This vegan and gluten-free sheet cake is pure decadence. Sweetened with dates and topped with a rich chocolate frosting made up of more dates, coconut yogurt, oat milk, cocoa powder, vanilla and coconut oil.

It’s not crumbly, but spongy like a cake should be. I used Bob’s Red Mill Gluten-free All Purpose Flour—it has a mix of bean flours that make the cake very moist. The arrowroot, potato starch and apple sauce help hold it all together in the absence of unhealthy binders. In the frosting, I used Coyo Natural Yogurt. I like this brand because it’s creamy and doesn’t have any additives or a synthetic taste like some of the other brands out there. But you could use any yogurt you prefer. I also used real vanilla bean pods. They are cheaper here in London and I find that they have a clean, pure flavor compared to most extracts. However, this is totally optional, and you can certainly take the easier route and use an extract…in the States, extract is easier to find and not as expensive.

Unlike most vegan frostings, you can let this one sit out at room temperature. The coconut oil gets too hard if you put it in the refrigerator. If you do make the frosting ahead of time, just allow it to warm to room temp before spreading it on the cake.

Share any substitutions you made or your experience with the recipe in the comment section below.

Bon appetit,

x Mary

//Tools//

• food processor or high-speed blender

• 9x13 baking pan

• large mixing bowl

• medium mixing bowl

• small mixing bowl for frosting

• whisk

• rubber spatula

• icing palette or butter knife for spreading the frosting

• knife to cut the cake

• flat spatula to serve the cake

//Notes//

• I used this Bob’s Red Mill Gluten-free All Purpose Baking Flour. It has a mix of bean flours which make the cake stay moist. It also doesn’t have any binders, like xanthum gum in it.

• I like the Coyo brand of coconut yogurt in the natural flavor. Some coconut yogurts are too watery and taste synthetic. This one is thick and works well in baked goods. You could probably use a high quality almond or cashew yogurt as well, but I haven’t tested that yet.

• The coconut oil gets too hard if you put it in the refrigerator. If you do make the frosting ahead of time, just allow it to warm to room temp before spreading it on the cake.