Eggless Texas Chocolate Sheet Cake

Vegetarian
Eggless Texas Chocolate Sheet Cake
45 min.
24
242kcal

Suggestions


Indulge your sweet tooth with a slice of our Eggless Texas Chocolate Sheet Cake, a delightful dessert that captures the essence of rich chocolate flavor in every bite! Perfectly suited for vegetarians, this cake is a crowd-pleaser, making it an ideal choice for gatherings, celebrations, or simply a cozy family dinner. With its moist texture and fudgy chocolate goodness, it's hard to believe that this scrumptious treat is egg-free!

In just 45 minutes, you can whip up this impressive cake that serves 24 people, satisfying everyone's cravings without compromising on taste. The combination of silken tofu and buttermilk contributes to the cake's tenderness, while the toasted walnuts add a delightful crunch and nutty flavor, elevating the experience even further. Don't be surprised when your guests ask for seconds—they won't be able to resist the irresistible decadence of this Texas classic!

Once you bake this cake to perfection, top it with a homemade frosting that envelopes the cake in a luscious chocolate layer. The frosting's warm, buttery richness is best enjoyed fresh out of the oven, making it a delightful treat for any occasion. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave a lasting impression. Your baking adventure awaits!

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 cup butter 
  • 0.5 cup buttermilk 
  • cups flour all-purpose
  • 0.3 cup milk 2% (I used )
  • 0.5 teaspoon salt 
  • 0.5 cup silken tofu pureed
  • cups confectioner's sugar 
  • 0.3 cup cocoa powder unsweetened
  • teaspoon vanilla extract 
  • cup walnuts toasted chopped (preferably )
  • cup water 
  • cups sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. Preheat oven to 375F/190C for about 15 minutes. Grease a 15x10x1-inch jelly roll pan. (See My Notes).In a large bowl, sift together the Part 1 ingredients.Bring the Part 2 ingredients to a boil.
  2. Remove from heat immediately and mix it with the dry flour mix.In a small bowl, mix together the Part 3 ingredients and stir it into the cocoa mixture.
  3. Pour the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted in the middle of the cake comes out clean.While the cake is baking, prepare the frosting by bringing butter, milk and cocoa to a boil, stirring constantly.
  4. Remove from heat; add the sugar and vanilla.
  5. Mix well. Once the cake is out of the oven, spread the frosting evenly on the hot cake and sprinkle with nuts immediately.
  6. Let the cake cool completely before slicing. I left it overnight. (See My Notes).

Nutrition Facts

Calories242kcal
Protein4.04%
Fat27.73%
Carbs68.23%

Properties

Glycemic Index
18.59
Glycemic Load
29.24
Inflammation Score
-2
Nutrition Score
3.5508695717739%

Flavonoids

Cyanidin
0.13mg
Catechin
0.58mg
Epicatechin
1.76mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:242.43kcal
12.12%
Fat:7.75g
11.93%
Saturated Fat:2.99g
18.71%
Carbohydrates:42.92g
14.31%
Net Carbohydrates:41.97g
15.26%
Sugar:33.93g
37.7%
Cholesterol:11.12mg
3.71%
Sodium:136.99mg
5.96%
Alcohol:0.06g
100%
Alcohol %:0.09%
100%
Protein:2.54g
5.08%
Manganese:0.27mg
13.7%
Vitamin B1:0.11mg
7.23%
Copper:0.14mg
7.1%
Selenium:4.4µg
6.28%
Folate:24.52µg
6.13%
Vitamin B2:0.08mg
4.96%
Phosphorus:47.48mg
4.75%
Iron:0.81mg
4.52%
Magnesium:17.03mg
4.26%
Fiber:0.94g
3.78%
Vitamin B3:0.71mg
3.57%
Vitamin A:132.9IU
2.66%
Zinc:0.35mg
2.35%
Calcium:23.19mg
2.32%
Potassium:69.03mg
1.97%
Vitamin B6:0.04mg
1.82%
Vitamin B5:0.11mg
1.13%
Vitamin E:0.16mg
1.04%