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I had never actually eaten Texas sheet cake before making this recipe. What I did know was how it was described as thin, chocolatey, and topped with a warm poured icing that sets as it cools. Once I started digging into traditional recipes, I realized a lot of modern versions had quietly turned it into something else entirely.

So instead of chasing nostalgia I did not have, I focused on the method. Texas sheet cake is defined by a few key things: a hot cocoa mixture poured straight into the batter, a thin cake baked in a large sheet pan, then icing poured on while the cake is still warm. I developed this recipe with those details front and center, then made it vegan without turning it into a thick chocolate slab cake.

The result is a vegan Texas sheet cake that stays true to the original I hope. Tender but light, rich without being heavy, and chocolate forward without being overpowering. It’s definitely not a brownie, and it’s not exactly a layer cake either, but falls somewhere in the middle. It’s really quite tasty.

What exactly is a Texas sheet cake?

Texas sheet cake is a large, thin chocolate cake traditionally baked in a rimmed sheet pan and finished with a cooked chocolate icing with pecans that is poured over the cake while it is still warm.

Unlike layer cakes, this one is meant to be casual and crowd friendly. It is often served straight from the pan and sliced into squares. The cake itself is simple and lightly sweet, while the icing does most of the heavy lifting.

One defining feature is the use of a hot cocoa mixture in the batter. Butter, cocoa powder, and boiling water are heated together and poured directly into the dry ingredients. This blooms the cocoa and gives the cake its signature flavor and texture.

A brief history of Texas sheet cake

From my research I found that a Texas sheet cake became popular in the mid twentieth century, especially in the South and Midwest. It showed up at potlucks, church gatherings, school events, and family reunions because it was inexpensive, easy to scale, and could feed a lot of people.

Despite the name, there is no single documented origin that it’s actually from Texas. The name likely comes from the size (“as big as Texas” I suppose) and the bold chocolate flavor rather than a specific place. What matters more than where it came from is how it is made.

Traditional Texas sheet cake I’ve found should be thin, baked quickly, and iced warm. Many modern recipes drift away from this by making it thicker, sweeter, or more like a standard chocolate cake baked in a large pan but my recipe intentionally goes back to the original style.

How I developed this recipe

I tested this recipe with one goal in mind. Make a vegan Texas sheet cake that stayed true to the classic version, not just a vegan chocolate cake baked in a sheet pan.

Here is what I focused on during testing.

I reduced the overall batter volume slightly compared to many modern recipes. Most versions use two cups of flour and two cups of sugar, which often results in a thicker cake. My version uses less so the cake stays thin and true to form.

I skipped vegan yogurt and sour cream on purpose. While those ingredients can add moisture and I often use them in my recipes, they also make the cake richer and heavier than it should be. This cake is meant to be tender but light.

I used natural cocoa powder instead of Dutch process. Natural cocoa provides acidity, sharper chocolate flavor, and works better with baking soda. It also keeps the cake lighter in color, which is traditional. I’m a big fan of Dutched process cocoa as it has a much deeper flavor but it just wasn’t the right fit here.

I tested the icing timing carefully. The icing sets fast by design, so I included specific tips to help you get a smooth finish without stress.

Why the icing is poured warm

The chocolate icing for Texas sheet cake is cooked on the stove and poured over the cake while both are warm.

This does three things.

It allows the icing to spread easily before it sets.

It helps the icing slightly melt into the surface of the cake, creating a unified layer instead of a thick frosting sitting on top.

It creates the classic lightly crackled finish as the icing cools. This icing sets quickly. That is normal and intentional.

Very important icing tips!

Make sure the icing is hot and ready to go as soon as the cake comes out of the oven. You need hot icing spread on hot cake! If the cake and/or the icing isn’t hot, it can start to harden and it will become very difficult to spread to the edges evenly. If the icing starts to thicken or drag while you are spreading it, do not panic. There’s hope.

Warm one to two tablespoons of non dairy milk until hot but not boiling. Dip a silicone spatula into the hot milk, shake off the excess, and gently smooth the surface of the icing.

This softens the top just enough to even it out without melting it or ruining the finish.

The icing should be hot, glossy, and pourable, similar to a thick hot fudge sauce. When you lift your whisk or spoon, it should fall back into the pan in a thick ribbon and slowly melt back into the surface within a few seconds.

If the icing feels too thin, whisk in a little more powdered sugar until it thickens slightly. If it feels too thick or starts to set before you pour it, add a small splash of warm non-dairy milk and whisk until smooth again. This icing is forgiving, so small adjustments are easy and expected. How tightly powdered sugar is packed into the measuring cup, natural humidity in the kitchen, and even the brand of vegan butter can all affect how thick the icing feels. See the video after the recipe to get a feel for what the consistency should be.

These tips make a huge difference and are worth remembering.

The right pan matters

Texas sheet cake is traditionally baked in a rimmed half sheet pan that measures about 18 by 13 inches. This size is important. A smaller pan will make the cake too thick and change the texture.

How to prepare the pan

Line the bottom of the pan with parchment paper. Do not run the parchment up the sides. I usually trace the outline of the bottom of the pan with a pen or pencil then cut it out being careful to cut out the lines you drew.

