Chocolate sheet cake is the crowd-feeding classic — a tender, deeply chocolatey slab topped with a whipped chocolate frosting and scattered cacao nibs. Espresso powder sharpens the cocoa while coconut milk keeps the crumb impossibly moist. Sixteen slices from one pan, perfect for birthdays, bake sales, and Tuesdays.
SERVES 16
Ingredients
3 ounces cacao nibs, chopped
1 tablespoon (15 ml) coconut oil
1 tablespoon (15 ml) palm sugar
½ tablespoon cacao powder
1½ cups almond flour
¾ cup cacao powder
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
¼ teaspoon salt
6 tablespoons (90 ml) coconut oil
1¼ cups palm sugar
4 large eggs
1 teaspoon (5 ml) vanilla extract
2 teaspoons (10 ml) instant espresso powder
1½ cups coconut milk
Chocolate Frosting
4 tablespoons (60 ml) coconut oil
4 tablespoons (60 ml) coconut milk
8 tablespoons (120 ml) cacao nibs
4 teaspoons (20 ml) cacao powder
Coconut oil for greasing pan
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease a 13x9 baking pan with coconut oil and line the bottom with parchment paper.
2.В В Microwave cacao nibs, 1 tablespoon (15 ml) coconut oil, and 1 tablespoon (15 ml) palm sugar in a covered bowl, stirring occasionally, until melted and smooth (1 to 3 minutes). Allow to cool slightly.
3.В В In a separate bowl, whisk flour, cacao powder, baking powder, baking soda, and salt together.
4.В В In a medium bowl, add 6 tablespoons (90 ml) of coconut oil and 1¼ cups palm sugar and combine with a whisk. Add melted cacao nibs mixture and whisk until the mixture looks thick and grainy. Add eggs, vanilla, and espresso powder and whisk to combine. Add flour mixture in three additions, alternating with two additions of coconut milk, stirring with a sturdy spoon and scraping down bowl as needed. Give batter final stir by hand.
5.В В Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out with few moist crumbs attached (25 to 30 minutes). Allow the cake to cool completely in the pan on a wire rack (about one-and-a-half hours). Spread frosting over top of cake and cut into sixteen pieces. Serve.
Chocolate Frosting
Mix all frosting ingredients and microwave until coconut oil melts (30 to 45 seconds). Whisk and refrigerate until thickened.
Pro Tips
- Whisk the coconut oil and palm sugar until the mixture looks thick and grainy before the melted cacao goes in — that creaming step gives the cake its tender crumb.
- The frosting is microwaved and chilled until thick. Whisk it smooth when it comes out of the fridge and it spreads like a dream.
- Add the flour in three additions alternating with the coconut milk. That order is what keeps the batter emulsified and the cake even.
- Cool the cake completely before frosting — about ninety minutes. Warm cake melts the frosting into a glaze instead of leaving a proper layer.
Frequently Asked Questions
Can I make this into cupcakes?
Yes — bake at 350°F for about 18 to 22 minutes. Fill the cups two-thirds full and frost once completely cool.
How do I store chocolate sheet cake?
Airtight at room temperature for three days, or refrigerated for a week. Bring chilled slices to room temperature before serving.
Can I skip the espresso powder?
You can — the cake will still be rich, though the chocolate flavour loses some depth. A pinch of salt helps fill the gap.
What's the cacao nib sprinkle for?
Texture and drama. The crunch against the soft frosting is wonderful, but the cake is just as good without it.
Recipe Card
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