Looking for a quick and easy vegan dessert? This super moist, homemade Vegan Chocolate Sheet Cake is the answer! Easier than a boxed cake, this dark chocolate cake is topped with a creamy chocolate frosting and sprinkles.
In a bowl combine flour, cacao powder, baking powder, baking soda, and salt.
To another bowl combine vegan buttermilk, sugar, carbonated water, vanilla extract, and vegan butter.
Add wet to dry and mix until just combined.
Generously grease a 9x13 baking dish, and dust with cacao powder. Pour in the chocolate cake batter into the greased dish.
Bake for 30-40 minutes or until a toothpick comes out clean.
Allow to cool completely while you make the chocolate icing.
To make the chocolate icing add vegan butter to a stand mixer and beat until light and fluffy. Add in icing sugar and cacao powder, and beat until fully incorporated. Add in vanilla extract and aquafaba and beat until light and fluffy - about 5-6 minutes depending on how fluffy you want it. Slowly drizzle in the cooled melted chocolate and beat for another 1-2 minutes or until you get your desired texture.
Once the cake has cooled completely spread the vegan icing on top and top with sprinkles.