If you’re looking for a ridiculously easy yet delicious and rich chocolate cake, this is it! Vegan Chocolate Cornflake Sheet Cake, with a moist chocolate sponge, layered with melted chocolate buttercream and topped with chocolate covered cornflakes. It’s soft, tender, moist, crunchy and absolutely delicious! No-Egg, No-Dairy, One bowl cake, and easy to make.
Vegan Chocolate Cornflake Sheet Cake
Rich, chocolatey and wonderfully crunchy, this simple vegan chocolate cornflake sheet cake is the ultimate easy sweet treat. A soft, fudgey chocolate sponge is topped with a glossy layer of chocolate buttercream and chocolate coated crispy cornflakes, creating the perfect contrast between soft, melt-in-the-mouth cake and irresistible crunch. It’s simple enough for a weekday bake, but delicious enough to take centre stage at any celebration, such as birthdays or gatherings, and you’d never guess it’s completely vegan!
Looking for more chocolate recipes? Check out my: Vegan Chocolate Espresso Pie, Vegan Tiramisu Brownies, No-Bake Chocolate Bourbon Slices, and No-Bake White Chocolate Cheesecake Bars.
Why you’ll love this recipe
- Rich and chocolatey – loaded with delicious chocolate flavour in every single bite, from cake to topping.
- Crunchy cornflake topping – the crunch paired with the soft sponge is heavenly.
- Completely vegan – made without dairy or eggs, but still wonderfully indulgent and moreish.
- Easy to make – a super easy, fuss-free recipe with no complicated techniques! You
- Crunchy cornflake topping – adds the perfect crispy texture to the soft chocolate cake.
- Perfect for sharing – ideal for parties, birthdays, gatherings, afternoon tea or simply because you are craving the most delicious chocolate cake ever!
- Simple ingredients – made with simple ingredients which you may already have at home!
- Chocolate heaven – so indulgent and decadent, with gooey rich chocolate in every single bite.
Layers of a chocolate cornflake sheet cake
This vegan chocolate cornflake sheet cake is made up of delicious layers that work perfectly together. A rich chocolate cake forms the base, followed by gooey chocolate buttercream and finished with crunchy, chocolatey cornflake layer for texture. Each layer adds its own flavour and texture, making every bite wonderfully chocolatey and satisfying. Find the full written recipe at the bottom of the page in the recipe card.
- Chocolate cake
The base is a soft, rich and deeply chocolatey vegan sponge cake. It has a tender crumb, while still being indulgent, making the perfect base for all the delicious chocolate layers to come.
- Chocolate frosting
A smooth, rich and creamy chocolate frosting is spread over the sponge, made with melted dairy-free dark chocolate and vegan sour cream for a luscious, smooth and silky texture.
- Chocolate cornflake topping
The final layer is a generous topping of crispy chocolate cornflakes, adding a satisfying crunch to every bite. The combination of smooth chocolate frosting and crunchy cornflakes makes this sheet cake completely irresistible!!
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Chocolate Cornflake Sheet Cake
- Total Time: 2 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
Try the Vegan Chocolate Cornflake Sheet Cake, a decadently moist cake topped with chocolate buttercream and crunchy cornflakes.
Ingredients
Ingredients for the chocolate cake
- 250ml of dairy-free milk (soya milk works best)
- 1 teaspoon of apple cider vinegar
- 3 tablespoons of plain / vanilla yogurt
- 100g of caster sugar
- 250g of self raising flour
- 40g of cocoa powder
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 70ml of sunflower oil
Ingredients for the chocolate buttercream
- 180g of dairy-free dark chocolate
- 120g of dairy-free block butter, room temperature
- 60g of vegan sour cream, or vanilla yogurt
- 450g of icing sugar / powdered sugar
- 25g of cocoa powder
Ingredients for the chocolate cornflakes
- 250g of dairy-free dark chocolate
- 200g of vegan friendly cornflakes
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 yogurt, whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the sugar, flour, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- 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 frosting. You can even place the cake in a sealed container once cool then frost the day after.
Method (chocolate buttercream)
- Add the dairy-free dark chocolate in a heat proof bowl, place on top of a saucepan filled 3/4 with water and place on the hob. Melt the chocolate, then leave it to cool slightly.
- Beat the dairy-free butter until light, smooth and creamy. Add in the vegan sour cream or yogurt and mix until fully combined.
- Gradually add the icing sugar and cocoa powder, beating until smooth.
- Slowly pour in the cooled, melted chocolate and beat until the buttercream is silky, glossy and fluffy.
- If it’s too thick, add a small splash of dairy-free milk. If it’s too soft, chill for a few minutes before using.
- Spread the chocolate buttercream on top of the cake, using the back of a spoon or off-set spatula to spread it out (refer to video for example).
Method (chocolate cornflakes)
- Add the dairy-free dark chocolate in a heat proof bowl, place on top of a saucepan filled 3/4 with water and place on the hob. Melt the chocolate, then leave it to cool slightly.
- Add the cornflakes into a medium sized mixing bowl and pour over the cooled melted chocolate. Stir to combine until the cornflakes are evenly covered.
- Pour the chocolate cornflakes over the buttercream and spread out so each slice of cake will have chocolate cornflake topping on top.
- Use a sharp knife to cut the cake into squares / servings, serve and enjoy!
Notes
To store: Store the cake in an air tight / sealed container in the fridge. Leave the cake at room temperature for 10 minutes before serving for a moist cake. Best eaten within 2-3 days of making.
What vegan butter do you use? My go-tos are Flora Unsalted Plant Butter and Naturli Vegan Block.
What dairy-free chocolate to use? Use any dairy-free dark chocolate, over 70% will give a richer flavour and more decadent dessert.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