Lightly grease the parchment and the sides of the pan but do not flour. The parchment will stick to the greased bottom and stay in place. This setup allows the thin cake to release cleanly without drying out the edges or leaving white residue on the sides.

You can also just grease the pan (vegan butter or shortening work better than cooking spray, but that can be used as well) without using parchment paper and since the cake is normally served right from the pan it will work fine. I doubt anyone used parchment back in the day as it just wasn’t a thing for home bakers until the late 80s/early 90s really. I credit Martha Stewart and her magazine and TV food show for popularizing it.

FAQs

Can I make this without nuts?

Yes. Pecans are traditional but ultimately are optional. It’s fine without them but I feel they really make the cake.

Can I use Dutch process cocoa?

I do not recommend it for this recipe. Natural cocoa provides the acidity and flavor that define Texas sheet cake. Dutch process will make the cake darker and less traditional.

Why is this cake thinner than other recipes?

Texas sheet cake is meant to be thin. Reducing the batter slightly keeps the texture light and prevents it from turning into a brownie style cake.

Can I use a different plant milk?

Soy milk works best because of its protein content, but oat milk also works well. Avoid very low fat non-dairy milks if possible.

Can I make this gluten free?

I have not tested this recipe with gluten free flour. Because the cake is thin, structure matters. If you try it, use a reliable one to one gluten free baking blend.

Storage and freezing tips

Store the cake covered at room temperature for up to two days.

For longer storage, refrigerate for up to five days. Let slices come to room temperature before serving for the best texture.

To freeze, cut the cake into squares and wrap tightly. Freeze for up to two months. Thaw at room temperature. The icing holds up well.

This vegan Texas sheet cake is simple in the best way. It is thin, tender, and chocolate forward, with a poured icing that sets just enough to slice cleanly. It is not meant to be fancy or over the top. It is the kind of cake you make for a group and cut into squares without overthinking it.

If you are new to Texas sheet cake, this is a great place to start. And if you grew up with it, I hope this version feels familiar in all the right ways. It is easy, reliable, and the kind of dessert that disappears fast once it is on the table.

If you give it a try, I would love to hear what you think and how you liked it! Rating and reviewing are always appreciated.

Vegan Texas Sheet Cake

Recipe by Kreg Sterns

5.0 from 2 votes

Course: Desserts, Popular, RecipesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

A classic style Texas sheet cake with a tender cocoa cake and a poured chocolate icing that sets just right and no one will guess is vegan!

Cook Mode

Keep the screen of your device on

Ingredients

Vegan “Buttermilk”
1 cup soy milk (oat or other creamy vegan milk)
1 tablespoon apple cider vinegar
Dry Ingredients
1 3/4 cups all purpose flour
1 3/4 cups granulated sugar
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Wet Ingredients (cooked together)
1/2 cup vegan butter (see notes)
1/2 cup neutral oil
1/3 cup natural cocoa powder (see notes)
1 cup boiling water
Additional Wet Ingredients
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
Chocolate Pecan Icing
1/2 cup vegan butter
1/4 cup natural cocoa powder
1/3 cup soy milk
1 teaspoon vanilla extract
Pinch of salt
3 cups powdered sugar (plus more if needed)
1 1/4 cups chopped toasted pecans

Directions

Cake
Preheat the oven to 350°. Line the bottom of an 18 by 13 inch rimmed sheet pan with parchment paper and grease the sides.
Combine the soy milk and vinegar to make the vegan “buttermilk” and set aside to thicken.
In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
In a saucepan, melt the vegan butter over medium heat. Whisk in the cocoa powder until smooth, then add the oil and boiling water. Bring just to a gentle simmer and remove from heat. Immediately pour the hot cocoa mixture into the dry ingredients and whisk until smooth.
Whisk in the applesauce, vanilla, and prepared vegan buttermilk. The batter will be thin and pourable. This is normal. Pour the batter into the prepared pan and gently level it.
Bake for 18 to 22 minutes, checking early. While the cake is baking, make the icing so it’s ready to go as soon as the cake comes out of the oven. The cake is done when it springs back lightly and a toothpick shows moist crumbs and you can see it start to pull away from the sides of the pan.
Icing
In a saucepan, heat the vegan butter, cocoa powder, and soy milk until smooth and just beginning to simmer. Remove from the heat and whisk in the vanilla and salt.
Whisk in the powdered sugar until glossy and pourable. Check the consistency. If the icing is too thin, whisk in a little more powdered sugar. If it is too thick or begins to set, add a small splash of warm non dairy milk and whisk until smooth again. The goal is an icing that spreads easily but still sets as it cools. Fold in the pecans if using.
Pour the icing over the warm cake immediately and spread gently with a silicone spatula or offset metal spatula. Let set for 20 to 30 minutes before slicing. Refrigerate leftovers.

Recipe Video

Notes

I prefer stick style butter and use Country Crock mostly. You can use vegan butter spread from a tub as well.
Natural cocoa powder is traditional and preferred like Hershey’s or another brand. Dutch process cocoa powder is great but not the right choice here.