Vegan Chocolate Cornflake Sheet Cake Recipe

Introduction

This vegan chocolate cornflake sheet cake is a rich, moist treat perfect for any occasion. Featuring a fluffy cocoa-infused base topped with glossy chocolate buttercream and crunchy chocolate-coated cornflakes, it’s a delightful mix of textures and flavors that everyone will love.

Ingredients

• 250ml dairy-free milk (soya milk works best)
• 1 teaspoon apple cider vinegar
• 3 tablespoons plain or vanilla yogurt (dairy-free)
• 100g caster sugar
• 250g self-raising flour
• 40g cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 70ml sunflower oil
• 180g dairy-free dark chocolate
• 120g dairy-free block butter, room temperature
• 60g vegan sour cream or vanilla yogurt
• 450g icing sugar (powdered sugar)
• 25g cocoa powder
• 250g dairy-free dark chocolate (for topping)
• 200g vegan-friendly cornflakes

Instructions

1. Step 1: Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper, allowing the paper to hang over the edges for easy removal later.
2. Step 2: In a bowl, whisk together the dairy-free milk, apple cider vinegar, and yogurt until combined. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk.’
3. Step 3: Sift the caster sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda into a large bowl. Mix well to combine.
4. Step 4: Add the sunflower oil to the curdled milk mixture and whisk together, then pour the wet ingredients into the dry ingredients. Mix gently just to combine.
5. Step 5: Spoon the batter into the prepared tin and level the surface with the back of a spoon or an offset spatula.
6. Step 6: Bake in the middle of the oven for 25–30 minutes. Check doneness by inserting a skewer into the center; it should come out clean, and the cake should feel springy. If needed, cover the top with greaseproof paper to prevent burning and continue baking.
7. Step 7: Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack. Allow it to cool completely before frosting. For best results, freeze in a sealed container and frost the next day.
8. Step 8: To make the chocolate buttercream, melt 180g dairy-free dark chocolate in a heatproof bowl set over a saucepan of simmering water. Remove and let cool slightly.
9. Step 9: Beat the dairy-free butter until light and creamy, then blend in the vegan sour cream or yogurt until fully combined.
10. Step 10: Gradually add the icing sugar and 25g cocoa powder, beating until smooth.
11. Step 11: Slowly add the melted chocolate, mixing until the buttercream is silky, glossy, and fluffy. If too thick, add a splash of dairy-free milk; if too soft, chill briefly.
12. Step 12: Spread the buttercream evenly over the cooled cake using a spatula or the back of a spoon.
13. Step 13: Melt 250g dairy-free dark chocolate again as before, then allow to cool slightly.
14. Step 14: Place the cornflakes in a medium bowl and pour over the cooled melted chocolate. Stir gently to coat all the flakes evenly.
15. Step 15: Spread the chocolate-coated cornflakes evenly over the frosted cake to create a crunchy topping.
16. Step 16: Use a sharp knife to cut the cake into squares, serve, and enjoy your delicious vegan chocolate cornflake sheet cake!

Tips & Variations

• For a nutty twist, sprinkle chopped toasted hazelnuts or almonds over the cornflake topping.
• If you prefer a less sweet cake, reduce the caster sugar slightly or use dark vegan chocolate with a higher cocoa percentage.
• Substitute sunflower oil with light olive oil or melted coconut oil for different flavor notes.
• Use different vegan yogurts like coconut or almond-based for varied creaminess and subtle taste changes.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. You can also freeze the unfrosted cake for up to 2 months; thaw completely and frost before serving. Leftover frosted cake can be frozen for up to 1 month, tightly wrapped to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, regular milk can be used if you’re not following a vegan diet, but dairy-free milk is recommended to keep the cake fully vegan.

What if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with white vinegar or lemon juice to curdle the dairy-free milk and make the vegan ‘buttermilk.’

