bake for 20 minutes.

While the cake is baking, preparing the icing.  Unlike other cakes, this icing is poured over the cake shortly after removing from the oven while it is still warm.

For the icing:
½ cup Earth Balance
4 TBL cocoa
6  TBL almond milk

Combine in same saucepan (no need to dirty more dishes!) over medium heat until Earth Balance melts.

Using an electric hand mixer add:
3 cups powdered sugar

1 tsp vanilla

Blend until smooth. Remove cake from oven, let sit 2-3 minutes, then pour icing over.

Enjoy!

3 Comments
  1. Looks like a brownie. I think I must try this.

  2. The cake has a similar texture to brownies and the icing, when poured over a warm cake, has a very fudge-y flavor! Enjoy!

  3. Oh man, I used to love texas sheet cake in my pre-vegan days! Have not had it in years. Can’t wait to try this recipe!

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