Close this search box.

Chocolate Chai Sheet Cake

My decadent vegan Chocolate Chai Sheet Cake will take your Chocolate addiction to another level!

First blog recipe of 2021 and boy it’s a doozy! I have been seeing sheet cakes all over the place and decided I needed to make my own. Chai spice is still very much alive and well being winter and all. I love the warm spices of cardamom, cinnamon, nutmeg and ginger, You MAY have noticed I use it quite often in recipes.

When I was a kid my mom used to make my grandmother’s sheet cake and I always remember her adding boiled water into the mix. You will notice I put the water in the dry section. I add the water AFTER the wet and dry are mixed. This step is crucial for a super moist cake. The olive oil also helps with that as you will see once you have made it. Lets GO!!

Chocolate Chai Sheet Cake

Teri-Ann Carty
My decadent vegan Chocolate Chai Sheet Cake will take your Chocolate addiction to another level!
Prep Time 15 minutes
Cook Time 30 minutes
Course Desserts & Sweets


  • oven
  • 9x13 inch pan



  • 1 cup cashew milk
  • 1 tbsp apple cider vinegar
  • 1 flax egg (1 tbsp ground flax+2 1/2 tbsp hot water)
  • 1 tbsp vanilla
  • cups coconut sugar
  • ½ cup olive oil
  • scant 1/2 cup apple sauce


  • 2 cups gluten-free flour blend
  • 2 tbsp almond flour
  • ½ cup cacao powder
  • 1 tbsp chai spice
  • tsp baking soda
  • 2 tsp baking powder
  • ¾ tsp sea salt
  • 1 cup boiling water


  • 1 can chilled full fat coconut milk
  • ¼ cup organic icing sugar
  • 1 85 gram bar 85% dark chocolate chopped



  • Place parchment in a 9 by 13 baking pan. Preheat the oven to 350.
  • Prepare flax egg and allow to gel for 10m minutes. The hot water will quicken the process.
  • In a large glass measuring cup place cashew milk and ACV. Whisk and set to the side the curdle.
  • In the meantime, in a separate bowl whisk together dry ingredients.
  • Add remaining wet ingredients into now “curdled” milk and whisk thoroughly.
  • Add wet to dry. Switch to a large spatula and fold the batter together. Slowly start to add boiled water. Stopping half way to mix completely and then continue with the rest of the water. The mixture may seem too thin but that is ok. Pour into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake for 43-46 minutes until a toothpick comes out clean from the center of the sheet cake.
  • Once baked, allow to cool completely on a wire rack.


  • The night before, place the entire contents of the can into a blender and blend on high. Scrape the now blended coconut milk into a jar and place in the fridge overnight. When you are ready to make ganache, remove solidified milk from the fridge and place in a small saucepan with icing sugar. Heat until small bubbles appear. Remove from heat and add in chopped chocolate. Stir and then cover for 15 minutes. Once the ganache has cooled slightly, place in the fridge to cool and thicken.
  • Start with a crumb coat. A thin coat of ganache to cover the surface of the cake. I don’t worry about the sides. Place cake in the fridge to allow the crumb coat to set. Once set, continue icing your cake. I like to ice it in stages. After each coat, place it back in the fridge. Decorate with Cacao nibs or shaved chocolate would be lovely.
Keyword baked, cake, chocolate, dairy free, ganache, gluten free, plant based, vegan

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.