Description
If you haven’t experienced a Texas sheet cake, I have pity for you. Give this one a try! It’s chocolately, decadent, vegan, and oil-free.
Ingredients
Units
Scale
Ingredients for cake:
- 1/3 cup of maple syrup (or a half cup of date paste)
- 1/2 cup of unsweetened applesauce
- 1/2 cup of coffee
- 2 tablespoons of white vinegar
- 2 teaspoons of vanilla
- 2 tablespoons of cacao
- 1 can black beans (rinsed drained)
- 1 cup oats
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons of ground flaxseed meal
- 1/3 to 1/2 cup vegan chocolate chips
Ingredients for frosting:
- 1/2 cup of silken tofu
- 1 cup of date paste
- 1 tablespoon of cacao
- 1 teaspoon of cinnamon
Finely chopped pecans for sprinkling on top, optional
Instructions
- Preheat the oven to 350 degrees.
- Line an 8×8 pan with parchment paper.
- Mix the wet ingredients together in a medium bowl – maple syrup (or date paste), applesauce, coffee, white vinegar, and vanilla.
- To a food processor add black beans, cacao, oats, baking soda, salt, baking powder. Pour wet ingredients on top and combine very well.
- Mix in flaxseed meal and chocolate chips (not in the food processor)
- Transfer to the 8×8 pan and cook for 27-30 minutes, until a knife pulls out clean. Don’t wash the food processor but scrape well.
- Make the frosting by combining the ingredients in the food processor.
- Cool the cake completely (let it cool for a few minutes then lift the cake out of the pan by the parchment paper) When it’s completely cooled, transfer back to the pan, without the parchment paper if you can.
- Pour the frosting over the top of the cake. Sprinkle with pecans if you’re using them.
- Refrigerate the leftover cake.
