Indulge in this moist, chocolaty and fudge vegan hot chocolate sheet cake – A chocolate sponge cake, filled with warm fudge sauce, with a whipped cocoa buttercream topped with a drizzle of fudge sauce, dairy-free whipped cream, mini vegan marshmallows and mini candy canes. Super festive and nostalgic.
Vegan Hot Chocolate Sheet Cake
When you’re craving a luscious hot chocolate but you want something a little more indulgent, this vegan hot chocolate sheet cake hits the spot! Fluffy, cocoa-rich and super moist, the cake gets its magic from a silky smooth and warm dairy-free fudge sauce piped into “poke” holes, letting every bite soak up that nostalgic hot-chocolate flavour. Topped with ultra smooth and whipped cocoa buttercream, it’s the kind of simple, comforting bake that turns any chilly day into a celebration. Cozy, nostalgic, gooey, and entirely vegan, this dessert brings all the warmth of a mug of cocoa… just in cake form. You’ll love it!
Looking for more Christmas desserts? Check out my:
- Vegan Gingerbread Sticky Toffee Pudding
- Mini Vegan Yule Log Cheesecakes
- Viral Vegan Gingerbread Tiramisu Brownies
- Savoury Vegan Puff Pastry Christmas Trees
- No-Bake Chocolate Yule Log
- VIRAL No-Bake Vegan Snowman Truffles
- BEST EVER Vegan Christmas Pudding
Why you’ll love this recipe
- Ultra-moist and cozy: The poke-style fudge filling gives every bite that rich, hot-chocolate warmth. SO GOOD!
- Nostalgic: Super cosy and perfect for Christmas!
- Fully vegan: No dairy, no eggs, simple plant-based ingredients that taste absolutely scrumptious!
- Easy to make: A simple one-bowl cake batter and simple one-bowl buttercream makes this cake super easy!
- Crowd-pleasing: Perfect for Christmas parties, festive gatherings and cosy festive movie nights – everyone loves a chocolate sheet cake!!
- Customisable: You can top it with vegan whipped cream, marshmallows, or crushed candy canes / peppermint candies to match any mood or season (but especially the festive season!).
- Rich chocolate flavour: Cocoa in both the cake and buttercream gives it that true hot-chocolate richness. It’s divine!
- Perfect texture contrast: A fluffy crumb paired with gooey fudge pockets and silky smooth buttercream makes every slice truly irresistible.
- Great warm or cold: Serve it freshly baked and cosy, or chilled for an extra-fudgy treat.
Layers of a vegan hot chocolate sheet cake
- Rich vegan chocolate sponge cake – moist, dark, and deeply cocoa-flavoured!
- Silky chocolate ganache poke cake – Sponge is filled with decadent, and melt-in-the-mouth chocolate fudge sauce!
- Creamy vegan chocolate buttercream – Light, creamy, fluffy, and hot-chocolate inspired swirlled on top of the cake.
- Simple chocolate drizzle – Extra drizzle of chocolate on top means more indulgence running through each slice!
- Whipped cream – Each slice is topped with a swirl of vegan whipped cream.
- Mini vegan marshmallows – Sprinkle of vegan mini marshmallows gives the classic hot chocolate vibes (plus they’re delicious!).
- Candy cane accents – Festive peppermint crunch to finish!
- Cocoa dusting – Finish off the slices with a dusting of cocoa, just like ontop of a hot chocolate drink!
Hot chocolate cake FAQ
- Is it vegan? Yes, 100% plant-based and this recipe doesn’t contain any animal derived ingredients!
- Why is it called a “hot chocolate” cake? It’s made with the elements of a classic hot chocolate drinks such as cocoa, chocolate, plant milk with mini marshmallows and cream.
- Best dairy-free milk? Oat or soy for extra creaminess and helps create a super moist crumb.
- Gluten-free option? Yes, you can use a 1:1 gluten-free flour, my go-to is Doves Farm!
- Is it very sweet? No. It’s rich but balanced, the sweetness can be easily adjusted.
- Toppings? Chocolate buttercream, vegan mini vanila marshmallows, chocolate ganache. You could even serve with dairy-free ice-cream, vegan custard or even a hot chocolate on the side.
