For the first day of May, we’re talking cake.
Vegan Texas Sheet Cake!
I am still riding high from our Texas trip, so all I want to do is make all the things related to the Lone Star State. Yesterday, I made Salt Lick BBQ’s potato salad and cobbler and I have an AH-mazing cocktail waiting for you on Friday (!!).
But I knew that I had to make a sweet treat to bring my co-workers the day after I got home from my trip. And Texas Sheet Cake studded with chocolate chips and pecans was my answer!
Despite some googling, I couldn’t find the exact origin of this cake. Some people said it was an adaptation of German Chocolate Cake that was found in the region. Others said that it was named because it is the size of TX and contains pecans. So it’s unclear why it got it’s name (or how it got here)….
Since my good friend at work is vegan, I decided to make a vegan version so everyone could enjoy cake. I adapted my classic vegan Wacky Cake recipe to fill a 9″x13″ baking pan and added pecans to the batter. And by the way my office raided the tupperware containers, I think it was a hit!
(I won’t tell them that it’s the easiest thing to make)
This cake starts with the dry ingredients.
Grab a sifter…
… and dump in some flour, some granulated sugar, some salt, and some baking soda. Sift the ingredients together to combine.
You all know that I am kind of lazy when it comes to sifting ingredients (AKA, I don’t), but it is really important for this cake! Since there is no eggs in this recipe, the dry ingredients need to be light and airy to allow for the chemical reaction that gives this cake its lift room to do its thing.
So, in short, please sift.
Combine the wet ingredients (water, vegetable oil, vanilla extract, and vinegar) in a bowl.
Vinegar seems like a weird cake ingredient, but remember this is a vegan cake! Since there are no eggs in the recipe to provide lift/structure, the cake uses a vinegar-baking soda reaction to give the cake lift (5th grade science for the win!!). This is why we want to sift the dry ingredients – we can better incorporate the baking soda so it can react with the vinegar!
Then pour the wet ingredients over the dry ingredients and stir gently to combine.
Now, let’s add in the fun things!
I added in vegan chocolate chips and chopped pecans!
(because chocolate + pecans are the best!)
Pour the batter into a parchment paper-lined 9″x13″ pan and evenly spread it out.
All that’s left is to pop the cake into a preheated 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve it up and dig in!
A delicious vegan dessert that everyone will love at your next party (**hint hint, Cinco de Mayo, hint hint**!
- 3 cup all-purpose flour
- 2 cups granulated sugar
- ½ cup natural cocoa powder (like Hershey's)
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups water
- ¾ cup vegetable oil
- 2 tablespoon white distilled vinegar
- 2 teaspoon vanilla extract
- ½ cup vegan chocolate chips + extra for garnish
- ½ cup chopped pecans + extra for garnish
- Preheat oven to 350 degrees. Line a 9"x13" baking pan with parchment paper - make sure to cover the sides! (I use binder clips to hold the parchment in place!) Set aside.
- In a large bowl, sift flour, sugar, cocoa powder, baking soda, and salt together. Set aside.
- In a liquid measuring cup, combine water, vegetable oil, vinegar, and vanilla extract. Stir to combine.
- Pour wet ingredients over the dry ingredients and stir gently to combine. Add in the chocolate chips and the pecans and stir to incorporate.
- Pour the batter into the greased pan and spread batter out evenly. Sprinkle over some chocolate chips and pecans. Pop the pan into the oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Serve up and enjoy with family and friends!