This easy chocolate sheet cake is perfectly rich, super moist and deliciously decadent! Combined with a smooth coffee icing and topped with fresh berries it is sure to be a crowd pleaser for any occasion!

chocolate mocha sheet cake vegan gluten free

Key Ingredients

Bob’s Red Mill Gluten Free 1:1 Flour. I’ve only made this recipe with this flour but another gluten free 1:1 flour may be substituted. Make sure that it contains xanthum gum.
Organic cane sugar. Any granulated sugar will work for this recipe though the sweetness may vary.
Cocoa powder. Use good quality cocoa powder or cacao powder.
Instant coffee. This is used in the cake batter and can be used in the icing for a rich coffee flavor.
Oat milk. I have not tried this recipe with other milks but I think any milk alternative should work.
Flax egg. This helps to bind the ingredients together. Ground flax or chia seeds can be used. Mix 2 tablespoons ground flax/chia with 6 tablespoons water. Stir and let it sit for 10 minutes.
Vegetable oil. Use any vegetable oil (not coconut oil). I used avocado oil.
Vegan butter. Any vegan butter can be used for the frosting. Make sure that it is at room temperature.
Icing sugar. This is what sweetens and thickens the icing. Sift the icing sugar to ensure there are no clumps in the icing.
Fresh berries. These are used as a garnish but they compliment the flavors of this cake so well and add a bit more sweetness and freshness. Definitely recommend!

How To Make The Cake

This cake recipe is so easy to make it will become your go-to chocolate cake mix! I used a 11″x 8″ pan but I think this would also work for two 6″ round cakes.

Mix all of the dry ingredients until there are no clumps.
Whisk the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry and fold until combined.
Bake for 40-45 minutes and let cool.

Adding the wet ingredients to the dry ingredients.

How To Make The Coffee Icing

This is a simple vegan icing with added coffee for a rich flavor. The ingredients are: vegan butter, icing sugar, coffee (fresh brewed or instant) oat milk and vanilla extract. Make sure that your butter and oat milk are at room temperature for a smooth and creamy icing.

Start by brewing your coffee or dissolving instant coffee in hot water.
Place the butter into a bowl and whip with a hand mixer on low until it is smooth.
Slowly add in the rest of the ingredients until it is a thick, smooth and spreadable consistency.
Spread the icing on the cooled cake and decorate with fresh berries, mint and edible flowers.

A Few Tips For Success

When measuring the dry ingredients do not pack them down in the cup. Use the back of a butter knife to level it off.
Always use a liquid measuring cup for measuring liquids (it seems standard but surprisingly a lot of people don’t do it!)
Sift the cocoa powder and icing sugar so there are no clumps.
Do not over mix the batter. This batter will be slightly clumpy.

a slice of chocolate mocha sheet cake vegan gluten free

Why You Will Love This Cake

✓ Rich and decadent

✓ Not too sweet

✓ Moist texture

✓ Versatile

✓ Can be made ahead (keeps well for days!)

✓ Vegan, nut free and gluten free

Looking For More Chocolate Recipes?

This simple chocolate cake can be made in a pinch and served right from the baking dish! Paired with coffee and fresh fruit it’s both light and rich, and truly irresistible. It’s suitable for all diet types including dairy free, nut free, vegan and gluten free.

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Cake

2 cups Bob's red Mill Gluten Free 1:1 Flour
1 cup organic sugar cane
3/4 cup cocoa powder
2 tablespoons instant coffee
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup oat milk
3/4 cup vegetable oil
1/2 cup water
2 flax eggs (2 tablespoons of ground flax or chia seed with 6 tablespoons of water)
1 teaspoon vanilla extract

Coffee Frosting

1 cup vegan butter, room temperature
3 cups icing sugar, sifted
1-2 tablespoons strong brewed coffee, cooled *see notes
1-2 tablespoons oat milk (or milk alternative), as needed
1 teaspoon vanilla extract

Garnish

Handful of fresh berries, mint leaves, dried edible flowers

Instructions

Preheat the oven to 350℉. Lightly grease an 11"x 8" pan.
In a small bowl make your flax egg by combining 2 tablespoons ground flax or chia with 6 tablespoons water. Stir and set aside.
In a large bowl mix the dry ingredients – flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and sea salt. Mix until there are no clumps.
In a separate bowl whisk the wet ingredients – oat milk, oil, vanilla and flax egg.
Pour the wet ingredients into the dry and fold together. Do not over mix. The batter will be somewhat clumpy and thick, more like brownie batter. Spread the mixture evenly into the prepared pan. Bake for 40-45 minutes until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
To make the icing place the butter into a large bowl and use an electric mixer to beat until smooth. On a low speed gradually add the icing sugar, vanilla and 1 tablespoon of coffee. If you want a strong coffee flavor add another tablespoon of coffee, but note that the color of the icing will be darker then in the pictures (I used 1 tablespoon). Add oat milk as necessary to reach a smooth consistency.
Spread the icing on top of the cooled cake. Top with fresh berries, mint and dried edible flowers if desired. Serve directly from the pan. Keep the leftovers in a sealed container in the fridge. This cake with stay moist for 3-4 days. Bring it to room temperature before serving. Enjoy!

Notes

*For the icing either strong brewed coffee, espresso or instant coffee will work. For instant coffee add 2 tablespoons of instant coffee to 2 tablespoons of hot water and stir until dissolved.

*I used an 11″x 8″ pan. A larger pan may be used but the cake won’t be as thick. It would also probably work with two 6″ round pans for a layer cake.

Nutrition