- Serve warm? Yes, highly recommended using the warm hot fudge sauce for best flavour and festive cosy nostalgic feel.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Vegan Hot Chocolate Sheet Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make a nostalgic vegan hot chocolate sheet cake, with a warming fudge filling and creamy cocoa buttercream!
Ingredients
Ingredients for the sponge
- 250ml of dairy-free milk (unsweetened soya milk works best)
- 1 teaspoon of apple cider vinegar
- 2 tablespoons of dairy-free yogurt (plain or vanilla)
- 100g of caster sugar
- 250g of self raising flour
- 30g of cocoa powder
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 1/4 teaspoon of peppermint extract / flavouring (optional)
- 70ml of sunflower oil
Ingredients for the chocolate fudge
- 30g of dairy-free butter
- 50g of light brown sugar
- 20g of cocoa powder
- 3 ml of dairy-free milk (oat works best)
- 1/2 teaspoon of vanilla extract / vanilla bean paste
Ingredients for the buttercream
- 130g of dairy-free butter (I use Flora Plant Butter)
- 180g of icing / powdered sugar
- 2 – 3 tablespoons of cocoa powder
- 2 tablespoons of dairy-free whipping cream (I use The Coconut Collaborative Double Cream) or milk.
+
- 220ml of dairy-free whipping cream (for swirls on top)
- Vegan mini marshmallows
- Chocolate fudge (for drizzling)
- Mini candy canes (vegan friendly)
- Cocoa powder (for dusting)
Instructions
Method (cake)
- Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’. Once combined, add in the yogurt and mix to combine.
- In a large mixing bowl, sift the sugar, flour, cocoa, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- Optional: You can add in a dash of peppermint extract.
- Add the wet ingredients into the dry ingredients and mix just to combine.
- Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
- Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Method (chocolate fudge)
- In a medium sized saucepan on the hob, add in the dairy-free butter and melt.
- Add in the light brown sugar, cocoa powder, oat milk and vanilla. Whisk until its smooth and combined.
- Allow the mixture to heat up to a gentle simmer, whisking frequently, and then continue to cook and whisk for another minute or two.
- Remove from the heat, allow the sauce rest and thicken up. If you want the filling to be melty and warm, fill and decorate just before serving so the heat from the fudge doesn’t melt the buttercream too much!
- Transfer the chocolate fudge into a piping bag and snip off the tip.
- Poke holes in the cake using the base / handle of a wooden spoon and pipe the fudge in the holes.
Method (Buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and cocoa. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk or vegan cream if needed. If the buttercream is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
- After you’ve piped the fudge sauce in the cake, spoon and spread the buttercream over the top of the entire cake (refer to video for example).
- Add some left over fudge sauce into a piping bag, snip off a small tip and pipe a drizzle over the top of the cake.
- Whip some dairy-free cream in a stand mixer or with a whisk, transfer into a piping bag with a star tip nozzle and pipe swirls on the top of the cake.
- Decorate with some mini vegan candy canes, mini vegan marshmallows and a light dusting of cocoa powder.
- Use a large sharp knife to slice the cake into squares / servings.
- Serve and enjoy!
Notes
To store: Keep this cake stored in a sealed container in the fridge. Leave at room temperature for 15-20 minutes before serving. Best eaten within 3 days of making. Un-iced cake can be stored in a sealed container at room temperature for 2 days. Always stored iced cakes in the fridge.
What dairy-free butter to use? My favourites are Naturli Vegan Block and Flora Plant Based Block Butter. All work amazingly in vegan buttercream!
What dairy-free cream to use? I use The Coconut Collaborative Double Cream.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Vegan hot chocolate sheet cake uses plant-based milk such as oat or soy to make the cake softer and among us richer in cocoa flavor, in line with the principle of moisture retention in egg-free, dairy-free cakes.
Woww this cake looks amazing! Can’t wait to try this vegan recipe!
Woww this cake looks amazing!
Author
Aw thanks so much! x
Thank you very much! x
This vegan hot chocolate sheet cake looks absolutely divine! I love how indulgent it feels without any guilt. Perfect for cozy nights in! Can’t wait to try this recipe soon! 🥰
This sounds unbelievably good—turning hot chocolate into a rich vegan cake is such a fun idea, and the gooey fudge filling honestly makes it hard to resist.
Author
Thank you so much! x
A delightful treat for relaxing afternoons. I really enjoy making these lovely cakes for my family to enjoy.