Chocolatey, fluffy, crunchy, and irresistibly delicious – this vegan chocolate sheet cake is the perfect recipe for anyone looking for a quick and easy sweet treat that still makes a big impact in both taste and appearance.
The batter comes together in no time, the glaze made from melted Vego Melts provides an intense hazelnut-chocolate flavor, and the Fleur de Sel adds the perfect touch of luxury. Whether with coffee, as a treat for a buffet or picnic, or simply for snacking in between – this chocolate sheet cake always turn out great and are guaranteed to impress not just vegans!
What do you need to make the Chocolate Sheet Cake?
- Vego Melts
Vego Melts are creamy, vegan chocolate buttons made with high-quality organic hazelnut paste for a rich, nutty flavor. They are perfect for snacking, melting, or baking, offering a dairy-free alternative to milk chocolate. Vego Products are sold worldwide and also online, check out Vego’s Website here. (No paid ad)
- Coconut sugar
Coconut sugar is a natural sweetener made from the sap of coconut palm flowers, with a caramel-like flavor and a lower glycemic index than regular sugar. It retains some nutrients like iron, zinc, and antioxidants, making it a popular alternative in healthier baking and cooking.
- Fleur de Sel
Fleur de sel is a delicate, hand-harvested sea salt that forms as thin crystals on the surface of saltwater, primarily in France. It has a light, flaky texture and a briny, complex flavor, making it a prized finishing salt for gourmet dishes. It works very well for sweet treats.
Why should you temper the chocolate for this chocolate sheet cake, and what is the seeding method?
Tempering chocolate is an essential step to achieving a perfect result when working with chocolate. During tempering, chocolate is carefully heated and cooled to specific temperatures to stabilize the cocoa butter’s crystal structure. This process gives the chocolate a beautiful shine, a crisp texture, and a smooth, even appearance.
The seeding method is a simple and effective tempering technique for home use. First, the chocolate is melted to dissolve all cocoa butter crystals. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which distribute evenly throughout the chocolate and help cool it to the ideal working temperature. This method allows for quick and straightforward tempering without multiple heating and cooling steps. The result is delicious, silky-smooth, stable chocolate – perfect for pralines, coatings, and decorations.
A great YouTube video on tempering chocolate by CupcakeJemma can be found here.
CHOCOLATE SHEET CAKE
Recommended Equipment
Ingredients
- 240 g flour
- 90 g coconut sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 180 g vegan chocolate
- 1 teaspoon Fleur de Sel
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly with a spoon.
- Spread the dough out in a greased or lined square baking tin, the one I use is 24 x 35 cm/ 9,5 x 13,7 inch.
- Bake for 25-30 minutes and let cool off, remove from tin.
- Now you're tempering the chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Start by finely chopping 1/3 of the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt the other 2/3 of the chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for about 42°C (107,6°F).Remove the pot from the heat and stir in most of the remaining chocolate immediately, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed and for sprinkling. Keep stirring, aim for a final temperature of 27-29°C (84-86°F).
- Now spread the chocolate on the cooled cake. I use a spoon to swirl a pretty pattern. Then sprinkle with sea salt and the leftover chocolate. Let cool for 5 minutes at room temperature. The chocolate should look matte and silky now. Cut into 15 pieces and serve.
Notes
Can I make the chocolate slices without a thermometer?
Yes! In this case, melt the chocolate using a double boiler as described, making sure it doesn’t get hotter than necessary for melting. Once melted, add all the finely chopped chocolate and stir well immediately. This should bring the chocolate to approximately the right temperature.
Can I freeze the chocolate slices?
Yes, you can even store them in the freezer. They thaw within a few minutes at room temperature.
Can I also bake the chocolate sheet cake on a large baking tray?
Yes, that works perfectly if you double the ingredients. You’ll end up with at least 30 slices. It’s best to line the baking tray with parchment paper.
