Moist & Delicious Chocolate Sheet Cake

This Chocolate Sheet Cake, topped with whipped ganache frosting, easily makes it to the top of my favorite cake list—it’s incredibly moist and tender.

The cake? It’s got grated zucchini in it and pairs wonderfully with my no-added-sugar chocolate frosting. You’re going to love it!

Moist & Delicious Chocolate Sheet Cake

Moist & Delicious Chocolate Sheet Cake


  • Cake:
  • 2 ½ cups self-rising flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp bicarbonate soda
  • ¾ cup light brown sugar
  • 1 ¼ cups dairy-free milk + 1 tsp vinegar
  • 2 medium zucchinis, grated
  • ½ cup dairy-free yogurt
  • ¼ cup light olive oil
  • Whipped Ganache Frosting:
  • 1 can chilled coconut milk (overnight, upside down)
  • 7 oz dark chocolate


  1. Preheat the oven to 340°F.
  2. Line and lightly grease a 9-inch square baking tin.
  3. Mix together the milk and vinegar and set it aside to thicken. Squeeze out the excess moisture from the grated zucchini using kitchen paper.
  4. Once the milk has thickened, pour it into a large mixing bowl and add the other wet ingredients.
  5. Use a sieve to sift in the dry ingredients.
  6. Gently mix until just combined.
  7. Pour the batter into the tin and bake for 30-40 mins or until it's well risen and thoroughly cooked.
  8. While the cake is baking, whip up the frosting (full method in my feed!).
  9. Once the cake is cool, slather it with the frosting and get ready to indulge in its deliciousness!

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