Vegan Chocolate Cornflake Sheet Cake Recipe

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★★★★★

5 from 123 reviews

• Author: anna
• Total Time: 2 hours
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This Vegan Chocolate Cornflake Sheet Cake is a rich, moist, and indulgent dairy-free treat perfect for satisfying chocolate cravings. Made with dairy-free milk and yogurt to create a vegan ‘buttermilk,’ it features a cocoa-infused chocolate cake base topped with a luscious dairy-free chocolate buttercream and finished with crunchy chocolate-coated vegan cornflakes. Easy to bake and perfect for sharing, this cake combines creamy, fudgy textures with a delightful crisp topping, making it a fantastic dessert or celebration cake for vegan and dairy-free diets.

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Ingredients

Scale 1x2x3x

Cake Batter

• 250ml dairy-free milk (soya milk works best)
• 1 teaspoon apple cider vinegar
• 3 tablespoons plain or vanilla vegan yogurt
• 100g caster sugar
• 250g self-raising flour
• 40g cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 70ml sunflower oil

Chocolate Buttercream

• 180g dairy-free dark chocolate
• 120g dairy-free block butter, room temperature
• 60g vegan sour cream or vanilla vegan yogurt
• 450g icing sugar (powdered sugar)
• 25g cocoa powder
• Small splash of dairy-free milk (optional, for consistency)

Cornflake Topping

• 250g dairy-free dark chocolate
• 200g vegan-friendly cornflakes

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Instructions

1. Preheat and prepare: Preheat your oven to 180ºC fan. Line an 8 x 8 inch square cake tin with greaseproof paper, allowing some paper to hang over the edges for easy cake removal.
2. Create vegan buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar and vegan yogurt. Whisk well and set aside for 10 minutes to curdle, forming a vegan ‘buttermilk’.
3. Mix dry ingredients: Sift caster sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda into a large mixing bowl. Stir well to combine.
4. Combine wet ingredients: Add sunflower oil to the vegan buttermilk mixture, whisking to blend thoroughly.
5. Make batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined without overmixing to keep the cake tender.
6. Fill the cake tin: Spoon the batter into the prepared tin and evenly level the surface using the back of a spoon or an offset spatula.
7. Bake the cake: Place the cake in the center of the preheated oven and bake for 25-30 minutes. Test doneness by inserting a knife or skewer into the center; it should come out clean and the cake should feel springy. If batter sticks, continue baking and cover the top with greaseproof paper to prevent burning if needed.
8. Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. For best results, refrigerate in a sealed container and frost the next day.
9. Melt chocolate for buttercream: Place 180g dairy-free dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted, then set aside to cool slightly.
10. Prepare buttercream base: Beat dairy-free butter until light, smooth, and creamy. Mix in vegan sour cream or yogurt until fully incorporated.
11. Add dry ingredients to buttercream: Gradually beat in icing sugar and cocoa powder until the mixture is smooth and evenly combined.
12. Incorporate melted chocolate: Slowly add the cooled melted chocolate to the buttercream, beating until the frosting is silky, glossy, and fluffy. Adjust thickness with a splash of dairy-free milk if needed. Chill briefly if too soft.
13. Frost the cake: Spread the chocolate buttercream evenly over the cooled cake using a spoon or offset spatula.
14. Melt chocolate for topping: Repeat the melting process with the remaining 250g dairy-free dark chocolate until smooth and slightly cooled.
15. Prepare crunchy topping: Mix the vegan cornflakes in a medium bowl and pour over the melted chocolate. Stir until all cornflakes are coated evenly.
16. Add cornflake topping: Spread the chocolate-coated cornflakes over the frosted cake, ensuring even coverage for each slice.
17. Serve: Use a sharp knife to cut the cake into squares. Serve and enjoy the combination of soft chocolate cake and crunchy cornflake topping.

Notes

• Use soya milk for best results with the vegan buttermilk substitute.
• Allow the cake to cool completely before frosting to prevent melting the buttercream.
• Adjust the buttercream consistency with dairy-free milk as needed.
• The chocolate cornflake topping adds a delightful crunch contrast to the soft cake.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: vegan chocolate cake, dairy-free chocolate cake, vegan dessert, chocolate buttercream, cornflake topping, vegan sheet cake