Vegan Texas Sheet Cake

Vegan Texas Sheet Cake

I think my mom makes this Texas Sheet Cake every summer which means having a slice of it right now makes me feel all summery inside. Just imagine tender and moist chocolate cake topped with a pecan-infused chocolate frosting that's poured over while the cake is still hot, causing the icing to nudge its way into every nook and cranny available. This cake yields decadent and rich chocolate and pecans in each and every bite. Wanna join me?

Ingredients

  • For the  * Moist Chocolate Cake * :
  • 1 cup Earth Balance Coconut Spread (or 2 sticks of dairy free margarine)
  • ¼ cup cocoa powder
  • 1 cup hot water
  • 2 cups all-purpose unbleached flour
  • 1½ cups sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup soy buttermilk (soy milk mixed with 1 teaspoon apple cider vinegar)
  • ½ cup whipped firm (or extra firm) tofu (place tofu in a blender or food processor and pulse until smooth)
  • 1 teaspoon vanilla
  • For the  * Chocolate Pecan Frosting * :
  • 1 stick dairy-free margarine (1/2 cup)
  • ¼ cup cocoa powder
  • 2 – 3 tablespoons soy milk
  • 1 teaspoon vanilla
  • 3 – 4 cups powdered sugar
  • ½ cup chopped pecans (plus more if you’d like to put on top for a nice touch)
Read the whole recipe on Namely Marly