Vegan Chocolate Sprinkle Sheet Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    15
  • Calories icon
    Calories
    555

This one tin vegan chocolate sprinkle cake is made with a moist chocolate sponge and layered with creamy chocolate frosting, providing a decadent contrast to the sweetness of the cake. What sets this cake apart is the generous topping of colourful and crunchy sprinkles that adds both visual appeal and a satisfying texture. This cake is a popular choice for celebrations, parties, and sweet indulgences, appealing to chocolate lovers of all ages. It is also dairy-free, egg-free, and is suitable for vegans. Store it covered at room temperature for up to three days.

recipe updated 22 Jan 2026

Ingredients

  • Vegan butter icon
    Vegan butter
    140 g
  • Plain flour icon
    Plain flour
    300 g
  • Cocoa powder icon
    Cocoa powder
    100 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 teaspoon
  • Coconut milk icon
    Coconut milk
    300 g
  • Apple cider vinegar icon
    Apple cider vinegar
    2 teaspoons
  • Light brown sugar icon
    Light brown sugar
    300 g
  • Vegetable oil icon
    Vegetable oil
    215 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Coconut yogurt icon
    Coconut yogurt
    180 g
  • Icing sugar icon
    Icing sugar
    260 g
  • Coconut milk icon
    Coconut milk
    2 tablespoons
  • Vegan dark chocolate icon
    Vegan dark chocolate
    100 g
  • Sprinkles icon
    Sprinkles
    as needed

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Rectangular pan - 13x9" (33x23 cm)
  • kCook icon Jug
  • kCook icon Large mixing bowl

Step preview

  1. Preheat the oven - 180ºC
  2. Grease and line the tin with baking paper overlapping the edges
  3. Sift the ingredients into a bowl and set aside
  4. Add the next ingredients into a jug and mix to combine
  5. Set aside to curdle - 5 minutes
  6. Making the cake:
  7. Fit the Stir Tool
  8. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  9. Stir until combined - 4 minutes, speed 5
  10. Then add the next ingredient
  11. Stir until combined - 30 seconds, speed 5
  12. Then add the curdled milk
  13. Stir until incorporated - 30 seconds, speed 5
  14. Then add the flour mixture
  15. Stir until combined - 2 minutes, speed 6
  16. Transfer the batter into the tin
  17. Bake until golden brown and a skewer inserted comes out mostly clean - 30-35 minutes, 180ºC
  18. Remove from the oven and let cool in the tin - 20 minutes
  19. Remove the cake from the tin and let cool on a cooling rack
  20. Making the buttercream:
  21. Clean the appliance bowl and fit the Whisk Tool
  22. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  23. Whisk until thickened - 3 minutes, speed 6
  24. Then add melted chocolate
  25. Whisk until combined - 2 minutes, speed 6
  26. Spread the buttercream evenly over the top of the cake
  27. Decorate with sprinkles
  28. Serve
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