Celebrate love and indulgence with this Vegan Chocolate Sheet Cake, topped with a delightful strawberry frosting. This cake is the perfect treat for Valentine’s Day or any special occasion, offering a soft, moist texture that’s rich in chocolate flavor. The dairy-free ingredients make this cake a great option for vegans and those with dietary restrictions. The creamy strawberry frosting, made with dairy-free yogurt, fresh strawberries, and a hint of vanilla protein, adds a sweet and fruity contrast to the chocolatey base. The optional red food coloring gives the frosting a vibrant hue, enhancing the cake’s visual appeal. Easy to make and irresistibly delicious, this chocolate sheet cake is sure to impress your loved ones with its indulgent taste and elegant presentation.
Ingredients:
- Cake:
- 300g self-rising flour
- 30g cocoa powder
- 30g vegan chocolate protein powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral oil
- Strawberry Frosting:
- 200g dairy-free yogurt
- 60g vegan vanilla protein powder
- 100g strawberries
- 4 tbsp maple syrup
- 1 tsp red food gel coloring (optional)
Method:
- Preheat the oven to 170°C and line a square cake tin.
- Mix dairy-free milk with vinegar and set aside to thicken.
- In a bowl, mix wet ingredients, then sift in dry ingredients and mix gently.
- Pour the batter into the tin and bake for 20-25 minutes.
- Puree strawberries and reduce in a saucepan until thickened.
- Let the strawberry puree cool, then mix into the yogurt with protein powder, maple syrup, and food coloring.
- Once the cake has cooled, spread the strawberry frosting over the top.
Enjoy this delightful Vegan Chocolate Sheet Cake with Creamy Strawberry Frosting, a perfect treat for any celebration of love!
