sheet cake with chocolate frosting {v+gf}

This vegan and gluten-free sheet cake is pure decadence. Sweetened with dates and topped with a rich chocolate frosting made up of more dates, coconut yogurt, oat milk, cocoa powder, vanilla and coconut oil.

It’s not crumbly, but spongy like a cake should be. I used Bob’s Red Mill Gluten-free All Purpose Flour—it has a mix of bean flours that make the cake very moist. The arrowroot, potato starch and apple sauce help hold it all together in the absence of unhealthy binders. In the frosting, I used Coyo Natural Yogurt. I like this brand because it’s creamy and doesn’t have any additives or a synthetic taste like some of the other brands out there. But you could use any yogurt you prefer. I also used real vanilla bean pods. They are cheaper here in London and I find that they have a clean, pure flavor compared to most extracts. However, this is totally optional, and you can certainly take the easier route and use an extract…in the States, extract is easier to find and not as expensive.

Unlike most vegan frostings, you can let this one sit out at room temperature. The coconut oil gets too hard if you put it in the refrigerator. If you do make the frosting ahead of time, just allow it to warm to room temp before spreading it on the cake.

Share any substitutions you made or your experience with the recipe in the comment section below.

Bon appetit,

x Mary

//Tools//

• food processor or high-speed blender

• 9x13 baking pan

• large mixing bowl

• medium mixing bowl

• small mixing bowl for frosting

• whisk

• rubber spatula

• icing palette or butter knife for spreading the frosting

• knife to cut the cake

• flat spatula to serve the cake

//Notes//

• I used this Bob’s Red Mill Gluten-free All Purpose Baking Flour. It has a mix of bean flours which make the cake stay moist. It also doesn’t have any binders, like xanthum gum in it.

• I like the Coyo brand of coconut yogurt in the natural flavor. Some coconut yogurts are too watery and taste synthetic. This one is thick and works well in baked goods. You could probably use a high quality almond or cashew yogurt as well, but I haven’t tested that yet.

• The coconut oil gets too hard if you put it in the refrigerator. If you do make the frosting ahead of time, just allow it to warm to room temp before spreading it on the cake.

Sheet Cake with Chocolate Frosting

This vegan and gluten-free sheet cake with chocolate frosting is pure decadence. The rich chocolate frosting is made up of dates, coconut yogurt, oat milk, cocoa powder, vanilla and coconut oil.

Makes: 12-16 pieces

Prep time: 15-20 minutes

Cook time: 30 minutes

Ingredients:

Sheet Cake

• 3/4 cup coconut oil, at room temperature
• 1/2 cup unsweetened applesauce
• 1 cup pitted dates (about 12) soaked in warm water for 10 minutes
• 2 vanilla bean pods, caviar removed, or 1 tablespoon vanilla extract
• 3/4 cup unsweetened oat milk or other plant milk
• 1 cup Bob’s Red Mill All-Purpose Flour (150 g)
• 1/2 cup potato starch (94g)
• 2 tablespoons arrowroot
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Frosting

• 3/4 cup pitted dates
• 3/4 cup coconut oil
• 1/2 cup unsweetened coco yogurt
• 2 tablespoons unsweetened oat milk or other plant milk
• 3/4 cup pure organice cocoa powder
• 1 vanilla bean pod, caviar removed, or 1 teaspoon vanilla
• pinch of sea salt

Instructions:

1. Cover the dates for the cake in warm water for 10 minutes. Meanwhile, generoulsy grease a 9x13 baking pan with coconut oil and preheat the oven to 350 F.
2. After the dates have finished soaking, prepare the rest of the ingredients for the cake. In a high speed blender, combine the coconut oil, soaked dates (removed from the water), oat milk, apple sauce and vanilla. Puree until smooth, then transfer the mixture into a large mixing bowl.
3. In a medium mixing bowl, whisk together the bob’s red mill flour, potato starch, arrowroot, baking powder, baking soda and sea salt. Slowly whisk the dry ingredients, 1/3 of the mixture at a time, into the wet ingredients until the batter is smooth and without lumps.
4. Use a rubber spatula to transfer the cake batter to the prepared baking pan and spread the mixture into even layer. Bake the sheet cake for about 30 minutes or until a toothpick can be inserted into the center and comes out clean and is golden around the edges. Rotate the cake halfway through cooking.
5. While the cake is baking, prepare the frosting. In a food processor or high speed blender, combine the unsoaked pitted dates, coconut oil, coconut yogurt, oat milk, cocoa powder, vanilla and salt. Puree until smooth. Transfer to a bowl and set aside.
6. When the cake is ready, remove it from the oven and allow it to cool completely. Use an icing knife or butter knife to spread the frosting onto the cake. Slice into squares and serve. Can be stored in an airtight container for two to three days at room temperature.